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    Home » Recipe

    Roasted Butternut Squash Risotto

    November 7, 2020 by Bailey Sissom 8 Comments

    Jump to Recipe·Print Recipe

    Fall inspired Roasted Butternut Squash Risotto is creamy, savory, and the ultimate plant-based comfort food in a bowl.

    Pin Roasted Butternut Squash Risotto for later!
    4 wooden bowls filled with butternut squash risotto.

    Nervous???? We. Can. Do. This.

    We can branch out. We can MOST DEFINITELY add squash to our pasta AND we will MOST CERTAINLY enjoy every last bite.

    Sauce that's loaded with flavor and made from pureed butternut squash and a splash of vegetable stock? There will be exactly ZERO regrets. Pinky promise.

    Let's make vegetable-loaded, sweet, creamy, spicy Butternut Squash Risotto.

    A large wooden bowl filled with butternut squash risotto and topped with parmesan cheese and sage.

    WHAT IS BUTTERNUT SQUASH RISOTTO?

    It sounds fancy, but in reality it's just basic risotto combined with butternut squash that has been roasted with sage infused olive oil and pureed with a splash of vegetable stock.

    HOW DO YOU MAKE BUTTERNUT SQUASH RISOTTO?

    FIRST: Roast Butternut Squash. Spread cubed butternut squash onto a baking sheet. In a small bowl, combine sage and olive oil. Pour infused olive oil over the squash and use hands to toss. Spread coated butternut squash into a single layer.

    A baking sheet filled with cubed butternut squash that has been roasted.

    SECOND: Make Risotto. Heat vegetable stock over medium heat in a small pot. To a large pot, simmer garlic and onions in olive oil. Once caramelized, add risotto and 1 cup of heated vegetable stock. Cook until liquid absorbs. Repeat process for 20 minutes, or until risotto is creamy and cooked through.

    A pot filled with cooked risotto.

    THIRD: Make Butternut Squash Sauce. Place roasted squash into a blender or food processor. Add vegetable stock until the butternut squash is just able to blend or puree freely. The sauce should be very thick.

    A blender filled with roasted butternut squash.

    FOURTH: Add purred sauce to the cooked risotto. Mix until fully combined.

    Risotto topped with butternut squash and sage puree.

    FIFTH: Add parmesan, salt, pepper and nutmeg. Mix until fully combined and serve immediately.

    Butternut Squash Risotto topped with parmesan cheese and nutmeg.

    Risotto takes a little time and patience. DON'T read that as "difficult to make." It's not. Basically you pour, simmer, stir, repeat until it's done. You CANNOT mess this up.

    FAQ'S About Roasted Butternut Squash Risotto:

    Can butternut squash risotto be made in advance?

    Yes. It tastes exactly the same when reheated using the following method. Remove roasted butternut squash risotto from refrigerator (where it should be stored in an air-tight container). Pour risotto into a medium size pan over medium heat and add ¼ cup of vegetable stock. Stir frequently until warmed through and excess moisture has evaporated. Add additional stock as needed.

    Can I make the butternut squash sauce in advance?

    Yes. The butternut squash puree can be prepared up to 3 days before you are ready to make the risotto. Store puree in a sealed mason jar or bag in the refrigerator.

    Can I use frozen butternut squash instead of fresh?

    You can. Frozen veggies get a bad wrap. To make sure you get that "roasted" texture, place sheet pan into the oven while it pre-heats so you add the frozen squash onto a very hot sheet pan. Allow squash to cook for about 5 minutes before tossing with the sage and olive oil.

    Can I add a protein to the Risotto?

    You can. I often add Italian chicken sausage to this recipe if I am serving it as a main meal instead of a side dish. A shredded rotisserie chicken would also be delicious!

    4 wooden bowls filled with butternut squash risotto. Each bowl is topped with a sprig of sage.
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    Roasted Butternut Squash Risotto

    ★★★★★ 5 from 1 reviews
    • Author: Bailey Sissom
    • Prep Time: 5 mins
    • Cook Time: 30 mins
    • Total Time: 1 hour 5 minutes
    • Yield: 6 1x
    • Category: Vegetarian
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Fall inspired Roasted Butternut Squash Risotto is creamy, savory, and the ultimate plant-based comfort food in a bowl.


