The Ultimate Baked Butternut Squash Risotto Recipe for Fall Nights

Baked butternut squash risotto reinvents ordinary ingredients into an extraordinary culinary experience that warms both stomach and soul.

Imagine a dish where golden rice mingles with caramelized autumn vegetables, creating layers of rich, complex flavors.

Creamy textures meld seamlessly with hearty undertones, offering a sophisticated comfort food that feels simultaneously rustic and refined.

Seasonal ingredients dance together in a harmonious blend, promising a meal that transcends traditional cooking expectations.

Each spoonful delivers a delightful combination of nutty, sweet, and savory notes that tantalize taste buds.

The recipe elevates simple components into something truly magical, turning an everyday meal into a memorable dining adventure.

Why Baked Butternut Squash Risotto Is the Ultimate Fall Side

• Effortless One-Pan Comfort: Simplify your cooking with this baked risotto that eliminates constant stirring, letting the oven do the hard work while you relax.
• Creamy Autumn Luxury: Roasted butternut squash adds a rich, velvety sweetness that transforms ordinary risotto into a decadent seasonal masterpiece with minimal effort.
• Nutrient-Packed Wholesome Meal: Packed with protein, fiber, and essential nutrients, this dish provides a balanced and satisfying meal that feels indulgent yet nutritionally smart.
• Flexible Family-Friendly Feast: Perfect for feeding a crowd with just one baking dish, this recipe scales easily and offers a crowd-pleasing option for busy weeknight dinners or elegant gatherings.

What You’ll Need for This Creamy Oven-Baked Risotto

• Butternut Squash: A sweet and nutty winter squash that provides rich flavor and beautiful golden color to the risotto. Look for firm squash with smooth, matte skin and no soft spots.
• Arborio Rice: A creamy, starchy Italian rice perfect for risotto with round, plump grains that release starch during cooking. Choose high-quality Italian imported Arborio for best results.
• Chicken Broth: Provides depth of flavor and liquid for cooking rice. Select low-sodium broth for better control of dishs saltiness.

• Parmesan Cheese: Adds sharp, salty flavor and creamy texture to the risotto. Freshly grated cheese melts more smoothly than pre-grated options.
• Butter: Creates richness and smooth finish to the dish. Use unsalted butter for precise seasoning control.
• Heavy Cream: Contributes to ultra-creamy risotto texture and adds luxurious mouthfeel.

• Onion, Garlic: Fundamental base that builds deep, savory flavor profile. Choose fresh, firm vegetables without sprouts.
• Salt, Pepper: Essential seasonings that enhance and balance overall taste.
• Fresh Parsley: Bright, fresh garnish that adds color and light herbal note. Choose vibrant green leaves without wilting.

• Olive Oil: Used for roasting squash and sautéing aromatics. Select extra virgin for best flavor.

How to Bake Butternut Risotto Without Standing at the Stove

Step 1: Prepare Oven and Baking Surface

Preheat oven to 350°F. Grease a roasting pan or medium baking sheet with cooking spray or olive oil.

Step 2: Roast Butternut Squash

• Butternut squash
• Olive oil
• Salt
• Black pepper

Toss squash with oil, salt, and pepper. Spread evenly on baking sheet. Roast for 1 hour until soft and caramelized.

Step 3: Sauté Aromatics

Heat remaining olive oil in large skillet over medium heat. Cook onions and garlic with salt and pepper until fragrant and translucent.

Step 4: Toast Rice

Add rice to skillet. Toast grains for 2-3 minutes, stirring constantly to prevent burning.

Step 5: Combine and Bake Risotto

• Chicken broth
• Heavy cream

Cover dish and bake 40-45 minutes until rice reaches creamy consistency.

Step 6: Finish and Serve

Stir in butter and Parmesan cheese. Gently fold roasted squash into risotto. Sprinkle fresh parsley on top. Serve immediately while warm and creamy.

Tips for Creamy Risotto Without All the Stirring

• Select Fresh Squash: Choose a butternut squash with smooth, matte skin and no soft spots for best flavor and texture.
• Dice Evenly: Cut squash into uniform 1-inch cubes to ensure consistent roasting and prevent burning or uneven cooking.
• Toast Rice Carefully: Stir rice constantly during toasting to develop a rich, nutty flavor without burning the grains.
• Control Liquid Ratio: Add broth gradually to maintain creamy consistency and prevent dry or mushy risotto.
• Finish with Finesse: Fold in cheese and butter off direct heat to create a silky, luxurious final texture.

How to Store and Reheat Risotto the Smart Way

• Refrigeration: Transfer cooled risotto into an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture loss and preserve flavor.
• Microwave Reheating: Place leftover risotto in a microwave-safe dish, sprinkle a few tablespoons of water or chicken broth to restore moisture. Cover with a damp paper towel and heat in 30-second intervals, stirring between each interval until warmed thoroughly. Add extra Parmesan cheese for renewed creaminess.
• Stovetop Revival: Warm risotto in a non-stick skillet over medium-low heat. Add a splash of broth or water to prevent sticking and restore creamy texture. Stir gently and continuously until heated evenly, approximately 3-5 minutes.

