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Butternut Squash Risotto recipe
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5 from 10 votes

Butternut Squash Risotto

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8 servings


  • 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.
    roasted baked butternut squash
  • 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.
    sautéed onion and sage in pan
  • 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.
    toasting risotto in pan
  • 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.
    adding chicken broth to risotto
  • Combine: Add roasted squash, the shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest. Serve hot.
    risotto and roasted butternut squash in pan



Calories: 351kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 649mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3823IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 3mg