    Ingredients

    Scale
    • 3 TBS olive oil, divided
    • ½ tsp. dried sage
    • 16 oz. butternut squash cut into 1 inch cubes (I purchase pre-chopped)
    • 4-5 cups of vegetable broth
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • 1 cup Arborio rice
    • ½ cup Parmesan cheese
    • 1 tsp. sea salt
    • ⅛ tsp. nutmeg
    • Freshly ground black pepper
    • 3 TBS fresh chopped sage

    Instructions

    FOR THE BUTTERNUT SQUASH PUREE:

    1. Heat oven to 425 degrees, and line a rimmed baking sheet with aluminum foil.
    2. In a small bowl combine 1 Tbs. olive oil and ½ tsp. dried sage. Whisk.
    3. Spread chopped squash into a single layer on prepared baking sheet. Drizzle with warm sage infused olive oil. Season with salt and pepper. Toss to coat. Bake for 25-30 minutes or until the squash is tender. 
    4. Place roasted squash and a splash of vegetable stock into a blender or food processor and pulse until texture is creamy. If the blender/food processor isn't able to puree the squash, add more vegetable stock. The idea is to use as small of an amount of stock as possible while still allowing the sauce to form. The result should be very thick, almost like a paste.

    FOR THE RISOTTO:

    1. In a small pot, heat the vegetable broth over low heat. Do not boil.
    2. In a large skillet, heat 2 Tbs of olive oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic, heat until fragrant, about 1 minute. Reduce heat to medium, and add rice and 1 cup of warm vegetable stock. Stir often. Cook until most of the liquid has been absorbed . Repeat with another cup of broth. Continue stirring in 1 cup of broth at a time until the rice is tender, and all the liquid has been absorbed, about 20 minutes.
    3. When all liquid has been absorbed into the rice stir in butternut squash puree, parmesan cheese, salt, nutmeg and freshly ground pepper.  Stir to combine. Top with fresh sage leaves (optional) and serve.

    Equipment

    KitchenAid K400 Blender

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    Cuisinart Stainless 7-Piece Cookware Set

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    Rubber Spatula

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    Sheet Pan

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    foil pop up sheets

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    Keywords: risotto, butternut squash

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    You can  find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.

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    About Bailey Sissom

    Bailey Sissom is a 3rd grade teacher turned stay-at-home mom and the creator of Simply Sissom, a blog for busy moms who value feeding their kids healthy meals and snacks, but struggle with finding the time to make it happen. On Simply Sissom, Bailey shares practical recipes, tips and tricks to help make preparing whole food meals happen consistently.

    Comments

    1. A Spoonful of Spain says

      October 21, 2015 at 10:37 am

      This looks delicious - love the combination of butternut squash and sage!

      Reply
      • Bailey Sissom says

        October 23, 2015 at 12:36 pm

        Thank you!! I had never tried the combo before, but am a fan now, it's delicious:)

        Reply
    2. Anna S says

      September 26, 2016 at 11:27 am

      I read through the recipe and don't see when I should add the butternut squash purée. When should it be added?

      Reply
      • Bailey Sissom says

        September 28, 2016 at 7:47 am

        Hi Anna. You add the butternut squash in step 8. Hope this helps!

        Reply
    3. Jill says

      December 24, 2016 at 12:34 pm

      The dish sounds amazing! You should probably label it non vegan unless you add another option to sub for the cheese. Also side note, please don't make the mistake of calling it vegetarian if you leave the parmesan cheese in there. If you do, please specify vegetarian safe cheese. Fun fact Parmesan cheese is not vegetarian. Can't wait to try it!! Thank you!

      Reply
      • Bailey Sissom says

        December 26, 2016 at 3:44 pm

        Hi Jill! Nope.. it's definitely not Vegan! Not sure why I labeled it as such. I have removed the tag. Thanks for bringing it to my attention! Interesting about the parmesan cheese:)

        Reply
        • Jill says

          January 09, 2017 at 1:45 pm

          No problem. My family loved this dish as well made with nutritional yeast in substitution for part cheese. Thank you so much for this amazing recipe!

          ★★★★★

          Reply
    4. Jill says

      January 09, 2017 at 1:46 pm

      **Parm cheese 🙂

      Reply

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    Hi, I'm Bailey! Boy Mom x3 and former teacher turned food blogger. On Simply Sissom you will find simple, tasty, fuss-free recipes that are perfect for busy families.

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