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As the leaves begin to change, there’s nothing quite like the warmth of a cozy meal to lift your spirits. That’s when I find myself reaching for my favorite fall dish: Creamy Butternut Squash Risotto. With its vibrant orange hue and heavenly aroma of sautéed garlic and fresh sage, this creamy delight is more than just food; it’s a comfort that embraces you like a warm blanket on a chilly evening.

I discovered this recipe during a bustling weekend of harvest fairs and pumpkin picking, and it quickly became a go-to for family gatherings. The natural sweetness of the butternut squash, combined with the richness of arborio rice, creates a heavenly texture that’s sure to please your palate and impress your guests. Plus, it’s a wonderfully versatile dish that pairs perfectly with roasted meats or can stand alone as a satisfying vegetarian main course.

Join me as we whip up this delightful risotto that transforms ordinary nights into extraordinary culinary experiences!

Why Will You Love Butternut Squash Risotto?

Comforting: This dish brings the essence of fall straight to your table, wrapped in creamy goodness.

Dynamic Flavor Profile: The rich butternut squash blends beautifully with fresh herbs, creating a delightful taste that elevates your meal.

Versatile Pairing: Serve it alongside roasted meats for a feast or enjoy as a stand-alone vegetarian delight.

Easy to Master: Even if risotto seems daunting, this recipe is approachable for cooks of all levels, making it a perfect family recipe.

Crowd-Pleasing: Its vibrant hue and comforting aroma will impress your loved ones, making it a go-to for gatherings.

Get creative by adding variations like sautéed mushrooms or greens for additional nutrition!

Butternut Squash Risotto Ingredients

For the Risotto

Butternut Squash – Adds natural sweetness and creaminess; you can substitute with pumpkin if needed.
Butter – Provides richness and flavor; replace with olive oil for a dairy-free option.
Onion – Builds a savory foundation; shallots or leeks can be used for a different flavor flair.
Garlic – Enhances aroma and flavor; fresh garlic gives the best taste.
Fresh Thyme Leaves – Offers an earthy flavor; use dried thyme if fresh is unavailable, but cut the amount in half.
Fresh Sage Leaves – Contributes a delightful herbal note; dried sage can substitute but use less.
Arborio Rice – Essential for that creamy risotto texture; any short-grain rice can be a stand-in, but results may vary.
Dry White Wine – Adds acidity and depth; substitute with additional vegetable broth to avoid alcohol.
Vegetable Stock/Broth – Infuses the cooking liquid with flavor; chicken broth works for non-vegetarians.
Heavy Cream – Increases creaminess and richness; coconut cream serves as a dairy-free alternative.
Grated Parmesan Cheese – Adds savory flavors and creaminess; nutritional yeast can be a vegan substitute.
Salt and Black Pepper – Season to taste for enhancing overall flavors.

For Garnish

Fried Sage Leaves – Adds a crispy texture and extra flavor appeal; perfect for contrasting the creamy risotto.
Roasted Butternut Squash Cubes – Provides visual appeal and extra layers of flavor.

How to Make Butternut Squash Risotto

Preheat your oven to 400°F (200°C). This ensures that your butternut squash roasts perfectly and caramelizes nicely.
Roast the butternut squash: Halve it and place in a baking tray with a splash of water, covered with foil. Roast for 30-40 minutes until tender. Further, cube any remaining squash and roast separately for an additional 20 minutes until caramelized.
Puree the cooled roasted squash in a blender or food processor until smooth. This will add a velvety texture to your risotto.
Sauté: In a large pan, melt the butter over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Then, stir in the garlic and herbs to release their fragrant aroma.
Toast the Arborio rice by adding it to the pan, stirring it for a couple of minutes until slightly translucent. This step brings out its nutty flavor.
Deglaze by pouring in the dry white wine, letting it simmer and reduce for a couple of minutes until the alcohol evaporates.
Add broth gradually: Begin adding vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more—this should take about 20-25 minutes until the rice is al dente.
Mix in the pureed squash, heavy cream, and grated Parmesan cheese, stirring until combined and creamy. Season with salt and black pepper to taste.
Fry sage leaves in a small pan until crispy, then drain on paper towels. This adds a delightful crunchy contrast to the creamy risotto.
Serve the risotto warm in bowls, garnished with roasted butternut squash cubes, crispy sage leaves, and more Parmesan if desired.

Optional: Add a sprinkle of toasted pumpkin seeds for extra crunch!

Exact quantities are listed in the recipe card below.

What to Serve with Butternut Squash Risotto?

Pair this creamy spoonful of comfort with delightful sides that elevate its rich flavors and textures.

Roasted Chicken: The savory notes of roasted chicken bring a hearty balance to the creamy risotto, making for a well-rounded meal.
Crispy Garlic Bread: Toasted slices with garlicky goodness add a crunchy contrast and make every bite divine.
Arugula Salad: A fresh arugula salad with a tangy vinaigrette introduces a peppery kick, brightening the plate.
Sautéed Greens: Vibrant sautéed spinach or kale offers a nutritious touch and complements the risotto’s creaminess beautifully.
Mushroom Medley: Sautéed mushrooms add an earthy flavor that pairs perfectly with the sweetness of the butternut squash, enhancing the overall dish.
Wine Pairing: A smooth Pinot Grigio whiskey complements the creamy richness, making for a sophisticated dining experience.
Pumpkin Spice Dessert: For dessert, consider a pumpkin pie or spice cake to keep the fall flavors flowing. The sweetness will bring the meal full circle.

