If you're looking for comfort food with a gourmet twist, this roasted butternut squash risotto is a must-try. The rich, creamy risotto perfectly complements the sweet, caramelized butternut squash. The finishing touch of crispy fried sage adds a pop of flavor that takes this dish to the next level.
This recipe uses some ingredients that may not be commonly found in your pantry. One of these is arborio rice, a short-grain rice known for its high starch content, which gives this risotto its creamy texture. Another is butternut squash, a winter vegetable with a sweet, nutty taste that is available at most supermarkets during the fall and winter seasons. And finally, fresh sage leaves, which are used for garnish, might be in the fresh produce or herbs section.
Roasted Butternut Squash Risotto Ingredients
Olive oil: This is used for sautéing the onions and garlic, roasting the squash, and frying the sage leaves.
Yellow onion: Adds a sweet, caramelized flavor to the risotto.
Garlic cloves: Provides a robust, aromatic base for the risotto.
Vegetable broth: Forms the liquid component of the risotto.
Arborio rice: Its high starch content makes the risotto creamy and flavorful.
Butternut squash: When roasted, it adds a sweet, nutty flavor to the dish.
Parmesan cheese: Gives the risotto a rich, salty bite.
Dry white wine: Deglazes the pan and imparts complex flavors.
Unsalted butter: Adds a velvety finish to the risotto.
Salt and black pepper: Season the risotto to enhance its natural flavors.
Red pepper flakes: Adds a spicy kick to the risotto.
Sage leaves: Fried till crispy, they add a delightful crunch and flavor.
One reader, Jeniece Valladares says:
This roasted butternut squash risotto recipe is a game-changer! The flavors are rich and comforting, and the roasted butternut squash adds a delightful sweetness. The creamy texture is simply divine. It's a perfect dish for a cozy night in or a special dinner with loved ones. Highly recommended!
Essential Techniques for Making Roasted Butternut Squash Risotto
How to roast butternut squash: Toss cubed butternut with olive oil, salt, and pepper, then roast in the oven at 375°F until fork-tender and caramelized, tossing halfway through.
How to make fried sage leaves: Heat olive oil in a skillet, add sage leaves, and cook until crispy and darker green. Remove from the skillet and sprinkle with salt before setting aside.
How to cook risotto in the oven: Combine rice and broth in a covered pot, then bake in the oven at 375°F until the rice is tender and cooked through, stirring in additional ingredients to create a creamy texture.
How To Make Roasted Butternut Squash Risotto
For a more belly-filling dinner, try our flavorful risotto recipe! It comes with a serving of butternut squash, and it’s all easily baked in the oven.
Serves:
Ingredients
For Butternut Squash Risotto:
- 3tbspolive oildivided
- 1small yellow onionchopped
- 2garlic clovespressed or minced
- 4cupsvegetable brothdivided
- 1cupwater
- 1½cupsbrown arborio riceor short-grain brown rice
- 2lbsmall butternut squashpeeled and sliced into ½ cubes
- 1cupParmesan cheesefreshly grated, about 2 ½ ounces
- ½cupdry white wineoptional
- 3tbspunsalted butterdiced
- 1tspsaltmore to taste
- black pepperfreshly ground, to taste
- pinchred pepper flakesto taste
For Fried Sage Leaves:
- 1tbspextra-virgin olive oil
- 20 fresh sage leaveschopped, about ¼ cup chopped fresh sage
Instructions
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Place the oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees F.
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Line a large, rimmed baking sheet with parchment paper for the butternut squash.
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Reserve 1 cup broth from the container and set it aside.
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Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering.
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Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, for 5 minutes.
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Add the minced garlic and cook until the garlic is fragrant for 1 to 2 minutes.
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Add 3 cups of broth and 1 cup of water, cover, then bring to a boil over medium-high heat.
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Remove from heat and stir in the rice.
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Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes.
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After placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on the lined baking sheet.
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Sprinkle with salt and some freshly ground black pepper, then arrange the butternut in a single layer on the pan.
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Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway.
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Allow to roast for 55 to 60 minutes, checking for doneness around 40 minutes.
Fried Sage Leaves:
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Heat 1 tablespoon olive oil in a medium skillet over medium heat.
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Once the oil is shimmering, add the sage and toss to coat.
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Let the sage turn a darker green and crispy before transferring it to a plate covered with a paper towel.
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Sprinkle the fried sage lightly with salt, then set it aside.
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Carefully remove the Dutch oven from the oven.
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Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter.
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Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
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Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
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Stir in the roasted butternut.
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Divide the risotto into bowls and top each with a sprinkle of fried sage.
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Serve, and enjoy!
