10 Butternut Squash Risotto Recipes for Fall Nights

Creamy Butternut Squash Risotto With Sage

Creamy Butternut Squash Risotto with Sage is a comforting and luxurious dish that highlights the sweet, nutty flavors of roasted butternut squash combined with arborio rice, which creates a rich, creamy texture. The addition of sage leaves adds an aromatic herbal note that elevates this risotto, making it a perfect choice for a cozy dinner or a festive gathering.

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and spread the diced butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until tender.
2. In a saucepan, heat vegetable broth and keep it warm over low heat.
3. In a separate large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, then stir in the minced garlic and cook for an additional minute.
4. Add the arborio rice to the skillet, stirring for 2-3 minutes until the rice is lightly toasted.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, continuing until the rice is creamy and al dente.
6. Stir in the roasted butternut squash, chopped sage, remaining butter, and Parmesan cheese, mixing well to combine. Adjust seasoning with salt and pepper to taste.
7. Serve warm, garnished with additional sage leaves and Parmesan if desired. Enjoy your delicious risotto!

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Lemon Zest Butternut Squash Risotto

Lemon Zest Butternut Squash Risotto is a vibrant and invigorating take on the classic Italian dish. The bright acidity of lemon zest complements the sweetness of butternut squash, creating a balanced and aromatic risotto that’s perfect for any occasion. This dish is creamy, flavorful, and is sure to impress your guests with its lovely presentation and delightful taste.

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and spread the diced butternut squash on a baking sheet with olive oil, salt, and pepper. Roast for about 25 minutes until tender.
2. In a saucepan, heat vegetable broth and keep it warm over low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, then add minced garlic and cook for an additional minute.
4. Stir in the arborio rice, toasting it for 2-3 minutes.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
6. Once the rice is cooked, mix in the roasted butternut squash, lemon zest, lemon juice, remaining butter, chopped parsley, and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve warm, garnished with additional parsley and Parmesan if desired. Enjoy your lemony butternut squash risotto!

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Parmesan and Thyme Butternut Squash Risotto

Parmesan and Thyme Butternut Squash Risotto is a comforting and savory adaptation of the traditional Italian dish, featuring the earthy flavors of fresh thyme and the rich, nutty taste of Parmesan cheese. This creamy risotto, paired with the sweetness of roasted butternut squash, creates a delightful harmony of flavors that is perfect for a cozy dinner or a sophisticated gathering with friends.

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until fork-tender.
2. In a saucepan, warm the vegetable broth over low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent, then add minced garlic and sauté for another minute.
4. Stir in the arborio rice and toast for 2-3 minutes.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the risotto is creamy and the rice is al dente.
6. Once the rice is cooked, mix in the roasted butternut squash, fresh thyme, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with extra thyme and Parmesan if desired. Enjoy your savory Parmesan and thyme butternut squash risotto!

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Butternut Squash and Spinach Risotto

Butternut Squash and Spinach Risotto is a vibrant and nutritious twist on the classic Italian dish. This creamy risotto combines the sweet, nutty flavor of roasted butternut squash with the fresh, earthy taste of spinach, making it a delightful and wholesome option for any meal. The addition of Parmesan cheese enhances its richness, while the spinach adds a pop of color and nutrients.

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until fork-tender.
2. Heat vegetable broth in a saucepan over low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent, then add minced garlic and sauté for another minute.
4. Stir in Arborio rice and toast for 2-3 minutes.
5. Gradually add warm broth, one ladle at a time, stirring frequently until risotto is creamy and rice is al dente.
6. Once rice is cooked, fold in the roasted butternut squash, chopped spinach, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm and enjoy your delicious butternut squash and spinach risotto!

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Maple Glazed Butternut Squash Risotto

Maple Glazed Butternut Squash Risotto is a sweet and savory variation of the traditional risotto that highlights the natural sweetness of butternut squash. This dish pairs creamy Arborio rice with caramelized cubes of squash and a touch of maple syrup, creating a delightful contrast in flavors. It’s a perfect comfort food for fall or whenever you crave something warm and cozy.

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes, then drizzle with maple syrup and return to the oven for an additional 5-10 minutes until caramelized.
2. Heat vegetable broth in a saucepan over low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Sauté the onion until translucent, then add minced garlic and sauté for another minute.
4. Stir in Arborio rice and toast for 2-3 minutes.
5. Gradually add warm broth, one ladle at a time, stirring frequently until the risotto is creamy and the rice is al dente.
6. Fold in the roasted butternut squash, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm and enjoy your delightful maple glazed butternut squash risotto!

