I love cozy meals that feel both luxurious and comforting, and this Creamy Butternut Squash Risotto Recipe fits the bill perfectly. It’s a beautiful blend of tender roasted squash and rich Parmesan-infused Arborio rice. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to warm you up and impress anyone at the table.
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In the Kitchen
This Creamy Butternut Squash Risotto Recipe is a real crowd-pleaser because it combines simple ingredients with that irresistible creamy texture risotto is known for. When you roast the squash first, it brings this natural sweetness and a lightly caramelized depth that makes every bite feel special.
- Juicy and Tender Every Time: Roasting the butternut squash ahead ensures it stays soft but still holds its shape in the risotto.
- Golden, Satisfying Finish: The gradual ladling of warm broth into toasty Arborio rice creates that signature luscious creaminess.
- Simple Ingredients, Big Impact: You only need a handful of pantry staples that come together beautifully with fresh sage and Parmesan.
- Weeknight to Weekend Ready: It’s fancy enough for guests but straightforward enough to whip up after work.
Ingredients at a Glance
Choosing fresh, quality ingredients makes all the difference when you’re aiming for that perfectly creamy texture and bright autumn flavors in this Creamy Butternut Squash Risotto Recipe. Here's a quick rundown on the essentials and how to pick them.
- Arborio rice: This short-grain rice is key for creamy risotto, so avoid substitutes to get that signature texture.
- Butternut squash: Look for firm, bright orange squash without soft spots for the sweetest, most flavorful cubes.
- Vegetable broth: Use low-sodium if possible so you can control the saltiness better as you cook.
- Parmesan cheese: Freshly grated Parmesan adds richer flavor and silkier finish compared to pre-grated options.
- Fresh sage: Aromatic and earthy, sage complements the squash beautifully—dried can work in a pinch, but fresh is best.
- Olive oil: Extra virgin gives a fruity note that carries through the roast and sauté.
Heads-Up: Exact measurements and full details are in the printable recipe card at the bottom of this post.
How to Make Creamy Butternut Squash Risotto Recipe
Step 1 — Roast the Butternut Squash to Sweet Perfection
Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with a bit of olive oil, salt, and pepper so each piece gets a nice coating. Spread them out in a single layer on a baking sheet—you want each cube loosely spaced to roast evenly. As it bakes for about 25-30 minutes, the squash softens and develops those toasty caramelized edges that bring natural sweetness to your risotto. Keep an eye so they don't burn—golden and tender is the target.
Step 2 — Heat Your Broth Gently and Prep the Base
While the squash is roasting, set your vegetable broth over low heat in a saucepan so it stays warm. Using hot broth is a small step that makes a big difference—it helps the rice cook evenly without cooling down the pan. Next, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent and soft, about 4-5 minutes. Then toss in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 3 — Toast, Stir, and Ladle Your Way to Creaminess
Now add your Arborio rice to the pan. Stir continuously for about 2 minutes so every grain is glossy and coated with olive oil—this toasting step builds flavor and helps the grains maintain some bite. Then comes the patient part: begin adding the warmed broth ladle by ladle. Pour in a ladleful, stir gently but steadily until the liquid is almost fully absorbed, then add another. Repeat this process for around 20 minutes. You’ll notice the risotto gradually transforms into a rich, creamy bed of rice that’s tender yet firm to the bite.
Step 4 — Fold in Roasted Squash, Parmesan, and Sage
Once your rice has reached that perfect creamy consistency, fold in the beautifully roasted butternut squash pieces, grated Parmesan cheese, and chopped fresh sage. The Parmesan melts into the risotto, giving it a luscious velvety finish, while the sage adds that subtle herbaceous note that rounds out the flavors. Adjust salt and pepper to taste, stir gently to combine, and you’re ready to serve.
Things to Remember
Risotto might seem intimidating at first, but with a little focus and patience, you'll find it incredibly rewarding. Keep these tips in mind and your Creamy Butternut Squash Risotto Recipe will turn out silky smooth every time.
- Doneness Cue: The rice grains should be creamy but still have a slight bite in the center—overcooking makes it mushy.
- Temperature Trick: Always use warm broth; cold liquid cools the cooking process and affects texture.
- Make-Ahead Move: Roast your squash a day in advance to save time and deepen flavor.
- Common Pitfall: Avoid rushing the broth additions—stirring and gradual liquid help release starch and build creaminess.
