Imagine a dish that wraps you in a warm hug, one that tastes both decadently rich and wonderfully wholesome. That’s the magic of this roasted butternut squash risotto. It’s a cozy masterpiece, where sweet, caramelized squash meets creamy, dreamy rice.
And the best part? It’s a complete game-changer. We’re tossing out the old rulebook that says you have to stand and stir for an hour. This brilliant version bakes peacefully in your oven, freeing you up to enjoy the process, and the incredible aromas filling your kitchen.
Why This Risotto Feels Like a Hug in a Bowl
There’s something almost magical about the combination of sweet squash and savory rice. It just feels right, especially when the weather turns cool. This isn’t just food; it’s comfort on a spoon.
It manages to be both elegant and completely approachable. You can serve it at a fancy dinner party, or enjoy it curled up on the couch in your comfiest clothes. It’s that versatile, and that good.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step toward a truly memorable meal. Here’s what you’ll need:
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio or short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and cubed
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine (optional, but lovely)
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper and red pepper flakes
- For the Fried Sage: 1 tbsp olive oil and 16-20 fresh sage leaves
The Secret to a No-Stir Risotto
The genius here is the switch from the stovetop to the oven. Traditional risotto requires constant attention, but we’re letting the oven do the heavy lifting. It’s a total game-changer for a creamy result.
Using brown rice instead of white adds a wonderful, nutty depth of flavor and a healthy boost. Sure, it takes a little longer to cook, but since you’re not the one stirring, who cares? It’s a trade-off that’s absolutely worth it.
How to make Roasted Butternut Squash Risotto?
Preheat and Prepare Your Kitchen
First things first, get your oven ready. Place one rack in the lower third and another in the upper third of your oven, then preheat it to 375°F. This two-rack strategy is key for cooking the rice and squash simultaneously.
Grab a large, rimmed baking sheet and line it with parchment paper for your squash. This little step makes cleanup an absolute breeze later on.
Start the Flavor Base
Warm 1 tablespoon of olive oil in a Dutch oven over medium heat. Toss in your chopped onion with a pinch of salt, and cook until it’s soft and translucent. This simple step builds a foundational sweetness.
Now, stir in the minced garlic. You only need to cook it for a minute or two, just until that incredible, fragrant smell hits you. Don’t let it brown!
Combine and Begin Baking
Carefully pour in 3 cups of the vegetable broth and 1 cup of water. Put the lid on, crank the heat to medium-high, and bring it all to a boil. Once it’s bubbling, take it off the heat.
Stir in the brown rice, pop the lid back on, and slide the whole pot onto the lower oven rack. Now, you just walk away for 65 to 70 minutes. Let the oven work its magic.
Roast the Squash to Perfection
Right after the risotto goes in the oven, it’s squash time. Toss your cubed butternut on the prepared baking sheet with the remaining 2 tablespoons of olive oil. Season it well with salt and pepper.
Spread the squash into a single layer and roast it on the upper rack. You’re looking for fork-tender squash with those beautiful, caramelized edges, which should take about 55 to 60 minutes.
Create the Crispy Sage Topping
While everything is baking, let’s make the garnish that takes this dish over the top. Heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the fresh sage leaves and toss them for just a moment until they turn a darker green and become crispy. Quickly transfer them to a paper towel and sprinkle with a tiny bit of salt.
The Grand Finale: Bring It All Together
When the timer goes off, carefully pull the Dutch oven from the oven. It will look a bit dry, but don’t panic! This is perfectly normal.
Now, pour in that reserved 1 cup of broth, the Parmesan, white wine, and diced butter. Stir everything vigorously for 2 to 3 minutes—this is what creates that classic, creamy risotto texture.
Final Seasoning and Serve
Stir in the roasted butternut squash, a generous amount of black pepper, and a pinch of red pepper flakes for a subtle kick. Taste it, and add more salt if it needs it.
Divide the risotto into bowls and crown each one with that gorgeous, crispy fried sage. Then, sit down and savor every single, delicious bite.
