This Baked Butternut Squash Risotto is the answer. This recipe takes the traditional stovetop risotto and gives it a hands-off twist by baking it in the oven. The result is a rich and flavorful dish that’s perfect for any dinner occasion. The sweetness of roasted butternut squash paired with the creamy arborio rice and sharp Parmesan cheese is a match made in culinary heaven.

Why You’ll Love This Baked Butternut Squash Risotto

You’ll love this recipe because it’s:

• Easy to Make: Baking the risotto takes away the need for constant stirring, making it a perfect dish for busy nights.
• Flavorful: Roasted butternut squash adds a wonderful sweetness and depth of flavor to the creamy risotto.
• Comforting: This warm, hearty dish is the ultimate comfort food, perfect for fall and winter evenings.
• Impressive: Despite being simple to make, it looks and tastes like a gourmet dish, making it perfect for entertaining guests.

Ingredients For Baked Butternut Squash Risotto

Here’s what you’ll need to make this delightful risotto:

• 4 – 5 cups cubed butternut squash
• 3 – 4 tablespoons olive oil, divided
• Coarse salt and fresh black pepper
• 1/3 cup yellow onion, chopped
• 4 cloves garlic, minced
• 3/4 cup arborio rice
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/2 cup fresh grated Parmesan cheese
• Fresh chopped parsley for garnish

How to Make This Baked Butternut Squash Risotto Recipe

Preheat the Oven

Start by preheating your oven to 350 degrees F. Grease a roasting pan or a medium baking sheet with a bit of olive oil to prevent the butternut squash from sticking.

Roast the Butternut Squash

Toss the cubed butternut squash with 2 tablespoons of olive oil and season generously with coarse salt and fresh black pepper. Spread the squash out on the prepared baking sheet and roast until tender, about 1 hour. Roasting the squash enhances its natural sweetness and adds depth to the risotto.

Sauté the Onion and Garlic

Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and season with a pinch of salt and pepper. Sauté until the onion is tender and translucent, about 5 minutes.

Toast the Arborio Rice

If the skillet is dry, add a touch more olive oil along with the arborio rice. Toast the rice for 2 to 3 minutes, stirring often. This helps to enhance the nutty flavor of the rice and sets the stage for a creamy risotto.

Combine and Bake

Transfer the rice and onion mixture to a deep-sided, large casserole dish with a lid. Stir in the chicken or vegetable broth and heavy cream until well combined. Cover with the lid and bake in the preheated oven for 40 to 45 minutes, or until the rice is tender. If there’s still some liquid left, don’t worry—it will thicken as it stands.

Finish the Risotto

Once the rice is tender, stir in the butter and fresh grated Parmesan cheese until melted and creamy. Then, gently fold in the roasted butternut squash. The butternut squash adds a wonderful sweetness and texture to the risotto. Garnish with fresh chopped parsley and serve hot.

Baked Butternut Squash Risotto

Variations

There are several ways you can customize this recipe to suit your taste:

• Vegan: Use vegetable broth and replace the heavy cream with coconut cream or a non-dairy alternative. Skip the Parmesan or use a vegan cheese substitute.
• Add Protein: Stir in cooked chicken, shrimp, or crispy bacon for added protein.
• Different Vegetables: Swap the butternut squash with other roasted vegetables like sweet potatoes, carrots, or mushrooms.

Equipment

To make this risotto, you’ll need the following equipment:

• Roasting pan or medium baking sheet
• Large skillet
• Deep-sided large casserole dish with a lid
• Wooden spoon for stirring

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream to restore its creamy texture.

What to Serve with Baked Butternut Squash Risotto

This risotto pairs wonderfully with:

• Green Salad: A fresh, crisp salad with a light vinaigrette balances the richness of the risotto.
• Grilled Chicken or Fish: Simple grilled proteins make a perfect main course to complement the risotto.
• Garlic Bread: Serve with a side of garlic bread for a complete, satisfying meal.

Tips

Here are some tips to help you make the best Baked Butternut Squash Risotto:

• Cut Evenly: Cut the butternut squash into uniform cubes to ensure even roasting.
• Use Warm Broth: Warm the broth before adding it to the rice to maintain a consistent cooking temperature and ensure the risotto cooks evenly.
• Stirring: While baking, give the risotto a stir halfway through to ensure even cooking and prevent the rice from sticking to the bottom.

FAQ

Can I use a different type of rice?

Arborio rice is the best choice for risotto due to its high starch content, which gives the dish its creamy texture. Other short-grain rices like Carnaroli or Vialone Nano can also work.

Can I make this risotto ahead of time?

Yes, you can make the risotto ahead of time and reheat it. Add a splash of broth or cream when reheating to restore its creamy texture.

What can I use instead of heavy cream?

For a lighter version, you can use half-and-half or milk. For a non-dairy option, use coconut cream or a plant-based milk alternative.

Yield: 8 servings as a side dish

BAKED BUTTERNUT SQUASH RISOTTO

Print

Luxurious baked risotto with cubes of roasted butternut squash and Parmesan cheese.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 - 5 cups cubed butternut squash
• 3 - 4 tablespoons olive oil, divided
• coarse salt and fresh black pepper
• 1/3 cup yellow onion, chopped
• 4 cloves garlic, minced
• 3/4 cups arborio rice
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/2 cup fresh grated parmesan cheese
• fresh chopped parsley for garnish

Instructions

1. Preheat oven to 350 degrees F. Grease a roasting pan or medium baking sheet.
2. Toss the squash with 2 tablespoons oil and season well with salt and pepper. Spread out on baking sheet and roast until tender about 1 hour.
3. Meanwhile in a large skillet heat the remaining tablespoon of oil and saute the onion and garlic seasoned with salt and pepper until tender.
4. If pan is dry add a touch more olive oil along with the rice. Toast the rice 2 - 3 minutes, stirring often. Add the rice and onion mixture to deep-sided, large casserole dish with a lid. Stir in the chicken broth and heavy cream.
5. Bake with the lid on about 40 - 45 minutes or until rice is tender. If there is still liquid left that is ok it will thicken as it stands.
6. Stir the butter and Parmesan into the rice then stir in the cooked squash. Garnish with parsley and serve.

Notes

Approximate Nutrition Information

Per serving:

• Calories: 320
• Fat: 18g
• Carbohydrates: 35g
• Protein: 6g

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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