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Baked Butternut Squash Risotto

Baked Butternut Squash Risotto

Butternut squash, used two ways, infuses risotto with flavor and adds caramelized sweetness.

By Courtney HillNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    15 minutes active
  • Rating

In the classic Italian dish called risotto con zucca, butternut squash often takes the place of pumpkin (zucca). In this recipe, we opt for the convenience of frozen butternut squash cubes and simplify the cooking by baking the risotto, eliminating the need to add hot liquid in batches and stir the rice as it simmers. We roast half of the squash to develop a rich, caramelized sweetness and cook the other half directly in the rice to infuse the risotto with flavor and add another dimension of creaminess. Fresh butternut also works, if that’s your preference. Use an equal amount and increase the risotto’s time in the oven to about 55 minutes.

Ingredients
  • 2

    10-ounce bags frozen butternut squash (about 4 cups total), thawed, drained and patted dry

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 3

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    small yellow onion OR 2 medium shallots, finely chopped

  • 1

    cup Arborio rice

  • ¾

    cup dry white wine OR dry vermouth

  • 1

    quart low-sodium vegetable broth OR chicken broth

  • 1

    teaspoon dried rosemary OR 1 sprig fresh rosemary

  • 2

    ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup), divided

  • Optional garnish: Chopped fresh chives OR thinly sliced scallions OR chopped fresh sage OR chopped toasted walnuts

Step 1

Heat the oven to 400°F with racks in the lower-middle and lowest positions. On a rimmed baking sheet, toss half of the squash (about 2 cups) with the oil and ¼ teaspoon each salt and pepper. Roast on the lowest rack, stirring once about halfway through, until golden brown, about 20 minutes. Remove from the oven and set aside; leave the oven on.

Step 2

In a large Dutch oven over medium, melt 2 tablespoons butter. Add the onion and ½ teaspoon salt; cook, stirring often, until translucent, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the remaining uncooked squash and the wine; cook, stirring, until the pot is almost dry, about 2 minutes.

Step 3

Stir in the broth, rosemary, 1 cup water and ½ teaspoon pepper. Cover and place in the oven on the lower-middle rack. Cook until the rice is tender but has not yet absorbed all the liquid and a skewer inserted into the squash meets no resistance, about 45 minutes.

Step 4

Remove from the oven, uncover and stir in the roasted squash. Add half of the cheese and the remaining 1 tablespoon butter, then stir vigorously until the butter is melted and the risotto is creamy. Let stand uncovered for 5 minutes; the risotto will thicken as it stands.

Step 5

Taste and season with salt and pepper. Serve with the remaining cheese and additional oil for drizzling.

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