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close up view of homemade Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto, made with fresh roasted butternut squash and tender risotto cooked in chicken broth and white wine, is the best fall side dish!
Course Side Dish
Cuisine American
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings
Calories 351


  • 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, grated)
  • 1 teaspoon kosher salt ( to taste)
  • ½ teaspoon pepper (freshly ground , to taste)


  • Toss squash with olive and roast on baking sheet in 400 degree oven for about 40 minutes, tossing and moving around occasionally to evenly cook.
    diced butternut squash that has been roasted in oven
  • Meanwhile, in a medium sized pot, heat chicken broth and over low heat.
  • In a medium sized heavy bottom stockpot or dutch oven, saute onion, garlic, and sage in butter over medium high heat until lightly brown, 5-6 minutes.
    sauteed onions and sage in pan
  • Add rice and stir for 1 minute. You want rice to get slightly browned.
    browning risotto in pan
  • Add wine and stir until liquid is absorbed, approximately 2 minutes.
  • Add ½ cup of stock and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
    adding hot chicken broth to risotto
  • Turn off heat. Add roasted squash, the shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest. Serve hot.
    roasted butternut squash and parmesan on top of risotto 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