Nutrition
- Calories: 836.56kcal
- Fat: 32.55g
- Saturated Fat: 13.68g
- Trans Fat: 0.35g
- Monounsaturated Fat: 15.07g
- Polyunsaturated Fat: 2.18g
- Carbohydrates: 78.18g
- Fiber: 7.43g
- Sugar: 8.46g
- Protein: 19.80g
- Cholesterol: 48.18mg
- Sodium: 1155.59mg
- Calcium: 620.33mg
- Potassium: 1128.86mg
- Iron: 5.38mg
- Vitamin A: 1367.90µg
- Vitamin C: 50.34mg
Pro Tip for Perfecting Butternut Squash Risotto
When roasting the butternut squash, it's important to cut the pieces into uniform sizes. This ensures that they all cook at the same rate, preventing some pieces from being undercooked while others are overcooked. Additionally, spreading them out in a single layer on the baking sheet allows for even heat distribution and better caramelization. Remember to toss the squash halfway through the roasting process for even browning.
Time-Saving Tips for Making Butternut Squash Risotto
Prep ahead: Chop the butternut squash and store it in an airtight container in the fridge. You can also measure out the rice and other ingredients in advance to streamline the cooking process.
Use pre-cut squash: Save time by purchasing pre-cut butternut squash from the grocery store. This eliminates the need for peeling and dicing the squash, making the preparation quicker and more convenient.
Multi-task: While the risotto is baking in the oven, use that time to prepare the fried sage leaves and clean up the kitchen. This way, you can maximize efficiency and have everything ready to serve at the same time.
Invest in a good peeler: A high-quality vegetable peeler can make the task of peeling the butternut squash much faster and easier, saving you valuable time in the kitchen.
Organize your workspace: Before you start cooking, make sure all your ingredients and cooking utensils are easily accessible. This will help you work more efficiently and prevent any last-minute scrambling for items.
Substitute Ingredients For Roasted Butternut Squash Risotto Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point to olive oil and a mild flavor, making it a suitable replacement for sautéing and roasting the butternut squash.
brown arborio rice - Substitute with short-grain brown rice: Short-grain brown rice has a similar creamy texture when cooked, making it a good substitute for arborio rice in risotto recipes.
butternut squash - Substitute with acorn squash: Acorn squash has a slightly nutty and sweet flavor similar to butternut squash, making it a good alternative for roasting in the risotto.
parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor to parmesan, making it a suitable substitute for adding depth of flavor to the risotto.
dry white wine - Substitute with vegetable broth: Vegetable broth can be used as a non-alcoholic substitute for white wine to deglaze the pan and add depth of flavor to the risotto.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a rich and creamy texture similar to butter, making it a suitable substitute for adding richness to the risotto.
fresh sage leaves - Substitute with fresh thyme leaves: Fresh thyme leaves can provide a similar earthy and aromatic flavor to the dish, complementing the butternut squash risotto.
How to Beautifully Present Roasted Butternut Squash Risotto
Elevate the risotto: Carefully spoon the creamy butternut squash risotto into shallow, wide bowls, ensuring a smooth and even distribution across the surface.
Garnish with fried sage: Artfully place the crispy fried sage leaves on top of the risotto, creating a visually appealing and aromatic accent to the dish.
Create a symmetrical design: Arrange the roasted butternut squash cubes in a symmetrical pattern on top of the risotto, ensuring an elegant and balanced presentation.
Sprinkle with parmesan: Grate a generous amount of parmesan cheese over the risotto, allowing it to delicately melt and enhance the flavors of the dish.
Drizzle with olive oil: Finish the dish with a drizzle of high-quality extra-virgin olive oil, adding a luxurious sheen and depth of flavor to the butternut squash risotto.
Add a dash of black pepper: Sprinkle a pinch of freshly ground black pepper over the risotto, providing a subtle hint of heat and a visually striking contrast.
Serve with a flourish: Present the butternut squash risotto with confidence and finesse, ensuring that each element of the dish is showcased with precision and artistry.
Essential Kitchen Tools for Making Butternut Squash Risotto
- Oven: You will need an oven to roast the butternut squash for the risotto.
- Rimmed baking sheet: This will be used to roast the butternut squash in the oven.
- Parchment paper: Use parchment paper to line the baking sheet for easy cleanup and to prevent sticking.
- Dutch oven: A Dutch oven is essential for cooking the risotto on the stovetop and then transferring it to the oven.
- Medium skillet: You'll need a medium skillet to fry the sage leaves.
- Mixing spoon: A mixing spoon will be used to stir the risotto as it cooks.
- Chef's knife: Use a sharp chef's knife to peel and cube the butternut squash.
- Cutting board: A cutting board is essential for prepping and cutting the butternut squash and other ingredients.
- Measuring cups and spoons: These are necessary for accurately measuring the ingredients for the risotto.
- Oven mitts: Use oven mitts to handle hot pans and dishes when cooking the risotto in the oven.
- Spatula: A spatula will be handy for flipping and tossing the butternut squash while roasting.
- Skimmer or slotted spoon: This tool will help in removing the fried sage leaves from the skillet.
- Paper towels: Use paper towels to drain the excess oil from the fried sage leaves.
Storing and Freezing Roasted Butternut Squash Risotto
- Let the risotto cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
- To freeze the risotto, portion it into individual servings and place them in freezer-safe containers or resealable bags.
- Label the containers or bags with the date and contents before placing them in the freezer.
- Frozen risotto can be stored for up to 3 months.