Expert Tips for Butternut Squash Risotto

Stir Constantly: Regular stirring while adding broth is crucial for achieving that creamy risotto texture you desire.
Quality Broth Matters: Always use high-quality vegetable broth to enhance the flavor of your butternut squash risotto; it makes a significant difference.
Watch the Timing: If you’re preparing this ahead of time, slightly undercook the risotto. Finish cooking it before serving to prevent mushiness.
Fresh vs. Dried Herbs: Fresh sage and thyme offer the best flavor, but use dried herbs if necessary—just remember to reduce the amount for a balance.
Roasting Tips: When roasting the squash, ensure it’s cut evenly for uniform cooking and caramelization, which adds depth to the risotto’s flavor.

How to Store and Freeze Butternut Squash Risotto

Fridge: Store your leftover butternut squash risotto in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of broth or water to restore creaminess.

Freezer: If you want to freeze, portion the risotto in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating to enjoy the same delicious texture.

Reheating: For best results, reheat the risotto in a skillet over low heat, stirring frequently and adding a bit of broth or water to bring back that creamy consistency.

Airtight Containers: Always use airtight containers for storage to prevent moisture loss and maintain the risotto’s delightful flavors.

Butternut Squash Risotto Variations

Feel free to get creative with this recipe and personalize it to match your taste preferences!

Mushroom Medley: Sauté some mushrooms before adding them to the risotto for an earthy depth. Their umami flavor beautifully complements the squash.
Leafy Greens: Stir in fresh spinach or kale during the final minutes of cooking for a pop of color and nutrition. The greens wilt perfectly, adding a vibrant hue to your dish.
Citrus Zest: Incorporate a touch of lemon or orange zest before serving to brighten the flavors. This cheerful twist elevates the dish and invigorates the taste buds.
Nutty Flavor: Toasted pine nuts or walnuts sprinkled on top add a lovely crunch and nutty flavor. This texture contrast enhances the creamy risotto experience.
Heat It Up: Spice things up by adding a pinch of red pepper flakes or a dash of chili oil. The heat pairs surprisingly well with the sweetness of the butternut squash.
Cheesy Goodness: For extra creaminess, try mixing in a dollop of cream cheese or goat cheese right at the end. They melt beautifully, enhancing the dish’s richness.
Quinoa Twist: Swap out Arborio rice for quinoa for a nutty texture and added protein. This swap makes the dish gluten-free and brings a healthy twist.
Herb Garden: Experiment with different herbs like rosemary or chives for a new flavor profile. Each herb adds a unique and fragrant touch to your risotto.

Make Ahead Options

These delicious Butternut Squash Risotto bowls are perfect for meal prep enthusiasts! You can roast the butternut squash and make the risotto base up to 24 hours in advance, storing the cooled components separately in an airtight container in the refrigerator. To maintain quality, undercook the risotto slightly—this way, when you’re ready to serve, simply add a splash of vegetable broth and continue cooking until warmed through and creamy. Finish by stirring in the pureed squash, cream, and Parmesan just before serving. With this prep, you can have a comforting meal on the table with minimal last-minute effort, making busy weeknights a breeze!

Butternut Squash Risotto Recipe FAQs

What type of butternut squash should I choose?
Absolutely! When selecting butternut squash, look for ones that are firm with a smooth, creamy beige color. Avoid any that have dark spots or blemishes, as these can indicate overripeness. A good squash will feel heavy for its size and have a relatively long neck—this means more flesh and less seeds.

How long can I store leftover risotto in the fridge?
Very good question! You can store your leftover butternut squash risotto in an airtight container in the fridge for up to 3 days. When reheating, gently warm it up over low heat, adding a splash of broth or water to maintain that lovely creamy texture.

Can I freeze butternut squash risotto?
Yes, you can! To freeze, divide the risotto into portion sizes in freezer-safe containers and store them for up to 2 months. Thaw in the fridge overnight before reheating. I recommend reheating in a skillet over low heat, stirring frequently, and adding a little broth or water to help regain that creamy consistency.

Why is my risotto not creamy?
If your risotto isn’t creamy, it could be because you’re not stirring enough! Continuous stirring while gradually adding the broth helps release the starches from the Arborio rice, which is key to achieving that luxurious texture. Also, ensure that you’re adding the broth one ladle at a time and waiting for the rice to absorb the liquid before adding more.

Is butternut squash risotto suitable for vegetarians and gluten-free diets?
Yes, it is! Butternut squash risotto is inherently vegetarian since it contains no meat ingredients. To make it gluten-free, ensure that your vegetable broth does not contain gluten. Many brands offer gluten-free options, making this dish perfect for various dietary preferences. Enjoy this comforting meal without worry!

Can I add other vegetables to the risotto?
Absolutely! You can enhance your butternut squash risotto by adding vegetables like sautéed mushrooms, spinach, or kale, which not only boosts nutrients but also adds beautiful color and flavor. Just make sure to cook them beforehand, as you’ll want them tender and flavorful before mixing them in.