Creamy Butternut Squash Risotto Recipe for Cozy Nights

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There’s something about a creamy bowl of butternut squash risotto that feels like coming home after a long day warm, rich, and quietly reassuring. The kind of dish that makes you exhale, slow down, and maybe even pour yourself a glass of wine.

Imagine tender Arborio rice, slowly absorbing the flavors of roasted butternut squash, fresh sage, and golden onions, all melding into one silky, satisfying spoonful. Whether you’re cooking for friends, a date night in, or simply seeking a little comfort after a busy week, this dish is your fall-season hero.

Ingredients for Butternut Squash Risotto

You’ll need just a handful of simple, flavorful ingredients:

• 1 cup Arborio rice
• 2 cups diced butternut squash (about ½ medium squash)
• 4 cups vegetable broth (keep warm)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp extra virgin olive oil (or butter for richer flavor)
• 6 fresh sage leaves, finely chopped
• Salt and black pepper to taste

Optional toppings: Crispy sage leaves, toasted pine nuts, or a drizzle of truffle oil.

How to Make Butternut Squash Risotto (Step-by-Step)

1. Roast the Butternut Squash

Preheat oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.

2. Warm the Broth

In a saucepan, keep your vegetable broth warm over low heat — this helps the rice cook evenly and stay creamy.

3. Sauté Aromatics

In a large skillet or deep pan, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in garlic and cook for another minute until fragrant.

4. Toast the Rice

Add the Arborio rice to the pan and stir constantly for 2 minutes, letting each grain glisten and absorb the flavors.

5. Add the Broth Gradually

Pour in one ladle of warm broth at a time, stirring gently until it’s absorbed before adding more. Continue this process for 18–20 minutes. The rice should be tender but still slightly firm (al dente) and enveloped in a creamy sauce.

6. Fold in the Roasted Squash

Once the rice is just right, fold in the roasted butternut squash, grated Parmesan, and chopped sage. Taste and adjust seasoning with salt and pepper.

7. Serve and Garnish

Spoon the risotto into warm bowls. Finish with a drizzle of olive oil, extra Parmesan, and — if you’re feeling fancy — a few crispy sage leaves.

Tips & Tricks for the Perfect Risotto

• Always use warm broth; cold liquid can shock the rice and ruin the texture.
• Stir regularly, but don’t overdo it — risotto needs movement, not a workout.
• Taste often near the end; risotto waits for no one once it’s perfectly creamy.
• If you want a richer result, finish with a tablespoon of butter before serving.

Substitutions & Variations

• Vegan version: Swap Parmesan for nutritional yeast or vegan cheese, and use olive oil instead of butter.
• Gluten-free: This recipe is naturally gluten-free — just confirm your broth has no additives.
• Low-sodium: Use homemade unsalted broth and season lightly at the end.
• Flavor twist: Try roasted pumpkin or sweet potato instead of squash, or thyme instead of sage for a slightly floral note.

Serving Suggestions

Pair this cozy risotto with:

• A crisp green salad with lemon vinaigrette
• Grilled chicken or salmon for protein
• A glass of Chardonnay or Pinot Grigio
• A slice of crusty sourdough to soak up every last bit of creaminess

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over low heat with a splash of broth or water to bring back that creamy texture.
• Freeze: You can freeze risotto, but the texture becomes softer. It’s best enjoyed fresh or within a few days.

FAQs About Butternut Squash Risotto

Can I make risotto ahead of time?

Yes, but only partially. Cook until the rice is almost done (slightly firm), then cool and refrigerate. When ready to serve, finish cooking with hot broth and cheese.

What rice works best for risotto?

Arborio is classic, but Carnaroli or Vialone Nano also work beautifully for a silkier finish.

Can I use pre-cut squash?

Absolutely! It saves time — just ensure pieces are uniform for even roasting.

How do I keep it creamy when reheating?

Add a splash of warm broth and stir over low heat until smooth again.

Nutrition Information (Per Serving)

There’s something quietly magical about a dish that asks you to slow down. This creamy butternut squash risotto is more than dinner it’s an act of comfort. Each bite feels like warmth finding its way back into your evening, one stir at a time. Whether you’re making it for a dinner party or a self-care night in, you’ll find yourself reaching for this recipe every time autumn rolls around.

So go ahead, pour that glass of wine, light a candle, and let your kitchen smell like cozy.

Creamy Butternut Squash Risotto Recipe – Comforting Fall Dinner

Make the perfect creamy butternut squash risotto with roasted squash, sage, and parmesan. A cozy, comforting recipe ideal for fall dinners.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 410 kcal

Ingredients

  

• 1 cup Arborio rice
• 2 cups diced butternut squash (about ½ medium squash)
• 4 cups vegetable broth (keep warm)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp extra virgin olive oil (or butter for richer flavor)
• 6 fresh sage leaves, finely chopped
• Salt and black pepper to taste

Instructions

 

• Roast the Butternut Squash

  Preheat oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.
• Warm the Broth

  In a saucepan, keep your vegetable broth warm over low heat — this helps the rice cook evenly and stay creamy.
• Sauté Aromatics

  In a large skillet or deep pan, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in garlic and cook for another minute until fragrant.
• Toast the Rice

  Add the Arborio rice to the pan and stir constantly for 2 minutes, letting each grain glisten and absorb the flavors.
• Add the Broth Gradually

  Pour in one ladle of warm broth at a time, stirring gently until it’s absorbed before adding more. Continue this process for 18–20 minutes. The rice should be tender but still slightly firm (al dente) and enveloped in a creamy sauce.
• Fold in the Roasted Squash

  Once the rice is just right, fold in the roasted butternut squash, grated Parmesan, and chopped sage. Taste and adjust seasoning with salt and pepper.
• Serve and Garnish

  Spoon the risotto into warm bowls. Finish with a drizzle of olive oil, extra Parmesan, and — if you’re feeling fancy — a few crispy sage leaves.

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