This butternut risotto recipe is comforting, yet redeeming, and absolutely delicious. It features tender, caramelized cubes of butternut squash throughout.
Unlike most risottos, this one calls for brown short-grain rice instead of white. This yields a super creamy risotto full of whole grain goodness. The lightly nutty brown rice makes this risotto recipe remarkably flavorful, in the best of ways.
The only downside is that brown rice requires more cooking time than white, so I’ve switched from the traditional stovetop method to the oven.
This way, you only have to stir the risotto for a few minutes at the end, rather than for fifty minutes straight. That’s a serious arm workout, by the way.
Watch How to Make Butternut Squash Risotto
How to Make Butternut Squash Risotto
While the risotto bubbles away in its pot in the oven, we’ll simply roast cubed butternut on the top rack until it’s tender and caramelized on the edges.
Then, we’ll stir the rice and butternut together with a splash of white wine, several pats of butter and freshly-grated Parmesan.
To take it to the next level, we’ll top it all off with crispy fried sage (you’ll learn how to make it in the recipe below). This risotto is heavenly, I tell you. Here’s to healthy, happy eating!
More Irresistible Risotto Recipes to Try
All three of these risotto recipes use the same easy oven-baked cooking method:
- Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
- Lemony Roasted Cauliflower Risotto
- Spring Pea and Asparagus Risotto
You’ll also enjoy my recipe for Roasted Cherry Tomato and Brown Rice Risotto in my cookbook, Love Real Food. See page 172.
Please let me know how your risotto turns out in the comment. I love hearing from you! Check the notes for a dairy free/vegan option.
Roasted Butternut Squash Risotto
- Author:
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings.
Ingredients
Butternut squash risotto
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
Fried sage
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Instructions
- To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
- While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
- Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
- Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.
Notes
Recipe adapted from my cauliflower risotto recipe. See all of my risotto recipes here.
Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
Make it dairy free/vegan: Starchy rice accounts for most of this risotto’s creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Hazel
Have made this several times since I first read it months ago. I love brown rice but rarely cook it. Had Never even seen a butter Nut squash. But my hubs had had them baked often as a kid so he was all in. The first time I got the sage leaves and they were great. Have forgot every other time including today. But it’s so good no matter what!
This 1st day of fall the hubs left for Hime Depot and I went outside to hook up the leaf blower to clear the walk & deck. Came in for water. Saw the squash I got a week ago in the frig. Started the onion and heated water for the broth. Hope you are happy—since I got totally distracted making this glorious risotto and now have to hustle to get the deck clean before he gets back! It’s baking now. ❤️
★★★★★
Kate
I’m so glad you have made it so many times already, Hazel! I appreciate your review.
Iris Dunn
I am planning to make this recipe 3x quantity, has anyone done this before? It is for a large crowd of 20 people as a side dish on a buffet.
Iris.
Mandi
I know this is probably after the fact but I’ve tripled it with great success!
Definitely a crowd pleaser!!
★★★★★
SJ
I’m in heaven. This recipe is absolutely delicious. It’s the first time I’ve ever made a risotto and using my Dutch oven – it couldn’t have turned out better! I started checking both the rice and squash at 40 minutes and then every 10 minutes after that (just based on some of the reviewer’s comments, to be on the safe side). The rice finished at 65 minutes and I left the squash in the oven until it was ready to be added to the rice, which was perfect. I like spicy so I added a bit more than a pinch of red pepper. I bought a 4 pound squash so this recipe will be repeated quite soon! Often I turn to your recipes when I’m looking for something new and you never disappoint. I haven’t looked yet, but I’m hoping there’s a mushroom risotto recipe hidden in your files, because I want to try that next! xo
★★★★★
Jamie
Husband and I loved it! Couldn’t find the brown short grain rice sadly but that’s ok! Probably used a bit extra Parmesan but that’s why my husband loved it. Skipped the sage, but did add a bit of ground sage to the dish when it came out of the oven. Thinking of adding plant based sausage next time!
★★★★★
Jeanine
Do you have any recommendations for rice that is lower in arsenic? I know there have been increasing concerns about brown rice and rice grown in certain areas of the world having high arsenic levels. I haven’t found any arborio rice that is grown in one of the “safer” areas as of yet!