What to Plate with Butternut Squash Risotto

• Pair with Crisp Chardonnay: A buttery, oak-aged Chardonnay complements the creamy risotto's richness and echoes the butternut squash's subtle sweetness, creating a harmonious flavor profile.
• Match with Roasted Herb Chicken: Tender roasted chicken seasoned with rosemary and thyme provides a protein-packed accompaniment that balances the risotto's creamy texture and adds depth to the meal.
• Serve with Arugula Salad: A light, peppery arugula salad dressed with lemon vinaigrette cuts through the risotto's richness, offering a fresh contrast and cleansing the palate between bites.
• Finish with Maple Pecan Tart: A subtly sweet dessert with nutty pecans echoes the butternut squash's warmth and provides a delightful end to the meal, maintaining the cozy, autumnal feel of the dish.

Risotto Flavor Variations Worth Trying Next

• Autumn Harvest Risotto: Replace butternut squash with sweet potatoes and add crispy sage leaves for an earthy, seasonal flavor profile.
• Mediterranean Vegetable Risotto: Swap butternut squash with roasted red peppers and zucchini, incorporate feta cheese, and sprinkle with oregano for a Greek-inspired version.
• Mushroom Woodland Risotto: Substitute squash with mixed wild mushrooms like porcini and shiitake, then enhance with truffle oil and fresh thyme for a rich, woodsy experience.
• Spicy Chorizo Risotto: Replace roasted squash with spicy chorizo sausage, add smoked paprika, and finish with a drizzle of chili oil for a bold, warming meal.

Baked Butternut Squash Risotto Recipe

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4.7 from 19 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Creamy Italian baked butternut squash risotto brings warmth from Tuscany’s countryside kitchens. Rich parmesan, sweet roasted squash, and aromatic herbs blend perfectly, inviting you to savor comfort in one luxurious dish.

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Ingredients

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Main Ingredients:

• 4–5 cups (0.95–1.18 liters) butternut squash (cubed)
• 2 cups (473 milliliters) chicken or vegetable broth
• ½ cup (120 milliliters) arborio rice
• ½ cup (50 grams) fresh grated parmesan cheese

Aromatics and Seasonings:

• ½ cup (75 grams) yellow onion (chopped)
• 4 cloves garlic (minced)
• 1 teaspoon coarse salt
• ½ teaspoon fresh black pepper

Finishing Ingredients:

• 3–4 tablespoons (45–60 milliliters) olive oil
• ½ cup (120 milliliters) heavy cream
• 2 tablespoons (28 grams) butter
• Fresh chopped parsley (for garnish)

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Instructions

1. Heat the oven to 350°F (177°C) and prepare a roasting pan or medium baking sheet with a light coating of cooking spray or oil.
2. Cube the butternut squash and toss with of olive oil, kosher salt, and freshly ground black pepper. Distribute evenly on the baking sheet and roast for approximately 50-60 minutes until the squash becomes tender and caramelized.
3. While the squash roasts, warm a large skillet over medium heat. Add the remaining olive oil and sauté finely chopped onions and minced garlic, seasoning with a pinch of salt and pepper until the onions become translucent and fragrant.
4. Add arborio rice to the skillet and gently toast the grains for 2-3 minutes, stirring continuously to prevent sticking and ensure even browning.
5. Transfer the rice and onion mixture to a casserole dish. Pour in chicken broth and heavy cream, stirring to combine all ingredients thoroughly.
6. Cover the casserole dish with a tight-fitting lid or aluminum foil and bake in the preheated oven for 35-40 minutes until the rice reaches a creamy, al dente consistency.
7. Remove from the oven and stir in unsalted butter and grated Parmesan cheese until melted and well incorporated.
8. Gently fold the roasted butternut squash into the risotto, creating a marbled effect.
9. Garnish with freshly chopped parsley and an additional sprinkle of Parmesan cheese before serving hot.

Notes

• Customize your dish by experimenting with different cheese varieties like Pecorino or Gruyère for a unique flavor profile.
• Ensure squash pieces are roughly uniform in size to guarantee even roasting and consistent texture throughout the risotto.
• Leftover risotto can be transformed into delightful arancini balls by chilling, forming into spheres, coating with breadcrumbs, and pan-frying until golden.
• Store unused butternut squash in a cool, dark place for up to one month, maintaining its sweet and nutty characteristics.
• Fresh herbs like thyme or sage can elevate the risotto’s earthy undertones and provide an aromatic complexity to the final presentation.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 380 kcal
• Sugar: 2g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 45mg