close up of creamy butternut squash risotto in bowl with spoon

Date night roasted butternut squash risotto

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian


The perfect dinner to make for a date night or dinner with friends!



Roasted butternut squash puree: 

  • 1 small butternut squash


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 cups short grain brown rice (or arborio rice)
  • 2 tsp butter or dairy-free butter
  • 1/4 cup white wine
  • 46 cups vegetable broth, heated (in a pot or microwave)
  • 1/2 cup butternut squash puree
  • 1/4 tsp freshly grated nutmeg
  • a generous handful of grated parmesan cheese (or dairy-free cheese for vegan)
  • salt & pepper to taste


  1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  2. Cut the butternut squash in half and place face down on the baking pan.
  3. Bake for 30-45 minutes until the squash is tender. Remove and let cool.
  4. Remove the seeds and peel and transfer the squash to a blender. blend until smooth.
  5. Heat the olive oil in a pan on medium-high heat.
  6. Add the onions and cook 3-4 minutes, until translucent. Then add the garlic and cook another 2 minutes.
  7. Add the rice and butter and mix together, letting the rice toast for about a minute, then add in the wine and cook until the liquid has evaporated.
  8. Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
  9. Cook for 20 to 30 minutes or until the rice is al dente. Add broth, as needed.
  10. When the risotto is almost done, add in the butternut squash, nutmeg, parmesan cheese, salt and pepper.
  11. Divide into bowls. Garnish with sage and extra parmesan if desired.


Use arborio rice or a short-grain brown rice to make this recipe. 

Adding a splash of white wines gives a nice acidity to the dish. If you don’t have white wine on hand you can add a splash of lemon juice. 

To test if the consistency of your risotto is right, run a spoon through the risotto in the pan. If it slowly seeps back together you’ve got the consistency you want! Store any leftovers in an airtight container in the fridge.


  • Serving Size: 1 bowl
  • Calories: 291
  • Sugar: 8g
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 11g

Keywords: how to make risotto, can you reheat risotto, risotto with butternut squash