Gay
I am confused about “brown arborio/short grain brown rice”. Some time ago I did find Brown arborio rice but not since. Are you saying short grain brown rice is brown arborio rice? So I can use any short grain brown rice in this recipe? Or only Lundberg’s? I have not tried this recipe but want to do so soon. Thanks—I do use and love many of your recipes—I trust them all!
Kate
Hi! Yes, it just depends on how the brand tries to represent it. I hope this helps!
Charlotte
Any recommendations on how to make this dairy free? Thank you!!
Kate
Hi! Unfortunately, you won’t get the same result without dairy.
Melissa
I know you go vegetarian, not vegan, and I appreciate (even as a vegan) that you care about veggie rennet. Wondering if you’ve ever come across a decent dairy-free parm. I’ve never found a vegan cheese I want to use yet, so I’ll probably just skip it and make the recipe without. But thought I’d ask. This recipe looks totally yum!
Kate
Hi! You can find parm without it. Whole Foods has some. Just double check the ingredients.
Krystal
I think that the Whole Foods 365 brand of vegan parm is really good! I haven’t tried it in this recipe specifically, but I’ve used it in the risotto recipe in Kate’s cookbook Love real Food (a smaller amount than the recipe calls for) and we really liked it.
★★★★★
Susan
This was easy to make and so delicious. It’s going to be my Thanksgiving dish this year. The sage! I’m not a sage person, but this was icing on the risotto. I come from a vegan family and still have not found a vegan parmesan cheese that beats nutritional yeast and raw cashews with a bit of sea salt (blended). We Keep a huge jar in the fridge and it worked like a charm in this recipe. Tasted just like the risotto I had at Flower Child restaurant recently.Thank you for this glorious fall recipe!
★★★★★
Danielle
I’ve made this recipe with the violife parm and the follow your heart shredded parm and both work well.
Dawn
Can’t wait to try recipe! FYI, I started this years ago and it works great for all winter squash: poke with knife then bake whole for about an hour. Let cool, even overnight, scoop out seeds, easy peel. No need to risk safety trying to peel and cut these hard squash.
Pat
This is absolutely delicious. Super easy! Taking it to
Thanksgiving at in-laws!!! Thank you so much for sharing this.
★★★★★
Kate
You’re welcome, Pat. I appreciate your review!
Susan
I started making this assuming I had Arborio rice. I did not. So I added farro instead to the onions and cooked for an hour like in your mushroom farro risotto. It came out fantastic! Thank you.
★★★★★
Kate
I’m glad it still turned out, Susan! I appreciate you sharing.
Lisa
This sounds so delightful. Do you think I could freeze it? I want to prepare it for my Mom
Kate
Hi Lisa, you could try to freeze this. I don’t know how well it will turn out, but I would be interested to hear how it goes if you try it!
Pamela Shea
So delicious and perfect for fall! I followed the recipe just as you wrote it and it came out perfectly.
More brown rice risotto recipes please!
★★★★★
Ewa Jakuszewski
Thank you delishes dish… I swipe extra water and wine for 400 ml coconut milk with 1 tbsp tomato paste no Parmesan came out creamy and delicate I use white rice cooked for around 45 min for a spices I used curry powder salt pepper and paprika
★★★★★
Kate
I’m glad you loved it, Ewa! I appreciate your review.
Jill
Loved it! Very flavorful…..we added a little extra dried sage to the risotto, and smashed some of the squash….will squash more next time.
Jill
Loved it! Very flavorful…..we added a little extra dried sage to the risotto, and smashed some of the squash….will squash more next time. We rated a 4, because we rate hard! We will keep it and make it again!
★★★★
Whit
I made this with white arborio rice and baked at 375 for 40 minutes. The pan was scorched at the bottom and the rest of the rice broke into mush when stirred with the remaining ingredients. I was bummed, but my toddler loved it. Flavors were good, and the ease of baking was very appealing vs stirring risotto at the stove for 30-40 minutes. However, if I try this again, I will definitely check on rice sooner.
