Recipe

Butternut Squash Risotto

Creamy, cozy risotto with roasted butternut squash, Parmesan, and sage, plus crisp edges and a bright finishing squeeze.

By Matt Campbell

•

4.8

A shallow bowl of creamy butternut squash risotto topped with shaved Parmesan, crispy sage leaves, and cracked black pepper on a warm-toned wooden table

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Risotto has a reputation. People act like you need an Italian nonna, a copper pot, and 40 uninterrupted minutes of meditative stirring. In reality, you need two things: warm broth and the confidence to taste as you go.

This butternut squash risotto is my favorite kind of cozy. The squash brings natural sweetness and a velvety texture, Parmesan makes it savory and nutty, and a little lemon at the end keeps the whole situation bright so it does not turn into beige mush. We roast the squash for deeper flavor, then blend part of it into the risotto so it gets that glossy, restaurant-style body without a ton of extra work.

Whole butternut squash, arborio rice, onion, garlic, Parmesan, butter, olive oil, sage, and a carton of broth arranged on a clean kitchen counter in natural light

Why It Works

Roasted squash flavor, not watery squash. Roasting concentrates sweetness and adds those little caramelized edges that taste like effort.
Silky texture without heavy cream. Arborio rice releases starch as you stir, and blending some squash into the base makes it extra luscious.
Balanced finish. Parmesan and butter bring richness, then lemon and black pepper keep it lively.
Flexible add-ins. This plays nicely with bacon, mushrooms, kale, or crispy chickpeas depending on the night you are having.

Pairs Well With

Storage Tips

Fridge: Cool leftovers quickly, then store in an airtight container for up to 3 days.

Reheat (best method): Put risotto in a saucepan with a splash of broth or water (start with 2 to 4 tablespoons per cup). Warm over medium-low heat, stirring often, until creamy again. Add a small knob of butter or a sprinkle of Parmesan if it needs a little revival.

Microwave: Add a splash of liquid, cover loosely, and heat in 45-second bursts, stirring between rounds.

Freezer: You can freeze it, but expect the texture to soften and sometimes turn a little grainy or separate after thawing. Freeze up to 1 month. Reheat gently with added hot broth and stir well to re-cream it back together.

A glass meal prep container filled with leftover butternut squash risotto, lid set beside it on a kitchen counter

Common Questions

Do I have to stir risotto the whole time?

Not the whole time, but you do need to be present. Stir regularly, and stir more often as it thickens near the end. The goal is even cooking, good starch release, and no sticking on the bottom.

What rice should I use?

Arborio is the easiest to find and works great. Carnaroli is even better if you can get it, because it holds its shape a little more while staying creamy. Do not use long-grain rice.

Can I make it vegetarian?

Yes. Use vegetable broth. If you want to keep it strictly vegetarian, make sure your Parmesan is labeled vegetarian (some are made without animal rennet).

How do I know when it is done?

The rice should be al dente, meaning tender with a slight bite, and the texture should be loose and creamy. When you drag a spoon through the pot, it should slowly flow back together in a soft “wave,” not sit in a stiff mound. If it looks dry, add a splash more warm broth.

My risotto got too thick. Did I ruin it?

Not even close. Stir in warm broth a splash at a time until it relaxes. Risotto is dramatic like that.

Can I use pre-cut squash?

Absolutely. You want about 4 cups of 1-inch cubes. Just roast as directed. No shame in saving your wrists.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Large saucepan for broth
Wide, heavy-bottomed pot or deep skillet (Dutch oven is perfect)
Ladle or 1/2-cup measuring cup
Chef’s knife and cutting board
Microplane or fine grater (for Parmesan)
Blender or immersion blender (optional but recommended)

I started cooking as a way to get better at it fast, not as a way to collect fancy techniques. Risotto was one of those dishes that felt “restaurant only” until I made it at home and realized it is basically just: toast rice, add warm broth, keep tasting. The first time I paired it with butternut squash, it turned into the kind of dinner that makes everyone hover around the stove asking, “Is it done yet?” Now it is my go-to when I want comfort that still feels a little special, even if I am wearing sweatpants and calling it a win.

Butternut Squash Risotto

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 to 6

Ingredients

1 medium butternut squash (about 2 1/2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 4 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, plus more to taste
6 to 7 cups low-sodium chicken broth or vegetable broth
4 tablespoons unsalted butter, divided
1 tablespoon unsalted butter (optional, for crispy sage topping)
1 small yellow onion, finely diced
3 garlic cloves, minced
1 1/2 cups arborio rice
1/2 cup dry white wine (optional, replace with more broth if you prefer)
1 to 2 teaspoons chopped fresh sage (to taste), plus 8 to 10 whole sage leaves (optional for crisp topping)
3/4 cup finely grated Parmesan cheese, plus more for serving
1/2 teaspoon lemon zest plus 1 to 2 teaspoons lemon juice (to taste)
Pinch of nutmeg (optional but great)

Arborio rice in a small bowl beside grated Parmesan and fresh sage on a wooden cutting board

Instructions

Roast the squash. Heat oven to 425°F. Toss squash cubes with 2 tablespoons olive oil, 1 teaspoon salt, and pepper. Spread on a rimmed baking sheet in an even layer. Roast 25 to 30 minutes, flipping once, until tender with browned edges.
Warm the broth. In a saucepan, bring broth to a gentle simmer, then keep it warm on low. Warm broth helps the risotto cook evenly and stay creamy.
Blend part of the squash (optional but highly recommended). Scoop about half the roasted squash (roughly 2 cups) into a blender with 1/2 cup warm broth. Blend until smooth. Set the puree aside. Leave the rest of the squash cubes whole for texture.
Start the base. In a wide pot or Dutch oven over medium heat, melt 2 tablespoons butter with the remaining 1 tablespoon olive oil. Add onion and cook 4 to 6 minutes until soft and translucent. Add garlic and chopped sage, cook 30 seconds until fragrant.
Toast the rice. Add arborio rice and stir constantly for 1 to 2 minutes. You want the grains coated and lightly toasted. This builds flavor and helps the grains cook up creamy while still keeping their shape.
Add wine (if using). Pour in wine and stir until mostly absorbed, about 1 to 2 minutes.
Cook the risotto. Add warm broth 1/2 cup at a time (or one ladle, about 1/2 cup), stirring regularly. Once the liquid is mostly absorbed, add another 1/2 cup. Keep going 18 to 25 minutes, stirring more often as the pot thickens, until the rice is tender with a slight bite. Start tasting around minute 15 and adjust salt as needed.
Stir in the squash. Add the squash puree first and stir until the risotto turns glossy and evenly orange. Fold in the remaining roasted squash cubes.
Finish with butter and Parmesan. Turn heat to low. Stir in the remaining 2 tablespoons butter and the Parmesan. Add nutmeg if using. Add Parmesan in a couple of additions if you like, then taste before adding extra salt since it can vary a lot. If it feels too thick, loosen with a splash of warm broth until it is creamy and spoonable.
Brighten and serve. Add lemon zest and start with 1 teaspoon lemon juice. Taste and add more as needed. Adjust salt and pepper. Serve hot with extra Parmesan.
Optional crispy sage topping. While the risotto finishes, heat 1 tablespoon butter in a small skillet over medium heat. Fry sage leaves 20 to 40 seconds until crisp. Drain on a paper towel and sprinkle lightly with salt. Top each bowl.