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Roasted Butternut Squash Risotto

  • 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.


  • 2 Bags Success Boil-in-Bag White Rice
  • 1 cup Diced Onions
  • 1 1/2 cup Chicken Stock
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Grated Parmesan Cheese
  • 2 tbsp. Minced Garlic
  • 1/2 cup Butter
  • 2 tsp. Garlic Powder
  • 2 tsp. Basil Flakes
  • 2 tsp. Black Pepper
  • 1 tsp. Ground Thyme
  • 1 tsp. Himalayan Salt
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Turmeric

For the Butternut Squash:

  • 2 lb. Organic Butternut Squash, cubed
  • 1 tsp. Ground Nutmeg
  • 1 tsp. Garlic Powder
  • 1 tsp. Himalayan Salt


  1. 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. 
  2. Place squash into a large bowl and coated evenly with nutmeg, garlic powder, salt, and olive oil. Place on a baking sheet (paid link) and bake at 425 degrees for 25 minutes tossing halfway through cooking time. 
  3. While squash is baking, boil two bags of Success Rice as instructed. Set to the side once done. 
  4. Chop onions into small pieces. Add butter, minced garlic, and onions to a deep cooking pan at medium heat. Cook until onions become translucent.
  5. Stir in roasted butternut squash, cooked rice, heavy whipping cream, chicken stock, and remaining seasonings into the pan and slightly lower heat to medium/low. Cook covered for 10 minutes. 
  6. Fold in remaining butter and Parmesan cheese.
  • 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

Keywords: Roasted Butternut Squash Risotto, Butternut Squash Risotto, Roasted Butternut Squash, Risotto