★★
Kate
Hi Whit, I’m sorry to hear that. I hope you try it again. Maybe check on it sooner if your oven seems to run hot.
Nancy Dall
Do you think I could roast the butternut squash in advance? Also, if I double the recipe will the rice take longer? Thank you!
Dorrie
We all really enjoyed this! I even totally impressed my mother in law who had never had butternut squash or risotto before! (I know, she didn’t know what she’d been missing!)I have always made Risotto the traditional way, stirring constantly, pouring in a tiny bit of hot liquid at a time and not having time to prep anything else while making it. This came together in a jiffy, allowed me to finish making the salad while it baked, and tasted delicious.
I did not have brown arborio rice, so I used my traditional white arborio, and it was good to come out of the oven after about 40 minutes. This is a keeper in my book! Thank you!
★★★★★
alicia hart ekrem
Yum, 2 thumbs up! This looked harder than it was as i don’t have a kitchen but i used a toaster oven successfully! I cooked the butternut on a flat sheet pan on top of the small cast iron dutch oven with the risotto .
THANK YOU!
★★★★★
Shannon
This dish has been a staple in my house around the holidays for the last handful of years. It’s a keeper. It reheats so well, I love that I can make it they day ahead!
★★★★★
Michelle
This was a huge hit at Thanksgiving dinner! I loved it and will definitely make it again. It was delicious, being “cozy” and filling but also unique.
★★★★★
Kate
Thank you for sharing, Michelle!
Leah Goldman
This was absolutely delicious! I added about a tablespoon of minced fresh ginger to the garlic and threw it in to compliment the butternut squash flavors. LOVED it!
Mindy
Holy cow this is the best recipe I have made in a long time. I used butter for the sage instead of olive oil and it was amazing. I need to invest in a Dutch oven but I used a casserole dish for this and it turned out just fine! Thanks for the recipe!
★★★★★
Kate
You’re welcome, Mindy!
Betsy
What is your recommendation on reheating? I’m making Christmas dinner for a large crowd and would like to prepare this a day in advance, if possible. My concern is the risotto and squash becoming too mushy. Thanks so much. Every recipe of yours I have tried has been amazing :)
Kate
Hi! You can gently reheat in the microwave or stovetop.
Nicole
I have made this twice(once with butternut squash and once with pumpkin puree) and it is delicious and creamy just like the real thing, but much easier to prepare and with whole grain rice! Don’t skip the fried sage as it really makes the dish that much better.
★★★★★
Kate
That’s great to hear, Nicole! Thank you for your review.
Dawn Reneau
I made this tonight for Christmas Eve dinner. It had a delicious flavor profile, but I don’t think I would make risotto again in a dutch oven. We made two versions. A vegan version for my sister and the non-vegan version in the dutch oven. The vegan one was cooked traditionally on the stove top with near constant stirring and adding of broth. I think the difference is that in the dutch oven all of the starch stays in the rice whereas the stovetop method released the starch into a creamy sauce. If i was in a hurry I think I might just make something less labor intensive than a risotto, but the stovetop vegan risotto was the clear winner as far as the consistency and mouth feel of this dish.
Jenny
I have made this twice. The first time it took way longer than 60 minutes to cook the rice. I took it out and cooked longer on the stove. Closer to 2.5 hours. This time I left it in the oven longer, maybe an extra 15-20 min and it burned on the bottom….so the rice is “crunchy”. Can’t seem to get true timing down.
Anjali Kelling
Thank you for this brilliant recipe! I loved making it and my family enjoyed eating it! So simple to make and so delicious. Effortless, even
★★★★★
Kate
Wonderful to hear!
Haley
Oh my gosh. SO delicious, and so surprisingly easy!!! I’ve never made a risotto before but it turned out perfectly. I couldn’t find sage near me so I just added in a bit of thyme at the end – it was still good but I can tell the sage would take this to the next level! Definitely making this a staple.
★★★★★
Margaret
Good flavours but the cooking time is way off as mentioned by another person. I timed the risotto for 45 minutes and it was very dry and startied to burn at the bottom. The suggested cooking time is way too long and I think should be changed to max 45 minutes.
★★★