Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto

You probably notice that I put quite a few risotto recipes up on the blog, and that’s because it’s one of my favorite comfort foods. Many people are intimidated by it, but it’s actually really easy, if a bit time consuming. This roasted butternut squash risotto is a great variation for Autumn and something I’m sure you’ll find delicious!

More seasonal than my Langoustine risotto, and less technical than my lemon asparagus risotto this roasted butternut squash risotto only needs one pan and the use of your oven. If you’ve been worried about breaking down your own butternut squash, then not to worry, it’s really quite simple. In fact, like all my risotto recipes, this butternut squash risotto follows my ‘perfect risotto method‘ with only a few changes due to vegetable variation!

To prepare your butternut squash just cut it in half lengthways with a large knife, then use a vegetable peeler to peel the skin off. The skin is a bit tough, but pretty thin so any veggie peeler will make quick work. Then, use a spoon to scoop out the ‘guts’ and dice the squash into bite size pieces.

Place all the cubes in a large bowl with a healthy amount of Extra Virgin Olive Oil and a couple tablespoons of Italian Seasoning (to make an easy at home version just combine equal parts Oregano, Basil, Rosemary, and a 1/2 part garlic powder). Sprinkle over some salt and give everything a good mix.

Line a baking tray with parchment paper, or use a silicone mat, and spread the squash in an even layer. This is actually the same way to make the squash for my Bacon and Roasted Butternut Squash Pasta. Bake in the oven at 175 for 25 minutes.

An Easy Risotto With Lillet Blanc?

With most risotto recipes you’ll be called to use white wine. I prefer to use Lillet Blanc, a French fortified wine. Just toast a cup of rice on a dry pan on medium high heat, then add a quarter cup of Lillet Blanc (you can of course make this recipe with just white wine).

Once the wine has cooked off a bit add a tablespoon of olive oil and stir the pan to coat. Lower the heat to medium and then start adding your stock a quarter cup at a time while constantly stirring. I use chicken stock for this, but you can use mushroom stock if you want to make the recipe vegetarian. Remember, always keep stirring the pan and add more stock when it runs low.

Once you finish the stock (I use 6 cups over 20 minutes!) add in a few pats of butter and turn off the heat. Stir the pan to let the butter melt into the risotto.

Adding cheese to the risotto

Next I add some freshly grated Gran Padano cheese and stir that in. I’d say about a quarter cup grated. Stir that in and then cover the pan and set aside for 10 minutes. This is important so that the rice can finish absorbing any extra liquid. While risotto should be liquidy and creamy, I’m not a fan of soupy risotto. Let your rice rest.

Roasted Butternut Squash + Risotto

By now your roasted butternut squash should be finished and sitting outside the oven. Take the squash pieces and add them to the risotto. Carefully fold them in. They will be super soft and tender so if you try to mix violently they will fall apart, be gentle.

Roasted Butternut Squash Risotto

This easy recipe is perfect for Autumn. This roasted butternut squash is creamy and delicious, and takes less than 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Main Course, Main Dish
Cuisine European, Italian
Servings 4 people
Calories 532 kcal


  • Baking Tray
  • Pan
  • Parchment Paper
  • Bowl
  • Wooden Spoon


  • 1 cup Rice Arborio
  • 1/4 cup Lillet Blanc or regular white wine
  • 1/2 Butternut Squash peeled and cubed
  • 2 tbsp Italian Seasoning
  • 2 tbsp Olive Oil plus 1 tbsp for the rice
  • 6 cups Chicken Stock or mushroom stock to keep this vegetarian
  • 2 tbsp Butter
  • 50 grams Gran Padano grated. Can sub Parmesan if you want.
  • Salt to taste
  • Black Pepper to taste


  • In a bowl mix together the butternut squash cubes with the olive oil and Italian seasoning. Lay on a parchment or silicone lined baking sheet and place in the oven at 175 Celsius (350F) on convection for 25 minutes.
  • In a pan on medium high heat add the rice and toast. Just agitate the pan for a minute. Then add in the Lillet Blanc.
  • When the wine cooks off add another tbsp of olive oil and mix everything up. Turn the heat down to medium and slowly add the chicken stock 1/4 cup at a time. Stir the pan constantly and add more chicken stock when it gets low. If the squash is done during this time just remove it from the oven and set aside.
  • Once all the stock is used up add the butter and turn off the heat. Stir the butter in until it's fully melted. Add in the cheese and stir that in as well. Place a lid on the pan and set aside to rest for 10 minutes.
  • After 10 minutes add in the butternut squash cubes and CAREFULLY fold them in. They will be super tender so be gentle with them. Plate, serve, and enjoy!
Keyword Butternut Squash, Rice, Risotto, Vegetarian
Follow me on Pinterest!

This post may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top