Creamy Roasted Butternut Squash Risotto Recipe

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Roasted Butternut Squash Risotto is a cozy, fall-inspired take on classic risotto. Creamy, cheesy, and rich with roasted squash flavor, this dish is perfect as a comforting weeknight dinner or an elegant side for holiday meals. The secret to the deep, balanced flavor is puréeing roasted squash into the broth—this adds sweetness, body, and a delightful autumn aroma to every bite.

About the Recipe

Risotto is one of those dishes that feels like a warm hug on chilly days. This version keeps the classic arborio rice, butter, white wine, and Parmesan, but adds roasted butternut squash and fresh herbs to bring a seasonal twist. Roasting the squash first concentrates its sweetness, and blending some of it into the stock creates a richer, more complex base than simply stirring cubes into cooked rice.

I developed this recipe after a farmer’s market run full of beautiful fall produce, especially butternut squash. After a couple of trials, blending roasted squash into the broth with rosemary, oregano, and thyme produced the comforting, well-rounded flavor I wanted. The result is creamy, slightly sweet, savory, and utterly satisfying.

What Is Risotto?

Risotto is an Italian rice dish made with short-grain arborio rice cooked slowly in stock while stirred constantly, producing a silky, creamy texture. Traditional risotto typically includes onions, white wine, and Parmesan. This recipe follows that technique but uses roasted butternut squash and fresh herbs to add fall flavors and a vibrant color.

Why You’ll Love This Butternut Squash Risotto

• Naturally gluten-free and easy to make vegan if desired.
• Comforting, creamy, and full of seasonal flavor.
• Versatile as a main course or an elegant side.

Ingredients

(Full ingredient amounts and instructions are provided in the recipe card below.)

For the Squash:

• Large butternut squash
• Olive oil
• Salt and pepper

For the Risotto:

• Roasted butternut squash
• Vegetable broth
• Fresh rosemary, oregano, and thyme
• Salted butter (or vegan butter)
• Chopped onion
• Arborio rice
• Minced garlic
• Dry white wine
• Shredded Parmesan (or vegan Parmesan)
• Salt and pepper

How to Make Butternut Squash Risotto

Step 1: Roast the squash

Preheat the oven to 375°F (190°C). Cut the squash lengthwise, remove seeds and pulp, brush the cut sides with olive oil, and season with salt and pepper. Place skin-side down on a sheet pan and bake until tender, about 35–40 minutes. When cool enough to handle, peel and cube the squash.

Step 2: Purée

Purée about 2 cups of the roasted squash with vegetable broth and the fresh herbs until smooth. Keep this mixture warm and set aside—this squash-infused broth is what adds depth and balance to the risotto.

Step 3: Sauté

In a large stockpot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the arborio rice and cook for 1–2 minutes until the grains are slightly toasted. Add the minced garlic and white wine, cooking until the wine is absorbed.

Step 4: Add broth and finish

Begin adding warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. With the final ladle of broth, add the remaining cubed roasted squash. Stir in the puréed squash-broth mixture as needed to reach your desired creaminess. Once the rice is tender and creamy, remove from heat and stir in the Parmesan. Season to taste with salt and pepper before serving.

How to Store

Leftovers keep well refrigerated in an airtight container for 3–5 days. For longer storage, place cooled risotto in a freezer-safe bag and freeze for up to 2 months. Reheat gently on the stove with a splash of broth to restore creaminess.

If you make this Roasted Butternut Squash Risotto, please leave a comment and share your results. We love hearing from readers and answering questions—tag your photos with #BakersTable so others can see your creation.

Roasted Butternut Squash Risotto

A creamy, comforting risotto flavored with roasted butternut squash and fresh herbs—perfect for fall and winter.

Prep Time: 35 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 40 mins

Servings: 8

Ingredients

• 1 large butternut squash
• 2 Tablespoons olive oil
• Salt and pepper, to taste
• 6 cups vegetable broth
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 4 Tablespoons salted butter (or vegan butter)
• 1 cup chopped onion
• 1½ cups arborio rice
• 1 teaspoon minced garlic
• ½ cup dry white wine
• 1 cup shredded Parmesan (or vegan Parmesan)

Instructions

1. Heat oven to 375°F (190°C). Cut squash in half lengthwise and scoop out seeds and pulp.
2. Place squash skin-side down on a sheet pan, brush cut sides with olive oil, season with salt and pepper, and bake until tender, 35–40 minutes. When cool, peel and cube.
3. Purée 2 cups of roasted squash with vegetable broth and the herbs; keep warm and set aside.
4. In a large stockpot, melt butter over medium heat. Add onion and sauté until translucent, 3–4 minutes.
5. Add arborio rice and cook, stirring, until the rice starts to color, 1–2 minutes. Add garlic and wine; cook until absorbed.
6. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
7. With the last ladle of broth, add the remaining cubed roasted squash. Stir in the puréed squash-broth as needed to reach desired creaminess.
8. Remove from heat, stir in Parmesan, and season with salt and pepper to taste. Serve immediately.

Notes + Tips

• To make this vegan, use vegan butter and vegan Parmesan.
• Any neutral oil works for roasting the squash.
• Homemade or store-bought broth both work; chicken stock may be substituted if not vegetarian.
• Sage can replace rosemary for a different flavor profile.
• 1 cup shredded Parmesan ≈ 3 ounces. 1 teaspoon minced garlic ≈ 2 medium cloves.
• Keep stirring the risotto while adding broth to develop the creamy texture and avoid burning the rice.

– Still Hungry? –

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• One Pot Vegetable Soup (Gluten Free + Vegan!)

• Thanksgiving Leftovers Sandwich

• Vegan Italian Sausage, Lentil, Potato, and Kale Soup (Soy & Gluten Free!)