Roasted Butternut Squash Risotto


The leaves are turning golden & purple & Halloween is just ’round the corner.  


More importantly, Starbucks unleashed a seductive arsenal of pumpkin spice lattes.

pumpkin spice latte

Come to JyoMama

Yes, Fall is officially here! I love the beauty of the changing scenery, the crisp quality of the air & the call to cool down from summer.  It’s also the time of year for divine Fall foods – Persimmons, Pomegranates, Pumpkins & Butternut Squash.

If a recipe has “Butter” in it,  it’s already destined for taste-bud greatness.

And so it goes with Butternut Squash Risotto. The ultimate Fall comfort food, its awesomeness is on par with Pumpkin pies. Convenient enough to whip up for your next pot luck, or even on a quiet Fall evening –  this is your go-to-comfort, whether you’re curled up on the couch with a backdrop of falling leaves…or getting your Netflix binge on by your fireplace.

butternut squash risotto


Roasted Butternut Squash Risotto that'll have you going Yaaass!!

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 servings & creamy, savory mind melt


  • 1/2 Butternut Squash Or an 8 oz. pack of pre-cut Butternut Squash
  • 3 Tablespoons Butter (for dairy-free version, use vegan butter)
  • 1 Tablespoon Olive Oil
  • Salt & Black Pepper To Taste
  • 1/2 Diced Onion
  • 1/4 Leeks (optional)
  • 2 small garlic cloves
  • 1 1/2 cup Arborio Rice
  • 6 cups Vegetable Broth - heated
  • 1/2 cup grated Parmesan (for dairy-free version, use vegan parmesan cheese)
  • 1 tsp dried Parsley
  • 1.5 tsp chopped Sage
  • 2 tsp All purpose seasoning
  • 1/4 tsp Rosemary
  • 1/3 cup dry white wine (I use Pinot Grigio or dry Chardonnay)


  1. Cut & cube the Butternut Squash. Here's an awesome how-to-video from Byron Talbott on how to cut butternut squash. (Featuring eye candy dude who has a nice technique on cutting the sometimes tricky butternut squash. Oh and he has this mellow, coffee shop music in the background, while he chops & cooks. Did I mention eye candy? And he cooks. You're welcome.)
  2. I like to roast the butternut squash & garlic together - it makes for a super rich & decadent flavor. Roasting really brings out the Butternut Squash's sweetness, and when you cook it in the broth, it eventually becomes a nice sauce for the Risotto.
  3. Grease an oven safe dish with oil, sprinkle the all-purpose seasoning, rosemary, a pinch of salt & pepper. Place the cubed butternut squash pieces and 2 cloves of garlic, toss to coat the mixture.
  4. Roast the squash & garlic at 425 degrees for 25 minutes or until tender.
  5. In a skillet, melt the butter. Sauté the onion and leeks, with some salt & pepper.
  6. Add the Arborio rice to the skillet and sauté for a few minutes. Add the wine.
  7. Now add the roasted butternut squash & garlic to the skillet.
  8. Add a cup of the heated broth to the skillet, stir the risotto till the liquid is absorbed.
  9. Repeat adding the heated broth, one cup at a time, till the liquid is absorbed. You'll see the risotto cook and thicken with each cup of hot broth. You can tell if the risotto is cooked when it looks puffed. Give it the taste test - if it tastes raw, add more broth and let it simmer.
  10. Add sage, parsley & parmesan cheese to the Risotto & mix well.


Vegetarian, Gluten-Free. For Dairy-free & Vegan version: use Vegan Butter & Vegan Parmesan cheese, I've tried both and there's no flavor's just as delish!


Treat yourself to super rich, savory, heavenly Butternut Squash Risotto. You might want to do this, and that’s ok.

Too many emotions

So amazing!

Happy Fall Mojo!


Also published on Medium.

You may also like

1 comment

Jyo October 12, 2015 at 12:46 PM

Roasted Butternut Squash Risotto!


Leave a Comment