If you’re craving a comforting, creamy dish that sings with autumn warmth, this Butternut Squash Risotto Recipe is exactly what you need. It’s the kind of dish I love making when the evenings get cooler and I want something cozy yet elegant on the table. This risotto masterfully blends tender roasted squash with that rich, velvety texture risotto is famous for—making it a perfect meal for both weeknight dinners and special gatherings.

Butternut Squash Risotto Recipe - Recipe Image — Butternut Squash Risotto, creamy butternut squash risotto, autumn vegetable risotto, cozy vegan risotto, easy fall risotto recipe

Jump to:

In the Kitchen
Ingredients at a Glance
How to Make Butternut Squash Risotto Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

🥄

In the Kitchen

This Butternut Squash Risotto Recipe perfectly balances sweet, roasted squash with the creamy, rich texture that makes risotto such a beloved dish. I enjoy making it because it’s approachable for cooks of all levels yet feels special enough to impress guests.

Juicy and Tender Every Time: Roasting the squash before folding it into the risotto brings out its natural sweetness and keeps it perfectly tender.
Golden, Satisfying Finish: Stirring in Parmesan and fresh sage at the end creates a luscious finish that’s wonderfully fragrant and deeply flavorful.
Simple Ingredients, Big Impact: With humble pantry staples like Arborio rice and vegetable broth, this recipe is all about technique and timing.
Weeknight to Weekend Ready: It’s sophisticated enough for company yet forgiving and straightforward for a cozy family meal.

Ingredients at a Glance

When assembling your ingredients for this Butternut Squash Risotto Recipe, quality counts—especially for the rice and broth. Using fresh, high-quality produce and good Parmesan makes an audible difference in taste and texture.

Arborio Rice: Choose authentic Arborio for that signature creamy risotto texture; it’s worth the extra effort to hunt down.
Butternut Squash: Pick unblemished, firm squash to ensure sweetness and avoid sogginess after roasting.
Vegetable Broth: Use a flavorful, low-sodium broth so you control the salt and don’t overpower the squash’s natural flavor.
Parmesan Cheese: Opt for freshly grated Parmigiano-Reggiano for depth and a pleasant, nutty finish.
Fresh Sage: Look for vibrant leaves without spots to infuse that earthiness into the risotto.

Heads-Up: Exact measurements and a printable recipe card are waiting for you at the bottom of this article.

How to Make Butternut Squash Risotto Recipe

Step 1 — Roast Your Butternut Squash Until Tender and Golden

Start by preheating your oven to 400°F (200°C). Toss your diced butternut squash with olive oil, salt, and a pinch of pepper so every cube gets a nice coating. Spread it out on a baking sheet in a single layer—that way, you get that lovely caramelization instead of steaming. Roast it for 25 to 30 minutes, turning once halfway through; you’ll know it’s ready when it’s tender and its edges turn golden and a little toasty. This roasting step brings out the squash’s natural sweetness and gives a wonderful depth that transforms the risotto.

Step 2 — Prep Your Broth and Sauté Aromatics

While the squash is roasting, start warming your vegetable broth in a saucepan over low heat. Keeping it hot is key to helping your risotto cook evenly without slowing down the process. Meanwhile, in a large pan, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely chopped onions and sauté gently until they turn translucent, about 4 to 5 minutes. Stir in minced garlic and cook it just until fragrant—about a minute. This aromatic base lends a savory note that really complements the sweetness of the squash.

Step 3 — Toast the Arborio Rice and Begin Gradual Ladling

Adding your Arborio rice to the pan with onions and garlic, stir constantly for 2 minutes so each grain is fully coated in oil and slightly toasted. You’ll notice the rice turns a bit translucent on the edges—which means it’s ready to start absorbing your broth. Here comes the patience part: ladle your warm broth in, one scoop at a time, stirring gently but persistently. Wait until all the liquid is absorbed before adding the next ladle. This gradual process, which takes about 20 minutes, encourages the rice to release its natural starches, creating that signature creamy finish.

