
In my opinion, butternut squash is the epitome of fall & winter. It was also one of the #1 requested ingredients for recipes when I took a poll on Instagram a couple of months ago! Well, y’all — I’m so happy to introduce you to my Creamy Butternut Squash Risotto. It’s SO. DANG. GOOD — and not to mention extremely easy.

Risotto, in general, is one of my all-time favorite comfort foods. Add in roasted butternut squash and it takes it to a whole new level! Most people see the word RISOTTO and run, but please give this recipe a try and you will make it all the time! Promise! This one is unlike so many others. Personally, I don’t like to constantly stand over the stove while making dinner. I like things that you can throw together and bake — while I can sip on some wine & snack on an appetizer. ๐

There are ONLY three main steps to this recipe!
- Roast the diced butternut squash for 40 minutes at 350 degrees. (The rice & squash will cook simultaneously.) ๐ Then mash the butternut squash using in the bowl of an electric mixer fitted with the paddle attachment.
- Bring 4 cups of the chicken stock to a boil, stir in the arborio rice, place the lid on top of the Le Creuset dutch oven & bake for exactly 45 minutes at 350 degrees.
- Remove the lid — add in all of the remaining ingredients & stir vigorously. Fold in the mashed butternut squash & BAM dinner is done! Not to mention the house will smell AMAZINGGGG while it’s baking!

Cannot wait for y’all to make this for friends & family! It will quickly become a favorite go-to dinner meal. ๐
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Creamy Butternut Squash Risotto
YIELDS 4-6 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES

Ingredients
Roasted butternut squash:
3 cups diced butternut squash, about half of one large squash
1-2 tablespoons olive oil
ยฝ teaspoon coarse kosher salt
4-5 sprigs of thyme, stems removed
Risotto:
5 cups chicken stock, divided
1 ยฝ cups arborio rice
ยฝ cup white wine, preferably Chardonnay
3 tablespoons unsalted butter, cubed
1 cup shredded parmesan
ยผ cup mascarpone cheese
1 ยฝ teaspoons coarse kosher salt
1 teaspoon pepper
Roasted butternut squash, mashe
Instructions
*The butternut squash & risotto will bake simultaneously. Bake the butternut squash on the lower rack and the risotto on the upper rack of the oven.
Roasted butternut squash:
- Preheat the oven to 350 degrees.
- Place the diced butternut squash on a baking sheet lined with parchment paper.
- Drizzle with 1-2 tablespoons of olive oil, sprigs of thyme, and salt over the squash. Use your hands to coat evenly.
- Make sure the squash is in one even layer. Bake for 35-40 minutes until tender on the lower oven rack.ย
- Place the roasted butternut squash in the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed until mashed (about 60 seconds).
Risotto:
- Preheat the oven to 350 degrees.
- Bring 4 cups of the chicken stock to a simmer in a Le Creuset Dutch oven (reserve 1 cup for later).
- Stir in the rice and immediately place the lid on.
- Bake for exactly 45 minutes at 350 degrees, until most of the liquid is absorbed and the rice is al dente on the upper oven rack. The rice will look a little dry.
- Remove from oven and stir in 1 cup of the remaining chicken stock and Chardonnay using a wooden spoon.
- Add the parmesan, mascarpone, butter, salt, and pepper.
- Stir vigorously for 2 to 3 minutes. The rice should be thick and creamy.
- Lastly, fold in the mashed roasted butternut squash.
- Serve immediately.
Notes
Refrigerate and store in an airtight container for 2-3 days. Recipe adapted from Ina Garten.
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