Kitchen tips, recipes & a little sarcasm — follow me on Facebook & TikTok

Butternut Squash Risotto

Creamy risotto and tender butternut squash make a wonderful combination. Watch my demonstration, follow the recipe below, or check out an alternative version.

Prep: 15 minutes  |  Ready in: 45 minutes  |  Serves: 6

Laura’s Tip: Make sure your butternut squash pieces are cut evenly so they cook at a similar rate. Need a little help with that? See my How to Prep Butternut Squash guide and video.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cut into ½-inch pieces (about 2–2½ lbs.)
  • 2 tbsp olive oil, divided
  • 2 tbsp Garlic & Herb Rub or Rosemary Herb Seasoning Mix, divided
  • 4 cups low-sodium chicken broth, warmed
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, pressed
  • 1 cup uncooked Arborio rice
  • ¼ cup dry white wine
  • 2 oz. fresh Parmesan cheese, finely grated (about ½ cup)
  • 1 package (5 oz.) baby spinach leaves

Directions

  1. Preheat the oven to 450°F. On a large baking sheet, toss the squash with 1 tbsp of the oil and 1 tbsp of the seasoning. Roast until very tender, about 25–30 minutes.
  2. Heat the remaining olive oil and butter in a 4.5-qt. Stainless Steel Sauté Pan. Add the onion, garlic, Arborio rice, and remaining seasoning. Cook uncovered for 3–4 minutes, stirring often, until the rice is lightly toasted. Add the white wine and stir until absorbed.
  3. Add about ½ cup of the warm broth to the rice and stir occasionally until absorbed. Continue adding broth, about ½ cup at a time, until only ½ cup remains, about 20–25 minutes.
  4. Reserve half of the roasted squash for serving. Mash the rest in a bowl with the remaining ½ cup of broth.
  5. Stir the Parmesan and mashed squash into the risotto. Scatter the spinach on top, cover, and cook 1–2 minutes until wilted. Stir to combine.
  6. Top each serving with the reserved roasted squash.

Cook’s Tips

  • Mushroom Mix-Up: Add 8 oz. of sliced baby portobello mushrooms when sautéing the onion and garlic.
  • Sweet Potato Swap: Substitute sweet potatoes for the butternut squash.

Nutrition per serving: 320 calories; 10 g fat (3.5 g saturated); 10 mg cholesterol; 800 mg sodium; 51 g carbohydrates; 6 g fiber; 5 g sugar (0 g added); 12 g protein.

Alternative Recipe

Want another version? Try this Butternut Squash Risotto recipe instead.

Featured Pampered Chef Products