I love making this Creamy Roasted Butternut Squash Risotto when I want something cozy, comforting, and deeply satisfying. The roasted squash adds natural sweetness and richness, and the risotto turns out creamy and luxurious without feeling overly heavy.
Why You’ll Love This Recipe
I like this recipe because it feels special yet grounding. I enjoy how the slow stirring creates a silky texture, while the roasted butternut squash brings warmth and depth. It’s perfect for cool evenings when I want a meal that feels both nourishing and indulgent.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
½ cup dry white wine or vegetable broth
4 cups warm vegetable broth
½ cup grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons fresh sage or parsley, chopped
Directions
I start by preheating the oven to 400°F (200°C). I toss the cubed butternut squash with olive oil, salt, and black pepper, then roast it for about 25–30 minutes until tender and lightly caramelized. I set it aside once done.
In a large pan, I melt the butter over medium heat and cook the onion until soft and translucent. I add the garlic and cook briefly until fragrant. I stir in the arborio rice and toast it for about a minute until lightly translucent at the edges.
I pour in the wine or broth and let it simmer until mostly absorbed. I begin adding the warm vegetable broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next.
Once the rice is creamy and tender, I gently fold in the roasted butternut squash, Parmesan cheese, and nutmeg. I cook for another minute, then remove from the heat and finish with fresh herbs.
Servings And Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: about 55 minutes
Variations
I sometimes blend a portion of the roasted squash and stir it into the risotto for extra creaminess. When I want more richness, I add a splash of cream or extra butter. I also enjoy topping it with toasted walnuts or pumpkin seeds for crunch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove with a splash of broth to restore the creamy texture.
FAQs
Can I use frozen butternut squash?
I use frozen squash in a pinch, roasting it straight from frozen and extending the cooking time slightly.
Do I have to stir risotto constantly?
I stir frequently, but not nonstop. Regular stirring helps release the starch and create creaminess.
Can I make this risotto vegan?
I make it vegan by using plant-based butter and skipping or replacing the Parmesan with nutritional yeast.
What rice works best for risotto?
I always use arborio rice because it gives the creamiest texture.
Can I make this ahead of time?
I prefer it fresh, but I reheat leftovers gently with extra broth when needed.
Conclusion
I keep coming back to this Creamy Roasted Butternut Squash Risotto because it’s comforting, rich, and full of seasonal flavor. It’s the kind of dish I enjoy making slowly and savoring, one creamy bite at a time.
