Roasted Butternut Squash Risotto Recipe

Roasted Butternut Squash Risotto Recipe

How To Make Roasted Butternut Squash Risotto

For a more belly-filling dinner, try our flavorful risotto recipe! It comes with a serving of butternut squash, and it’s all easily baked in the oven.

Preparation: 15 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 20 minutes



For Butternut Squash Risotto:

  • 3tbspolive oildivided
  • 1small yellow onionchopped
  • 2garlic clovespressed or minced
  • 4cupsvegetable brothdivided
  • 1cupwater
  • cupsbrown arborio riceor short-grain brown rice
  • 2lbsmall butternut squashpeeled and sliced into ½ cubes
  • 1cupParmesan cheesefreshly grated, about 2 ½ ounces
  • ½cupdry white wineoptional
  • 3tbspunsalted butterdiced
  • 1tspsaltmore to taste
  • black pepperfreshly ground, to taste
  • pinchred pepper flakesto taste

For Fried Sage Leaves:

  • 1tbspextra-virgin olive oil
  • 20 fresh sage leaveschopped, about ¼ cup chopped fresh sage


  1. Place the oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees F.

  2. Line a large, rimmed baking sheet with parchment paper for the butternut squash.

  3. Reserve 1 cup broth from the container and set it aside.

  4. Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering.

  5. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, for 5 minutes.

  6. Add the minced garlic and cook until the garlic is fragrant for 1 to 2 minutes.

  7. Add 3 cups of broth and 1 cup of water, cover, then bring to a boil over medium-high heat.

  8. Remove from heat and stir in the rice.

  9. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes.

  10. After placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on the lined baking sheet.

  11. Sprinkle with salt and some freshly ground black pepper, then arrange the butternut in a single layer on the pan.

  12. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway.

  13. Allow to roast for 55 to 60 minutes, checking for doneness around 40 minutes.

Fried Sage Leaves:

  1. Heat 1 tablespoon olive oil in a medium skillet over medium heat.

  2. Once the oil is shimmering, add the sage and toss to coat.

  3. Let the sage turn a darker green and crispy before transferring it to a plate covered with a paper towel.

  4. Sprinkle the fried sage lightly with salt, then set it aside.

  5. Carefully remove the Dutch oven from the oven.

  6. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter.

  7. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

  8. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.

  9. Stir in the roasted butternut.

  10. Divide the risotto into bowls and top each with a sprinkle of fried sage.

  11. Serve, and enjoy!


  • Calories: 836.56kcal
  • Fat: 32.55g
  • Saturated Fat: 13.68g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 15.07g
  • Polyunsaturated Fat: 2.18g
  • Carbohydrates: 78.18g
  • Fiber: 7.43g
  • Sugar: 8.46g
  • Protein: 19.80g
  • Cholesterol: 48.18mg
  • Sodium: 1155.59mg
  • Calcium: 620.33mg
  • Potassium: 1128.86mg
  • Iron: 5.38mg
  • Vitamin A: 1367.90µg
  • Vitamin C: 50.34mg
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