Ways to Serve It
Finishing Touches
To finish your Creamy Butternut Squash Risotto Recipe, drizzle a touch more good-quality olive oil right on top for a silky surface shine and boost of fruity aroma. A sprinkle of extra Parmesan or some finely chopped fresh sage leaves adds a welcoming pop of flavor that makes every bite feel special—even if you’re just sitting down after a busy day.
Plays Well With
This risotto pairs beautifully with crisp, fresh salads to balance its richness—think arugula with lemon vinaigrette or a simple mixed greens salad. For heartier options, roasted chicken or pan-seared salmon complement the creamy texture and earthy tones perfectly.
Simple Plating Upgrades
If you want to impress without extra fuss, serve your risotto in warm shallow bowls, add a twist of cracked black pepper, and a few crispy sage leaves fried in olive oil for a delightful garnish. The contrast in textures and the fragrant aroma elevate this humble dish effortlessly.
Make-Ahead & Keeping Fresh
Storing Leftovers
Place leftover risotto in an airtight container and refrigerate for up to 3 days. You’ll find the texture thickens, but don’t worry—that's normal and easy to fix when reheating.
Freezing Tips
This Creamy Butternut Squash Risotto Recipe freezes reasonably well, but because risotto’s creamy texture can change, I recommend freezing only if necessary. Use a freezer-safe container and thaw overnight in the fridge before reheating to help maintain the texture.
Reheating Creamy Butternut Squash Risotto Recipe Without Drying Out
When reheating, add a splash of broth or water to loosen up the risotto. On the stove, warm gently over low heat while stirring. If using a microwave, heat in short bursts, stirring in between. This method keeps your risotto luscious and prevents it from drying out or becoming gluey.
Frequently Asked Questions
While puree adds squash flavor, roasting cubes provides texture and caramelized depth that puree alone can't deliver. For best results, roast the squash to keep those distinct tender pieces in your risotto.
You can use dried sage, but add it earlier in the cooking process and use less, since dried herbs are more concentrated. Fresh sage offers a brighter, fresher flavor that really elevates the dish.
Absolutely! Replace Parmesan with a vegan cheese alternative or nutritional yeast for that cheesy flavor, and use a vegetable broth you trust. The texture will still be creamy and delicious.
Taste is your best guide. The rice should be creamy and tender, but with a slight bite (al dente) in the center. It shouldn’t be mushy or crunchy—adjust cooking time and broth as needed.
Final Thoughts
This Creamy Butternut Squash Risotto Recipe is one of my favorite cozy dishes to make during the cooler months. It’s approachable but feels indulgent, and once you get into the rhythm of stirring and ladling broth, it’s almost meditative. With the natural sweetness of roasted butternut squash and the earthy warmth of sage, every spoonful tells a story of comfort and care. Give it a try—you’ll find it quickly becomes a staple in your kitchen rotation, perfect for sharing with family or enjoying solo on a quiet night in.
PrintFull Printable Recipe
Creamy Butternut Squash Risotto Recipe
A rich and creamy butternut squash risotto featuring tender roasted squash, Arborio rice cooked to perfection with savory vegetable broth, aromatic sage, and finished with Parmesan cheese for a comforting and elegant vegetarian dish.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoon extra virgin olive oil
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and slightly caramelized.
- Warm the Broth: While the squash roasts, keep the vegetable broth warm on low heat in a saucepan to ensure it’s hot when adding to the rice.
- Sauté Aromatics: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pan and stir continuously for 2 minutes so the grains are well coated with oil and lightly toasted.
- Cook the Risotto: Gradually add the warm vegetable broth one ladle at a time to the rice, stirring constantly. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 20 minutes until the rice is creamy and tender but still has a slight bite.
- Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir carefully until everything is well combined and heated through.
- Serve: Serve the risotto hot, optionally drizzling a little extra olive oil or sprinkling additional Parmesan cheese on top for added richness and flavor.
Notes
- Use warm broth during cooking to ensure even rice cooking without cooling down the mixture.
- If you want a vegan version, substitute Parmesan with a vegan cheese or nutritional yeast.
- Stirring frequently helps release the rice's starch, creating a creamy texture.
- For extra depth, add a splash of white wine before adding the broth when cooking the rice.
- Ensure not to overcook the squash during roasting to maintain some texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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