Baked Butternut Squash Risotto
This Baked Butternut Squash Risotto is rich, creamy and packed with tender butternut squash, and comes together without all the constant stirring! It’s made in one pot with simple ingredients, then finished with parmesan cheese and butter for an easy, comforting fall dinner.
I love a good risotto, but I don’t always feel like standing over the stove adding broth and stirring constantly. That’s where this Baked Butternut Squash Risotto comes in!
Instead of making risotto the traditional way, everything cooks together in the oven until the rice is tender and the butternut squash practically melts in your mouth. A little butter and parmesan cheese stirred in at the end gives it that rich, creamy texture we all love.
I learned how to make classic risotto in cooking school, and while I still love my spring vegetable risotto, this hands-off version is the one I turn to when I want something easier.
Top it with crispy sage leaves for even more fall flavor, and you’ve got a cozy vegetarian dinner that’s impressive enough for entertaining but easy enough for a weeknight.
If you’re looking for more comforting meals without all the extra work, don’t miss my collection of easy fall dinner recipes!
Why you’ll love this recipe:
- No constant stirring. Unlike traditional stovetop risotto, this easy oven-baked risotto cooks almost entirely hands-off.
- Rich and creamy. Arborio rice, tender butternut squash, parmesan and butter create a wonderfully creamy texture without heavy cream.
- One-pot recipe. Everything cooks in one oven-safe pot, which means fewer dishes to wash!
- Versatile. It’s a satisfying vegetarian main dish or a delicious side dish for chicken, pork or your favorite protein.
- Easy to customize. This recipe is naturally gluten-free when made with gluten-free broth and can be made dairy-free or vegan with a few simple adjustments.
Recipe ingredients
- Arborio rice. This Italian short-grain rice is essential for the signature creamy texture of risotto. Its high starch content creates creaminess without adding heavy cream.
- Butternut squash. Adds natural sweetness, color and a delicious creamy texture as it softens. Cut it into 1/2-inch cubes so it cooks evenly with the rice. See my guide on how to cut butternut squash for helpful tips.
- Onion and garlic. These simple aromatics create a flavorful base for the dish.
- Vegetable broth. Use your favorite store-bought broth or homemade vegetable stock.
- White wine. Adds acidity and depth of flavor that balances the richness of the risotto. Sauvignon blanc is a great choice, but the wine is optional.
- Parmesan cheese. Adds savory, nutty flavor and richness. Use a vegetarian-friendly parmesan-style cheese if needed.
- Butter. Stirred in at the end for an extra silky, creamy finish.
- Fresh sage. Crispy sage leaves make a delicious optional garnish and complement the sweet butternut squash beautifully.
See the recipe card below for the full list of ingredients and quantities.
How to make baked risotto
Making risotto in the oven is so much easier than the traditional stovetop method. There’s no need to add broth a little at a time or stir continuously, and everything cooks in the same pot!
Pro tip: Prep your butternut squash up to a few days in advance to make this baked risotto recipe go even more quickly.
See the recipe card below for full instructions.
- Sauté the aromatics. Cook the onion and garlic in olive oil in an oven-safe pot until softened.
- Add the broth, rice and squash. Bring the vegetable broth to a boil, then remove from the heat and stir in the arborio rice and cubed butternut squash.
- Bake the risotto. Cover and bake at 350°F for 50–55 minutes, or until the liquid has been absorbed and the rice appears dry on top.
- Finish until creamy. Remove from the oven and vigorously stir in the water, white wine, parmesan cheese, butter, salt and pepper until the risotto is rich and creamy.
Tips for success
- Prep the squash in advance. Peel and cube your butternut squash up to a few days ahead to make this recipe even easier. Store it in an airtight container in the refrigerator, or use pre-cut squash to save time.
- Cut the squash into small cubes. Aim for 1/2-inch pieces so the squash becomes tender by the time the arborio rice is cooked.
- Don’t skip heating the broth. Starting with hot broth helps the rice cook evenly and release its starches for a creamy texture.
- Stir vigorously at the end. This step is key! Stirring the risotto with the finishing ingredients helps release starch from the rice and creates that signature creamy consistency.
- Make it vegan. Omit the butter and parmesan cheese, or substitute your favorite plant-based alternatives. Be sure to use vegetable broth.
- Try mashed butternut squash. For an even creamier texture, stir in about one cup of roasted and mashed butternut squash after baking instead of adding cubed squash before baking.
Recipe FAQs
Risotto is best served immediately while it’s creamy and loose. To save time, prep the butternut squash, onion and garlic in advance so everything is ready when you start cooking.
Yes! The white wine adds acidity and depth of flavor, but you can omit it. Replace it with an equal amount of additional broth or water and add a small squeeze of lemon juice at the end if desired.
Store leftover butternut squash risotto in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the consistency.
Serving suggestions
This easy baked risotto is hearty enough to serve as a vegetarian main dish, but it’s also a wonderful fall side dish.
- Keep it vegetarian. Serve with a simple tri-colore salad or sautéed Swiss chard for a complete meal. Stir in white beans for additional protein.
- Add more vegetables. Stir in baby spinach or sautéed mushrooms for extra flavor and nutrition.
- Serve with protein. Pair with air fryer chicken breast or air fryer pork chops for a satisfying dinner.
- Change up the squash. Try kabocha squash or delicata squash for a different seasonal twist.
More butternut squash recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Baked Butternut Squash Risotto
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1/2 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable stock
- 1.5 cups arborio rice
- 2 cups cubed butternut squash cut into 1/2" cubes
- 1 cup water
- 1/2 cup dry white wine such as sauvignon blanc; optional
- 1/2 cup grated parmesan cheese
- 2 tablespoon butter softened to room temperature
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 10 sage leaves
Instructions
- Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.2 tablespoons olive oil, 1/2 onion, 3 cloves garlic, 4 cups vegetable stock
- Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.1.5 cups arborio rice, 2 cups cubed butternut squash
- Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.1 cup water, 1/2 cup dry white wine, 1/2 cup grated parmesan cheese, 2 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.10 sage leaves
- Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!
Notes
- Pro tip: Prep your butternut squash up to a few days in advance to make this baked risotto recipe go even more quickly.  You can also prepare my roasted whole butternut squash and stir in about one cup of mashed butternut squash to the risotto when it comes out of the oven.
- The white wine is completely optional but highly recommended as it adds acidity to the dish.
- Omit the butter and parmesan cheese to make this recipe vegan.
- Crispy sage leaves add texture and flavor to the dish. They can be prepared while the butternut squash risotto bakes.
- Store leftover risotto in the refrigerator for 3-5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
