This creamy butternut squash risotto bakes in the oven for a mostly hands-off approach with classic risotto results. It's finished with a drizzle of brown butter sage sauce and toasted pine nuts. This dish is pure fall comfort food.
Risotto is one of my favorite dishes to order at an Italian restaurant. So the thought of making it easy (with fall flavors) to make at home is just plain exciting! I don't know about you, but I don't have the time or the energy to slave over the stove for an hour during the weeknights or when I'm entertaining guests.
I love this recipe because I can throw it in the oven and grab a quick workout (or if I'm entertaining, make other food or hang out with my guests!) while it cooks. Then, just finish it up and serve it with a side salad. Dinner is done, and it feels super fancy.
Why You’ll Love This Recipe
- No babysitting required: Skip the traditional hour of stirring! This oven-baked method frees you up so you can spend your time doing whatever instead of slaving over the stove.
- Fall flavors galore: Sweet roasted butternut squash, nutty brown butter, and earthy sage come together in perfect harmony. Perfect fall comfort food.
- Restaurant-quality results at home: The texture is rich and creamy with just the right amount of bite. Exactly what you’d expect from your favorite Italian restaurant (without the hefty price tag).
- Versatile: Serve this alongside roasted chicken, steak, or seared scallops or shrimp for an elegant autumn dinner.
Ingredients You'll Need
- butternut squash, peeled and cubed (about 4 cups), use pre-cut squash from the store to make it easier.
- olive oil
- Salt and white pepper
- pumpkin pie spice or a pinch of nutmeg
- onion, finely diced
- garlic, minced
- Arborio rice
- chicken broth
- sherry vinegar or white wine vinegar - this adds a touch of acid that wine would normally add
- parmesan cheese, grated
- butter
- heavy cream or mascarpone cheese, optional for a richer dish
Brown Butter Sage Sauce
- butter
- fresh sage leaves
- pine nuts
Would you like to save this recipe?
Enter your email, and I'll send it straight to your inbox.
How to Make Butternut Squash Risotto
1. Roast the Squash
Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, white pepper, and a touch of pumpkin pie spice or nutmeg. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until golden and tender, stirring halfway through.
2. Start the Risotto
Heat a Dutch oven over medium heat. Add the olive oil, then sauté the onion until soft and translucent, 8-10 minutes. Add chopped garlic and stir until fragrant, about 1 minute. Stir in Arborio rice and toast for 1–2 minutes until slightly opaque.
Pour in 3 cups of the chicken broth, stir, cover tightly, and bake at 350°F (175°C) for 30 minutes.
3. Make the Butternut Purée
Blend 1 cup of roasted squash with 1 cup of chicken broth until smooth.
4. Finish the Risotto
Remove the Dutch oven from the oven. Get ready to stir! Stir in 1 cup warmed broth, vinegar, squash purée, parmesan, and butter until creamy and smooth, stirring constantly for 3-4 minutes. Taste and adjust seasoning as needed, also make sure the rice is fully cooked. If it is still undercooked, add more broth and continue to stir. Then stir in the extra cooked butternut squash. If you want a richer risotto stir in ¼ cup of heavy cream or mascarpone cheese at the end.
5. Make the Brown Butter Sage Sauce
In a small skillet, melt the butter over medium heat. Add the sage leaves and pine nuts. Swirl and stir the pan frequently until the butter foams and turns a deep golden brown, and the sage leaves crisp up. Remove from heat immediately to prevent burning.
6. Serve
Spoon the risotto into bowls, drizzle with the brown butter sage sauce, and top with toasted nuts and extra Parmesan. Garnish lightly with thyme or parsley for color.
Chef’s Tips and Tricks
- Don’t skip toasting the rice: It helps the grains stay distinct and creates a subtle nutty aroma.
- Use warm broth: This helps to keep your risotto creamy and prevents temperature shocks when baking.
- Watch the brown butter closely! The butter should be golden and smell nutty. Be sure to remove it the second it darkens, as it can burn quickly.
- Get the perfect texture: If your risotto thickens too much, stir in a splash of broth or cream to thin just before serving.
FAQs
Yes! Just substitute vegetable broth for chicken broth.