Tips
For the best flavor, don’t skip the step of frying the sage. It adds an incredible, aromatic crunch that contrasts beautifully with the creamy rice. It’s the pro touch that feels so fancy.
When you add the final ingredients after baking, stir with conviction! This vigorous stirring is what coaxes the starch out of the rice, creating that luxurious, creamy sauce right before your eyes.
If your butternut squash is done before the rice, that’s just fine. Let it rest on the stovetop until the risotto is ready. It will blend in perfectly when the time comes.
How to Store and Reheat Your Leftovers
Any leftovers will keep beautifully in the refrigerator, covered, for up to four days. The flavors even meld and deepen, making lunch the next day something to genuinely look forward to.
Reheating is simple. Add a small splash of broth or water to the risotto in a pot over low heat, stirring gently until it’s warm and creamy again. The microwave works, too, just stir it halfway through.
Ingredient Substitutions for a Custom Meal
No brown arborio rice? You can use white arborio, but you’ll need to adjust the baking time down to about 40-45 minutes. The result will be a bit softer, but still utterly delicious.
To make this dairy-free or vegan, swap the butter for vegan butter or olive oil, and simply omit the Parmesan. The risotto is so creamy from the rice itself that you truly won’t miss it.
If you don’t have a Dutch oven, a large oven-safe saucepan or even a casserole dish tightly covered with foil will work in a pinch. The goal is just a vessel that can go from stovetop to oven.
Perfect Pairings for Your Risotto Dinner
This risotto is a star on its own, but it also plays well with others. A simple arugula salad with a lemony vinaigrette cuts through the richness beautifully, creating a perfect balance on the plate.
For a protein boost, consider serving it alongside some grilled chicken or seared scallops. Or, keep it vegetarian with some crispy roasted chickpeas sprinkled on top for a delightful textural contrast.
Roasted Butternut Squash Risotto Recipe
Description
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring—you can bake it all in the oven!
ingredients
Butternut Squash Risotto
Fried Sage
Instructions
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Place your oven racks in the lower third and upper third positions. Preheat oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup of broth and set aside.
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Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat. Add chopped onion and a pinch of salt. Cook until softened and translucent, about 5 minutes. Add garlic and cook 1–2 minutes until fragrant.
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Add 3 cups broth and 1 cup water. Cover and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover and bake on the lower rack for 65–70 minutes, until rice is tender.
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Immediately after placing risotto in oven, toss cubed squash with 2 tablespoons olive oil, salt, and pepper on the lined baking sheet. Roast on upper rack 55–60 minutes until fork-tender and caramelized, tossing halfway.
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While everything bakes, fry sage: heat 1 tbsp olive oil in a skillet over medium. Add sage and cook until crispy (not brown). Transfer to paper towel, sprinkle lightly with salt, and set aside.
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Remove Dutch oven from oven. Stir in reserved broth, Parmesan, wine, and butter. Stir vigorously 2–3 minutes until creamy.
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Season with salt, pepper, and red pepper flakes. Stir in roasted butternut squash. Taste and adjust seasoning as needed.
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Divide into bowls and top with crispy fried sage. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18 gg28%
- Saturated Fat 6 gg30%
- Trans Fat 0 gg
- Cholesterol 20 mgmg7%
- Sodium 890 mgmg38%
- Potassium 620 mgmg18%
- Total Carbohydrate 58 gg20%
- Dietary Fiber 7 gg29%
- Sugars 6 gg
- Protein 12 gg24%
- Calcium 20 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it dairy-free/vegan: Replace butter with vegan butter or extra olive oil, and omit Parmesan or use nutritional yeast for cheesy flavor.
- White rice option: Use white arborio rice and bake only 40–45 minutes.
- No Dutch oven? Transfer the broth-rice mixture to an oven-safe casserole dish and cover tightly with foil.
- Storage: Leftovers keep well in the fridge for up to 4 days.