Step 4 — Fold in Roasted Squash, Parmesan, and Fresh Sage

Once your rice is tender but still has a little bite, gently fold in that beautiful roasted butternut squash you prepared earlier. Sprinkle in the grated Parmesan cheese and chopped fresh sage leaves, stirring carefully so everything combines without mashing the squash. At this stage, taste and adjust the seasoning with salt and pepper. The cheese melds into the risotto, making it delectably rich, while sage adds an earthy, fragrant brightness that lifts the dish. Serve hot, and don’t hesitate to drizzle a bit more olive oil or sprinkle a little extra Parmesan on top for good measure.

📋

Things to Remember

Risotto is all about attentive cooking—it rewards your patience with creamy, luxurious results. From my experience, careful timing and gradual liquid addition are the keys to nailing this Butternut Squash Risotto Recipe every time.

Doneness Cue: The rice should be tender with a slight chew in the center—overcooked rice can turn mushy.
Temperature Trick: Always add hot broth to keep the cooking steady and the texture smooth.
Make-Ahead Move: You can roast the squash a day ahead and refrigerate it, making the evening prep much faster.
Common Pitfall: Stirring too little or adding broth too quickly can prevent the risotto from becoming creamy—stir patiently and steadily.

Ways to Serve It

Finishing Touches

I love finishing this Butternut Squash Risotto Recipe with a drizzle of high-quality extra virgin olive oil or a sprinkle of crunchy toasted pine nuts for texture contrast. A grind of fresh black pepper or a scattering of microgreens adds a fresh pop that balances the richness perfectly. You might also try a light shaving of Parmesan on top for that extra umami boost.

Plays Well With

This risotto pairs beautifully with simple roasted vegetables or a crisp green salad to cut through the creaminess. If you want some protein, lightly seared chicken or a flaky white fish works wonderfully. I also often serve it alongside some sautéed mushrooms—the earthiness resonates nicely with the sage.

Simple Plating Upgrades

For a weeknight dinner, a rustic bowl is perfect and cozy. For company, try plating the risotto in shallow dishes for a broad surface area and garnish with a fresh sage leaf or Parmesan curls. A light drizzle of truffle oil can elevate the mood if you’re feeling fancy.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover Butternut Squash Risotto Recipe in an airtight container in the fridge for up to 3 days. Keep in mind that risotto thickens as it cools, so it might need loosening up when you reheat it. The texture softens but remains pleasurable with proper reheating.

Freezing Tips

Risotto can be frozen, but it’s best eaten fresh for optimal texture. If you decide to freeze it, cool completely and store in freezer-safe airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating. The texture might be a little softer after freezing, so stirring in a splash of broth during reheating helps restore creaminess.

Reheating Butternut Squash Risotto Recipe Without Drying Out

The trick for reheating risotto without it drying out is to gently warm it with a bit of added liquid. On the stove, heat over low with a splash of broth or water, stirring until warm and creamy again. In the microwave, cover loosely and add a teaspoon of water or broth before heating in short bursts, stirring in between. Avoid high heat or overcooking — slow and steady is key.

Frequently Asked Questions

Can I use a different squash in this Butternut Squash Risotto Recipe?

Absolutely! Butternut squash is sweet and creamy, but you can substitute with delicata or kabocha squash. Just roast until tender, adjusting time as needed depending on the squash's density.

Do I have to stir the risotto constantly?

Not constantly, but frequent stirring is important to release the rice’s starches and prevent sticking or burning. Set a comfortable rhythm and keep an eye on the liquid absorption.

What if I don’t have fresh sage?

Dried sage works in a pinch—add it earlier during cooking to let the flavor develop. Fresh sage offers a brighter, fresher note, but dried still complements the squash nicely.

How creamy should risotto be when it’s done?

It should be rich and creamy, easily spreadable on a plate but not watery or runny. The grain should be tender with a slight bite at the center.

Final Thoughts

This Butternut Squash Risotto Recipe is one of my go-to fall dishes that never fails to impress with its balance of comforting creaminess and vibrant autumn flavors. Once you get the hang of the ladling rhythm and roasting the squash right, you’ll find yourself coming back to this recipe again and again, whether for a casual dinner or to wow your guests. It’s approachable, satisfying, and downright delicious—just what cozy evenings are made for.

Full Printable Recipe