Creamy Roasted Butternut Squash Risotto Recipe

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Roasted Butternut Squash Risotto — your favorite creamy risotto with a cozy autumn twist. This comforting dish features roasted butternut squash blended into the broth, then stirred into arborio rice for a rich, velvety texture. Sweet, savory, and cheesy, each spoonful melts in your mouth. Serve it as a main course or an elegant side; it’s a Fall favorite that’s easy to make and full of flavor.

About the Recipe

One of the best things about fall is the return of warm, comforting meals. Risotto is a favorite for cooler weather — hearty, satisfying, and indulgent. After a trip to the farmers’ market surrounded by gorgeous squash, this recipe was born. We roasted plenty of butternut squash and experimented until we found a method that delivered depth and balance: puréeing roasted squash into the broth. That simple step transforms the dish, infusing the rice with flavor and creating an extra-creamy finish.

Whether you make it for a weeknight dinner or a holiday side, this risotto is a cozy, crowd-pleasing option that highlights seasonal produce.

What is Risotto?

Risotto is a classic Italian rice dish made with short-grain arborio rice cooked slowly in stock while stirred frequently. The process releases the rice’s starches and creates a naturally creamy texture. Traditional risotto often includes onion, white wine, and parmesan. This version keeps those classic elements but adds roasted butternut squash and fresh herbs for a comforting autumn profile.

Why You’ll Love This Butternut Squash Risotto

• Naturally gluten-free and easily adaptable to vegan diets.
• Comforting, creamy, and richly flavored.
• Uses seasonal produce for a true fall taste.
• Works as a main dish or an elegant side.

Ingredients

(Full amounts and detailed instructions are in the recipe card below.)

For the Squash

• Large butternut squash
• Olive oil
• Salt and pepper

For the Risotto

• Roasted butternut squash
• Vegetable broth
• Fresh rosemary
• Fresh oregano
• Fresh thyme
• Salted butter (or vegan butter)
• Chopped onion
• Arborio rice
• Minced garlic
• Dry white wine
• Shredded parmesan (or vegan parmesan)
• Salt and pepper

How to Make Butternut Squash Risotto

Step 1: Roast the squash

Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out seeds and pulp. Place the halves skin-side down on a sheet pan, brush the cut sides with olive oil, and season with salt and pepper. Roast until tender, about 35–40 minutes. Let cool, then peel and cube the flesh.

Step 2: Purée

Purée about 2 cups of the roasted squash with vegetable broth and the fresh herbs until smooth. Keep the puréed squash-broth warm and set aside for adding to the risotto.

Step 3: Sauté

In a large (8-quart) stockpot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the arborio rice and cook, stirring, until the edges of the grains begin to look translucent and the rice starts to color, 1–2 minutes. Stir in the garlic and white wine and cook until the wine is absorbed, another 1–2 minutes.

Step 4: Add broth and finish

Add the warm broth a ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. With the last ladle of broth, add the remaining cubed butternut squash so it warms through without breaking apart. Stir in the parmesan until melted and creamy, then season to taste with salt and pepper. Serve immediately while hot and creamy.

How to Store

Store leftovers in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze the risotto in a freezer-safe bag for up to 2 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.

If you try this Roasted Butternut Squash Risotto, leave a comment below — we love hearing from you! Tag your photos on social media with #BakersTable.

Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto — perfect for fall and winter. Creamy, flavorful, and cheesy.

Prep Time: 35 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 40 mins

Servings: 8

Ingredients

• 1 large butternut squash
• 2 Tablespoons olive oil
• Salt and pepper, to taste
• 6 cups vegetable broth
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 4 Tablespoons salted butter (or vegan butter)
• 1 cup chopped onion
• 1½ cups arborio rice
• 1 teaspoon minced garlic
• ½ cup dry white wine
• 1 cup shredded parmesan (or vegan parmesan)
• Salt and pepper, to taste

Instructions

1. Heat oven to 375°F (190°C). Cut squash in half lengthwise and scoop out seeds.
2. Place squash skin-side down on a sheet pan, brush with olive oil, and season with salt and pepper. Bake until tender, 35–40 minutes. When cool, peel and cube the squash.
3. Purée about 2 cups of roasted squash with vegetable broth and herbs; keep warm and set aside.
4. In a large pot, melt butter over medium heat. Add onion and sauté until translucent, 3–4 minutes.
5. Add arborio rice and cook, stirring, 1–2 minutes until grains begin to color. Add garlic and white wine; cook until wine is absorbed.
6. Add warm broth a ladle at a time, stirring and allowing each addition to be absorbed before adding more.
7. With the final ladle of broth, add the remaining cubed squash. Stir in parmesan until melted and creamy. Season with salt and pepper and serve immediately.

Notes & Tips

• Vegan option: use vegan parmesan and a plant-based butter.
• Any neutral oil works for roasting the squash.
• Chicken stock may be used instead of vegetable broth if preferred.
• Sage can be substituted for rosemary for a different herbal note.
• Keep stirring the risotto as you add broth to achieve a creamy texture and avoid burning the rice.
• To reheat leftovers, add a splash of broth while warming to restore creaminess.

Tools You May Need

• Sheet pan
• Blender
• Large stock pot
• Wooden spoon
• Ladle

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• One Pot Vegetable Soup (Gluten Free + Vegan!)

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