- To reheat the risotto, transfer it to a microwave-safe dish and microwave it in 1-minute intervals, stirring between each interval, until it's heated through.
- Alternatively, you can reheat the risotto in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed to maintain the creamy consistency.
- If reheating frozen risotto, thaw it in the refrigerator overnight before reheating it using either the microwave or stovetop method.
- Keep in mind that the texture of the reheated risotto may be slightly different from when it was freshly made, but it will still be delicious.
How To Reheat Leftover Risotto
The best way to reheat leftover roasted butternut squash risotto is to use the stovetop method. Place the risotto in a saucepan over medium-low heat and add a splash of vegetable broth or water to help loosen it up. Stir gently and continuously until the risotto is heated through and creamy, about 5-7 minutes. If the risotto seems too thick, add more liquid as needed.
Another option is to reheat the risotto in the microwave. Transfer the risotto to a microwave-safe bowl and add a splash of broth or water. Cover the bowl with a damp paper towel to prevent the risotto from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the risotto is heated through and creamy.
If you have an oven-safe dish, you can also reheat the risotto in the oven. Preheat the oven to 350°F (175°C). Transfer the risotto to the dish and add a splash of broth or water. Cover the dish with foil and bake for 15-20 minutes, or until the risotto is heated through and creamy. Stir the risotto halfway through the reheating process to ensure even heating.
Regardless of the reheating method you choose, be sure to taste the risotto and adjust the seasoning as needed. You may want to add a little extra parmesan cheese, butter, or salt to enhance the flavor.
If you find that the reheated risotto is a bit too thick or dry, you can stir in a little extra butter or olive oil to help loosen it up and add richness.
To add a fresh touch to your reheated risotto, consider garnishing it with some freshly chopped herbs, such as parsley or basil, or a sprinkle of fried sage leaves.
Interesting Fact About Butternut Squash Risotto
The butternut squash used in this recipe is a great source of vitamin A, providing over 450% of the recommended daily intake in just one cup. This nutrient is essential for maintaining healthy vision, skin, and immune function. Additionally, butternut squash is rich in fiber and antioxidants, making it a nutritious addition to this delicious risotto dish.
Is Making Roasted Butternut Squash Risotto at Home Cost-Effective?
The cost-effectiveness of this roasted butternut squash risotto recipe is quite favorable. The main ingredients, such as butternut squash, arborio rice, and vegetable broth, are relatively affordable and widely available. The addition of parmesan cheese and dry white wine may slightly increase the cost, but they contribute significantly to the dish's flavor. Considering the wholesome and satisfying nature of this dish, it offers good value for a household. On a scale of 1-10, I would rate this recipe an 8 for its balance of cost and quality. The approximate cost for a household of 4 people is around $20-$25.
Is Butternut Squash Risotto Healthy or Unhealthy?
The roasted butternut squash risotto recipe is a relatively healthy dish with some room for improvement. Here's a breakdown of the nutritional aspects:
Positives:
- Butternut squash is a nutrient-dense vegetable, providing fiber, vitamins A and C, and minerals like potassium and magnesium
- Brown arborio rice is a whole grain, offering more fiber and nutrients compared to white rice
- Olive oil is a healthy source of monounsaturated fats
- Garlic and onion provide flavor and potential health benefits, such as anti-inflammatory properties
Negatives:
- The recipe is high in calories due to the rice, cheese, and butter
- Parmesan cheese and butter contribute to the dish's saturated fat content
- The sodium content may be high, depending on the amount of added salt and the sodium in the broth
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of butter and cheese used, or opt for lower-fat alternatives like light butter or reduced-fat parmesan
- Use a low-sodium vegetable broth to control the dish's salt content
- Increase the proportion of butternut squash to rice for added fiber and nutrients
- Experiment with other whole grains, such as quinoa or farro, for variety and additional nutritional benefits
- Add more vegetables to the dish, such as sautéed mushrooms or spinach, to boost the nutrient profile and fiber content
- Use fresh herbs like thyme or rosemary to enhance flavor without relying on excessive salt
Editor's Opinion on This Roasted Butternut Squash Risotto Recipe
The roasted butternut squash risotto recipe is a delightful combination of creamy, savory flavors and tender, caramelized squash. The method of baking the risotto in the oven results in a perfectly cooked, velvety texture. The addition of fried sage leaves adds a crispy, herbaceous element that complements the richness of the dish. The use of brown arborio rice and butternut squash brings a nutty sweetness to the risotto, while the parmesan and white wine contribute depth and complexity. Overall, this recipe is a comforting and elegant dish that is sure to impress with its balance of flavors and textures.
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Why trust this Roasted Butternut Squash Risotto Recipe:
This roasted butternut squash risotto recipe is a testament to the art of comfort food. The combination of creamy arborio rice, caramelized butternut squash, and savory parmesan cheese creates a symphony of flavors and textures. With a meticulous cooking method and carefully selected ingredients such as fresh sage and dry white wine, this recipe promises a delightful dining experience. Trust in the expertise of this culinary creation, as it embodies the essence of homemade goodness and culinary mastery.
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