Roasted Butternut Squash Risotto

If Roasted Butternut Squash Risotto sounds like something you’d order at a fancy restaurant and then quietly Google how to pronounce… good news: you can absolutely make it at home—no linen napkins required.

This is the kind of dinner that feels like a warm hug after a long day. It’s creamy, comforting, and just “special” enough to impress your family (or your picky eater who swears they “don’t like squash” until they’re suddenly on their second bowl). And if your day has been chaotic—work emails, laundry mountains, kids asking for snacks while holding snacks—this recipe is your gentle reminder that you deserve something cozy too.

Let’s make magic with Roasted Butternut Squash Risotto—the kind that makes your kitchen smell like fall moved in and decided to stay.

Why You’ll Love This Roasted Butternut Squash Risotto

• It tastes fancy but isn’t fussy. You’ll do a few simple steps, and suddenly you’re a person who “makes risotto.”
• It’s creamy without needing heavy cream. Arborio rice does that dreamy, silky thing all on its own.
• Roasting the squash = BIG flavor. It brings out the natural sweetness and adds a gorgeous golden color.
• Great for busy nights… or a cozy date-in. It’s impressive, but still doable on a Tuesday when your energy is at “one sock left in the dryer.”

Ingredients You’ll Need

Gathering the right ingredients is key to a delicious Roasted Butternut Squash Risotto.

• Butternut squash: Sweet, nutty, and the star of the show. It makes the risotto naturally creamy and beautifully orange.
• Olive oil: Helps roast the squash and sauté the onion. Also makes everything taste like you know what you’re doing.
• Onion: Finely chopped onion adds that savory base risotto loves.
• Garlic: Minced garlic = instant “this is going to be good” smell.
• Arborio rice: The must-have rice for risotto. It releases starch as it cooks, giving you that signature creaminess.
• Vegetable broth: The flavor builder. Warm broth helps the rice cook evenly and keeps things silky.
• White wine: Adds a little zing and balances the sweetness of the squash. (If you don’t cook with wine, I’ll share an easy swap below.)
• Parmesan cheese: Salty, nutty, and melts into the risotto like a dream. For vegan, you can skip it or use a plant-based alternative.
• Salt and pepper: Simple, but don’t skip—this is how flavors wake up.
• Fresh sage leaves: A lovely garnish with earthy aroma. Makes it feel restaurant-level with almost no effort.

Psst… For exact measurements, check the bottom of your post for the printable list—future-you will be so grateful.

How to Make Roasted Butternut Squash Risotto

This recipe has two main parts: roast the squash (hands-off time!) and stir the risotto (cozy, calming, and oddly satisfying). Put on a playlist or a show you’ve already seen, and let’s go.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This matters because roasting at the right temp helps the squash caramelize instead of steaming. We want golden edges, not sad cubes.

Step 2: Roast the Butternut Squash

Toss your diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet in a single layer.

Roast for 25–30 minutes, until it’s tender and slightly caramelized. Keep an eye on it toward the end—your goal is fork-tender with a little browning. That caramelization is pure flavor.

Aneta tip: If you “accidentally” eat a few pieces straight off the pan, I won’t tell. I do it every time. It’s basically quality control.

Step 3: Sauté the Onion and Garlic

While the squash roasts, heat a drizzle of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook 1 minute more.

This is the moment your kitchen starts smelling like something wonderful is happening—and it is.

Step 4: Toast the Arborio Rice

Add the Arborio rice to the pan and stir for 1–2 minutes.

Toasting the rice is small but mighty. It deepens the flavor and helps the rice absorb liquid gradually (which is the secret to creamy risotto without cream).

You’ll know it’s ready when the grains look a little translucent around the edges—like they’ve put on a tiny clear raincoat.

Step 5: Add White Wine

Pour in the white wine and let it simmer until it’s mostly evaporated.

This step adds brightness and balance—especially important with sweet squash. It also makes the whole dish taste more “grown-up,” which is helpful if you’re serving this to guests and want them to think you spend your free time doing things like reading cookbooks and not folding laundry at midnight.

Step 6: Gradually Add Vegetable Broth

Now the signature risotto move: add warm vegetable broth one ladle at a time, stirring often.

• Add a ladle.
• Stir.
• Wait until most of the liquid is absorbed.
• Repeat.

This is how you coax the starch out of the Arborio rice and get that creamy texture.

Real talk: You don’t need to stir like you’re training for the Olympics. Just stay nearby, stir frequently, and treat it like a cozy kitchen moment—not a punishment.

Keep going until the rice is creamy and al dente (tender but with a slight bite).

Step 7: Combine Roasted Squash and Cheese

Gently fold in the roasted butternut squash and grated Parmesan cheese. Stir until melty and combined.

Season with salt and pepper to taste. Top with fresh sage leaves for that final little “wow.”

And that’s it—you just made Roasted Butternut Squash Risotto like a champ.

Cozy Tips for Risotto Success

Because risotto is easy… but it has feelings.

• Warm your broth. Cold broth slows cooking and can make the texture less creamy. Even gently warm is great.
• Don’t rush the ladles. Let the liquid absorb before adding more. This is where the magic happens.
• Roast the squash until it has color. Pale squash tastes fine. Golden squash tastes unforgettable.
• If it looks a little loose, you’re doing it right. Risotto thickens as it sits. If it’s super stiff in the pot, it can turn gluey on the plate.
• Sauce looks a bit lumpy? It’s not lumpy—it’s “rustic.” (That’s what we call it when dinner has personality.)

A Little Story From My Kitchen

This Roasted Butternut Squash Risotto became my go-to on chilly evenings when I wanted something comforting but not heavy. The first time I made it, I expected the squash to be “just okay” in risotto.

Instead, it melted into the rice and turned everything creamy and golden—like autumn decided to move into the saucepan. My family went quiet at the table (which, if you have kids, you know is the highest compliment). Then someone asked, “Can we have this again tomorrow?”

That’s how you know a recipe is a keeper.

FAQs About Roasted Butternut Squash Risotto

Your Next Cozy Bowl Awaits

If your day needs a soft landing, Roasted Butternut Squash Risotto is it. It’s creamy, comforting, and just fancy enough to make you feel like you’ve got your life together—even if there’s a random LEGO under your foot right now.

Make it once, and I promise it’ll sneak into your regular rotation. And when you do, let your kitchen smell like roasted squash and cozy intentions… because that’s the kind of magic we love around here at Chicken Magic Recipes.

Keep the Cozy Going

If this Roasted Butternut Squash Risotto just made your night feel a little warmer (and your kitchen smell amazing), don’t stop here—these cozy, comfort-food favorites are perfect for the same “blanket-and-a-bowl” mood:

• Creamy Butternut Squash Pasta for extra cozy vibes — When you want that same sweet-squash comfort, but in twirly pasta form.
• Crispy honey roasted butternut with cranberries for a sweet-savory side — Golden, caramelized, and totally snackable… “just one more bite” is basically guaranteed.
• Brussels sprouts and butternut squash pasta for an easy fall dinner — A weeknight win that tastes like you tried way harder than you did.
• Butternut squash lasagna soup for a big cozy hug in a bowl — All the comfort of lasagna, none of the layering drama.

If you make this recipe (or any of these!), scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and sweet comments help other home cooks find their next favorite dinner, and they truly make my day. Happy cooking!

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