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Homemade roasted Butternut Squash Risotto is an easy stove top recipe made with chicken broth, white wine, sage, and pecorino Romano. It is the best fall side dish! Recipe can easily be made vegetarian by using vegetable broth and vegan by omitting the cheese.
Why this recipe works:
- Perfect fall side dish: Nothing says fall like butternut squash and nothing says side dish like satisfying carbs! This recipe is the best of both worlds. Homemade risotto is so satisfying, but when perfectly baked butternut squash is added, your taste buds will be in heaven.
- Delicious taste: Risotto is a type of big hearty rice that gets infused with flavor. Each rounded grain of Arborio rice is slightly firm with a chewy texture. The roasted squash adds gorgeous color and a sweet creamy texture. The hard Italian cheese adds a pungent and nutty taste.
- Stovetop recipe: I’m a big fan of cooking in the Instant Pot, and risotto can certainly be made using a pressure cooker. But I’ll always stick to making risotto over the stove. There’s something strangely satisfying about adding on ladle at a time of chicken broth to risotto. Continually stirring it and watching it transform into tender and flavorful rice is just so satisfying.
- Vegetarian or vegan? With a couple quick substitution, this recipe easily converts!
Exact quantities are listed in the recipe card below, but here is a summary.
- Butternut squash – you can buy fresh, peeled, and cubed squash from places like Costco, but my preference is to buy a whole squash. Why? It’s much cheaper ($2.50 at Trader Joe’s versus $6.50 for the peeled version at Costco). Also, a whole butternut squash will last a long time on the counter versus the peeled and cut refrigerator version that starts looking questionable after only a few days. This gets roasted with a bit of olive oil.
- Arborio rice – this is uncooked risotto. It can be found in the rice section at most grocery stores.
- Butter, onion, garlic, and fresh sage
- White wine – used to deglaze the pan
- Pecorino Romano – This is a strong flavored hard cheese. You can also use parmesan, if preferred. For best results it is best to grate from a block.
How to make butternut squash risotto:
Full step-by step instructions are listed in the recipe card below, but here is a summary.
- Roast butternut squash: Toss squash with olive and roast on baking sheet. While squash is cooking, prepare risotto.
- Sauté vegetables: Brown the onion, garlic, and sage in butter until lightly brown. While these are cooking, heat the chicken broth in a separate pan.
- Toast risotto: Add rice and stir for about a minute. The goal is to toast it to a lovely golden brown color. Don’t skip this step. Toasting the risotto adds so much flavor.
- Deglaze: Add the wine and deglaze the pan. All of the alcohol will burn off and this allows any delicious bits stuck to the bottom of the pan to get released.
- Cook risotto: You’ll start adding one ladle full at a time to the risotto, stirring frequently, until all the of the liquid is added. Yes, this requires you to stand near the stove, but it is so satisfying to make.
- Combine and serve: Add the roasted butternut squash along with the shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest before serving.
Recipe tips for best results:
- Peeling butternut squash: I use a vegetable peeler to remove the outer skin and will continue to peel until the bright orange flesh is showing.
- Cutting butternut squash: Use a large sharp knife to remove the top and bottom. Then, separate the top solid half from the bottom that contains the seeds. Set the sliced flat edge on the cutting board, then cut in half vertically. The top section can be cubed. The bottom section can have the seeds removed with a spoon before slicing into cubes.
- Storage: Any leftovers can be stored in an air tight container in the refrigerator. Enjoy within 3-5 days.
- Reheating: Butternut squash risotto can be reheated in a covered pan over low heat. Additional broth may need to be added. Alternatively, you can reheat in the microwave at 50% power in one minute increments until heated through.
- Serving suggestions: Tastes great with Oven Baked Pork Tenderloin, Roast Chicken or Filet Mignon.
- Butternut squash: Equal amounts of any other hard winter squash can be used.
- Chicken broth: Equal amounts of vegetable broth can but used.
- Pecorino Romano: Use parmesan, if desired, or omit completely.
Other great butternut squash recipes:
If you love eating butternut squash as much as I do, be sure to check out these favorites!
- Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
- Butternut Squash Soup
- Savory Butternut Squash Cake
- Butternut Squash Mac and Cheese
- Butternut Squash Lasagna
- Winter Minestrone Soup
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
Butternut Squash Risotto
- 2 cups butternut squash cut into small cubes
- 1 tablespoon olive oil
- 4 cups chicken stock divided
- 1 tablespoon butter
- 2 cups yellow onion peeled, finely chopped (usually equivalent to one large onion)
- 2 cloves garlic minced
- 4 leaves fresh sage sliced into thin ribbons
- 2 cups Arborio rice uncooked
- ½ cup dry white wine
- 4 ounces Pecorino Romano or parmesan cheese, finely grated
- 1 teaspoon kosher salt to taste
- ½ teaspoon pepper freshly ground , to taste
- Roast butternut squash: Toss squash with olive and roast on baking sheet in preheated 400°F oven for about 40 minutes, tossing and moving around occasionally to evenly cook. While squash is cooking, prepare risotto.
- Heat chicken broth: Meanwhile, in a medium sized pot, heat chicken broth and over low heat.
- Sauté vegetables: In a medium sized heavy bottom stockpot or Dutch oven, sauté onion, garlic, and sage in butter over medium high heat until lightly brown, 5-6 minutes.
- Toast risotto: Add rice and stir for about a minute. The goal is to toast it to a lovely golden brown color.
- Deglaze: Add wine and stir until liquid is absorbed, approximately 2 minutes. Scrape bottom of pan with flat bottomed spoon to release anything that stuck.
- Cook risotto: Add about ½ cup of stock, roughly one ladle full at a time, to the rice mixture and continue stirring until liquid is absorbed. Continue to add stock, one ladle at a time, stirring until liquid is absorbed, until all liquid has been added to rice. This will take approximately 30 minutes. When done, turn off heat.
- Combine: Add roasted squash, the shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest. Serve hot.
- If you want tips on how to make the best butternut squash for this recipe, go here: https://selfproclaimedfoodie.com/baked-butternut-squash-recipe/
- The wine may be omitted, if needed.
- Vegetarian option: Replace chicken broth with equal amount of vegetable broth.
- Vegan option: Replace broth and omit cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in October 2019 and has been updated with helpful information as well as recipe tips. Don’t worry – the recipe hasn’t changed!