Yes! That's what I prefer to do if I need a shortcut. It saves time and roasts beautifully. Just make sure it’s cut evenly so it cooks uniformly.
No problem. You can use heavy cream or even a dollop of cream cheese instead.
Try a buttery Chardonnay or light Pinot Noir. Both wines highlight the earthy sweetness of the squash and nutty richness of the brown butter.
What to Serve With Butternut Squash Risotto
- Seared scallops: for an elegant pairing that mirrors the nutty brown butter notes.
- Oven-Roasted Chicken: Simple and juicy, with crispy skin.
- Flat Iron Steak: A bolder option that balances the sweetness of the squash for steak lovers.
- Pan Seared Shrimp: Quick, buttery, and easy.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop with a splash of broth or cream to restore the texture.
- Freeze: I don't recommend freezing. Risotto tends to lose its creamy consistency when frozen.
Recipe
Baked Butternut Squash Risotto
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 4 quart saucepan
- Personal Blender or regular blender
- small cast iron skillet
Ingredients
- 1 medium butternut squash peeled and cubed into ½-inch chunks (about 4 cups). I used precut squash to save time.
- 3 Tablespoons olive oil divided
- ¾ teaspoon salt divided, plus more to taste
- ¼ teaspoon white pepper or black pepper
- ¼ teaspoon pumpkin pie spice or a pinch of nutmeg
- ½ medium onion finely diced
- 2 cloves garlic minced
- 1½ cups Arborio rice
- 5 cups chicken broth divided, plus more as needed
- 1 tablespoon sherry vinegar or white wine vinegar
- ¾ cup parmesan cheese grated, plus more for serving
- 2 tablespoon butter
- ¼ cup heavy cream or mascarpone cheese, optional
Brown Butter Sage Sauce
- 4 tablespoon salted butter
- 8 fresh sage leaves
- 2 tablespoon pine nuts
Optional Garnishes
- parmesan cheese shaved or grated
- fresh parsley or thyme chopped
Would you like to save this recipe?
Enter your email, and I'll send it straight to your inbox.
Instructions
- Roast the squash: Preheat the oven to 425°F (220°C) and adjust the rack to the center. On a rimmed baking sheet, toss the cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, pepper, and pumpkin pie spice. Spread in an even layer and roast for 15-20 minutes until golden and tender, stirring halfway through. Then lower the heat to 350°F.
- Start the risotto: Over low heat, add the chicken broth to a 4-quart saucepan to warm. In a Dutch oven over medium heat, add 1 tablespoon olive oil, onion, and ¼ teaspoon salt. Sauté the onion until soft and translucent, about 8-10 minutes. Add chopped garlic and stir until fragrant, about 1 minute. Stir in Arborio rice and toast for 1–2 minutes until slightly opaque. Pour in 3 cups of the warmed chicken broth, stir, cover tightly with a lid, and bake at 350°F (175°C) for 30 minutes.
- Make the butternut purée: In a personal blender, blend 1 cup of roasted squash with 1 cup of warmed chicken broth until smooth and silky, about 30 seconds. Set aside.
- Finish the Risotto: Remove the Dutch oven from the oven and add to the stove over low heat. Get ready to stir! Add 1 cup warm broth, sherry vinegar, squash purée, parmesan, and butter. Stir constantly for 3-4 minutes until creamy and smooth. Taste and adjust seasoning as needed (and make sure the rice is fully cooked). If it is still undercooked, add more broth and continue to stir until cooked through. Finally, stir in the remaining roasted butternut squash. If you want a richer risotto, stir in ¼ cup of heavy cream or mascarpone cheese at the end. Keep warm while you make the brown butter.
- Make the brown butter: In a small skillet, melt the butter over medium heat. Add the sage leaves and pine nuts. Stir and swirl the pan frequently until the butter foams and turns a deep golden brown, and the sage leaves crisp up, about 3-4 minutes. Remove from heat immediately to prevent burning.
- Serve: Spoon the risotto into bowls, drizzle with the brown butter sauce (making sure to get some sage and pine nuts in each bowl). Garnish with extra parmesan and thyme or parsley for color if desired.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop with a splash of broth or cream to restore the texture.
- Freeze: I don't recommend freezing. Risotto tends to lose its creamy consistency when frozen.
Leave a Reply