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Mushroom and Butternut Squash Risotto

Mushroom and Butternut Squash Risotto is a rich and earthy variation of traditional risotto, combining the creamy texture of Arborio rice with the sweetness of roasted butternut squash and the umami flavor of mushrooms. This dish is perfect for those chilly evenings when you want a comforting and satisfying meal that’s both hearty and flavorful.

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet and roast for about 25 minutes until tender and caramelized.
2. Heat the vegetable broth in a saucepan over low heat and keep it warm.
3. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Sauté the onion until translucent, then add the garlic and mushrooms, cooking until the mushrooms are softened.
4. Stir in the Arborio rice and toast for 2-3 minutes.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
6. Fold in the roasted butternut squash and remaining butter. Season with salt and pepper to taste, then stir in the Parmesan cheese.
7. Serve warm and enjoy your delicious mushroom and butternut squash risotto!

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Butternut Squash Risotto With Cranberries and Pecans

Butternut Squash Risotto with Cranberries and Pecans is a delightful twist on the classic Italian dish, adding a touch of sweetness and texture to the creamy risotto. The combination of roasted butternut squash, tart cranberries, and crunchy pecans creates a flavorful and visually appealing meal that is perfect for fall or winter gatherings. This dish is not only satisfying but also provides a wonderful balance of flavors that will impress your family and friends.

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, and roast for about 25 minutes until tender and caramelized.
2. Heat the vegetable broth in a saucepan over low heat and keep it warm.
3. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant.
4. Stir in the Arborio rice and toast for 2-3 minutes.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
6. Fold in the roasted butternut squash, dried cranberries, chopped pecans, and the remaining butter. Season with salt and pepper to taste, then stir in the Parmesan cheese.
7. Serve warm and enjoy your delicious butternut squash risotto with cranberries and pecans!

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Spicy Butternut Squash Risotto With Chili Flakes

Spicy Butternut Squash Risotto with Chili Flakes is an exciting variation of the traditional risotto, bringing a warm, comforting dish with a fiery kick. The creamy texture of the Arborio rice combined with the sweetness of roasted butternut squash, along with the heat from chili flakes, creates a rich and flavorful experience that is sure to tantalize your taste buds.

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, and roast for about 25 minutes until tender and caramelized.
2. In a saucepan, heat the vegetable broth over low heat to keep it warm.
3. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Sauté the onion until translucent, then add the garlic and cook until aromatic.
4. Stir in the Arborio rice and toast for 2-3 minutes. Sprinkle in the chili flakes according to your spice preference.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
6. Fold in the roasted butternut squash, remaining butter, and season with salt and pepper to taste. Stir in the Parmesan cheese before serving.
7. Enjoy your spicy butternut squash risotto!

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Coconut Milk Butternut Squash Risotto

Coconut Milk Butternut Squash Risotto is a creamy and flavorful dish that combines the sweet, earthy taste of butternut squash with the rich creaminess of coconut milk. This unique variation of traditional risotto is not only comforting but also brings a hint of tropical flair to your dining experience.

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, and roast for about 25 minutes until tender.
2. In a saucepan, heat the vegetable broth to a simmer.
3. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant.
4. Stir in the Arborio rice and toast for 2-3 minutes.
5. Gradually add in the warm vegetable broth, stirring frequently until the rice absorbs the liquid and becomes creamy.
6. Pour in the coconut milk and continue cooking until the rice is tender and creamy. Fold in the roasted butternut squash, remaining butter, and mix in lime juice, cilantro, salt, and pepper.
7. Serve warm and enjoy your Coconut Milk Butternut Squash Risotto!

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Butternut Squash Risotto With Goat Cheese and Chives

Butternut Squash Risotto With Goat Cheese and Chives is a delightful twist on traditional risotto that combines the creamy texture of Arborio rice with the sweet and nutty flavor of butternut squash. The addition of tangy goat cheese and fresh chives elevates the dish, making it perfect for a comforting dinner or an elegant special occasion.

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for about 25 minutes until tender.
2. In a saucepan, heat the vegetable broth and keep it warm over low heat.
3. In a large skillet, heat olive oil and butter over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
4. Stir in the Arborio rice and toast for 2-3 minutes.
5. Gradually add in the warm vegetable broth, stirring frequently until the rice absorbs the liquid and becomes creamy.
6. Fold in the roasted butternut squash, crumbled goat cheese, chives, salt, and pepper. Mix until well combined.
7. Serve warm, garnished with extra chives and grated Parmesan, if desired. Enjoy your Butternut Squash Risotto With Goat Cheese and Chives!