Roasted Butternut Squash Risotto

Perfect as a main dish or a side, this Roasted Butternut Squash Risotto is a tasty upgrade to the traditional risotto. Mildly sweet and nutty butternut squash is roasted to bring out its flavors and buttery texture.

Butter squash risotto in a serving dish

This recipe takes me back to when I would get in trouble for not eating my vegetables at dinner — or school (yes, times are different now). I used to absolutely despise squash of any kind, but oh, how times have changed.

A little about butternut squash…

The slightly sweet and nutty flavor profile you get from butternut squash makes this vegetable very versatile. And its texture reminds me somewhat of sweet potatoes (versus other kinds of squash), although a tad creamier. It’s an essential fall side dish that only gets better when it’s roasted to caramelized perfection.

This veggie can be enjoyed alone or added to salads, soups, and pasta dishes, which brings me to why I team the buttery squash with risotto to create an easy and awesome recipe.

Did you know? Butternut squash is also loaded with vitamins, calcium, and zinc? Great health benefits and great taste. You can’t beat that.

uncooked and chopped butternut squash

This Northern Italian dish is typically created by cooking rice in broth and cream and consist of butter, white wine, and of course, Parmesan cheese. My version takes a quicker route and uses rice that has already been partially prepared.

As a matter of fact, because making risotto the traditional way takes more time and Arborio rice becomes sticky if it sits too long, most restaurants don’t take the traditional approach (simmering uncooked rice in broth). Instead, restaurants partially cook their rice and finish off the dish after an order has been placed.

Oval Casserole dish with butternut risotto

Ingredients you’ll need to make this risotto recipe:

  • Normally you would incorporate uncooked rice, but using partially cooked rice makes this recipe a lot easier to make in a shorter amount of time.
  • In addition to the rice, you need parmesan cheese, butter, chicken stock, dry white wine, and heavy cream to create that wonderful creaminess you find in risotto.
  • You can never have too much garlic and onions in any dish.
  • For the seasonings and herbs, you’ll need garlic powder, basil flakes, black pepper, ground thyme, Himalayan salt, ground ginger, and ground turmeric.
  • You’ll need organic butternut squash, ground nutmeg, garlic powder, and sea salt for the roasted butternut squash. The small amount of nutmeg brightens the squash and brings out its sweetness even more. You can either purchase pre-cut butternut squash, or you can purchase a whole one.
butternut squash risotto ingredients

How to make this quick & easy butternut squash risotto:

Prepare the butternut squash. If you purchased a whole butternut squash, cut the ends from the squash, peel away the exterior rind, scoop the seeds and flesh from the center, and chop into medium-sized cubes. Place the butternut squash into a large bowl and season with nutmeg, garlic powder, salt, and olive oil, mixing until coated evenly. Place on a non-stick baking sheet (paid link) and bake at 425 degrees for 25 minutes stirring halfway through the cooking time.

Prepare your rice. While the butternut squash is baking, prepare your rice. Instead of the required 20 minutes, cook the Arborio rice for 10 minutes. Set to the side once done.

Make the risotto. Chop your onion into small pieces, then add butter, garlic, and onions in a cooking pan at medium heat. Once the onions become translucent, stir in the roasted butternut squash, cooked rice, chicken stock, dry white wine, whipping cream, and remaining seasonings. Lower to heat to medium-low, cover, and allow to cook for 10 minutes. Remove from heat and fold in your parmesan cheese and remaining butter.

Are there any alternatives for Arborio rice?

Arborio rice is the ideal choice for risotto, due to its high-starch content that aids in risotto’s creamy consistency. However, if you want to substitute Arborio rice for another option, I would suggest carnaroli and Vialone Nano.

Closeup of butternut squash risotto

This recipe will be ready in no time, and it will not disappoint! So, add this Roasted Butternut Squash Risotto recipe to your next meal plan or upcoming dinner plans for an impressive meal full of flavor.

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Overhead shot of butternut squash risotto in a casserole dish

Roasted Butternut Squash Risotto

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 55 minutes
  • Yield: 6 1x


Perfect as a main dish or side, this Butternut Squash Risotto adds the caramelized, buttery, and nutty flavors of roasted butternut squash.


Units Scale
  • 2 lb butternut squash, cubed
  • 1 tsp ground nutmeg
  • 1 tsp garlic powder
  • 2 tsp sea salt, divided
  • 2 tbsp olive oil
  • 1 1/2 cups uncooked arborio rice
  • 8 tbsp butter, divided
  • 1 cup chopped onions
  • 2 tbsp minced garlic
  • 1/2 cup heavy whipping cream
  • 2 1/2 cups chicken stock
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp basil flakes
  • 2 tsp black pepper
  • 1 tsp ground thyme
  • 1 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric


  1. Place squash into a large bowl and coat evenly with nutmeg, garlic powder, 1 tsp sea salt, and olive oil. Place on a baking sheet (paid link) and bake at 425 degrees for 25 minutes, tossing halfway through cooking time. 
  2. Partially cook rice by bringing 3 cups of water to a boil and boiling rice for 10 minutes. Set to the side.
  3. Add 2 tbsp butter, onions, and minced garlic to a large cooking pan at medium heat. Cook until onions become translucent.
  4. Stir in roasted butternut squash, partially cooked rice, heavy whipping cream, chicken stock, dry white wine, garlic powder, basil flakes, black pepper, ground thyme, sea salt, ground ginger, and ground turmeric into the pan. Slightly lower heat to medium/low. Cook covered for 10 minutes. 
  5. Fold in 6 tbsp butter and grated parmesan cheese.



If the butternut squash isn’t bought pre-cut, cut the ends of the butternut squash, remove the rind, scoop out the seeds and flesh, and cut into cubes. 

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: Italian


  • Calories: 467
  • Sugar: 4.1g
  • Sodium: 1179mg
  • Fat: 21.6g
  • Carbohydrates: 59.2g
  • Fiber: 3.4g
  • Protein: 9.5g
  • Cholesterol: 59mg

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  1. Caroline Hurley says:

    I made this and it didn’t turn out quite as dark as the picture even though I added a bit more turmeric but it is absolutely delicious!!! ❤️

    1. Eric Jones says:

      Hi Caroline! Glad you enjoyed it! (The risotto may appear a little darker due to the lighting during our photography shoot :-))