Baked Butternut Squash Risotto
Enjoy everything about risotto without all the bothersome stirring! This Baked Butternut Squash Risotto is creamy, flavorful and made entirely in one pot. It’s a vegetarian, gluten-free dinner that the entire family will love!
Before I went to cooking school, risotto was a dish that intimidated me. I ordered it often when I went out to dinner, but I lacked the courage to try it at home.
I discovered that it’s really not hard to make at all. My vegetable risotto is made the classic way on the stove top, which requires plenty of stirring.
When I’m not in the mood for all the stirring, I prepare my Instant Pot risotto or pumpkin risotto. They both cook up so quickly and are perfect every time.
And my beef short ribs with mushroom risotto make a phenomenal meal for special occasions!
This Baked Butternut Squash Risotto is my newest creation, and it’s as easy as my Instant Pot version but no special appliance is necessary.
It takes considerably longer to cook, but the risotto bakes in the oven to creamy perfection, along with tender cubes of butternut squash that almost melt in your mouth.
It’s topped with optional but highly recommend crispy sage leaves for the ultimate fall and winter dinner!
Why you’ll love this recipe:
- Baked risotto is creamy, flavorful and packed with tender butternut squash. It’s topped with crispy sage leaves for the ultimate dinner!
- It’s one of the easiest ways to make risotto as there’s minimal prep and no bothersome stirring.
- It’s a satisfying vegetarian dinner that cooks up in just one pot.
- This recipe is naturally gluten-free and may be made vegan by omitting the dairy.
Recipe ingredients
Ingredient notes
- Arborio rice. For best results, use arborio rice, which is an Italian short-grain rice. The grains are higher in starch, firm and creamy, which makes it the best for risotto.
- Butternut squash. See my post for instructions on how to cut butternut squash into cubes. You’ll need to cut them into 1/2″ cubes to ensure that they’re nice and tender. 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. As a time saver, use pre-cut butternut squash and adjust the size as needed.
- Aromatics. Onion and garlic are sautéed until tender prior to adding the rice, which add plenty of flavor to the risotto.
- Vegetable broth. Use homemade vegetable stock or your favorite store bought brand.
- White wine. Use a dry white wine such as sauvignon blanc that’s drinkable quality. The wine is optional, but it does add great depth of flavor and acidity to the dish.
- Parmesan cheese. This adds umami flavor to the dish, but it may be omitted to make this risotto dairy-free and vegan.
- Butter. Adds creaminess and gives the risotto an even silkier mouthfeel. Omit to make this dish dairy-free and vegan.
- Sage leaves. Crispy sage leaves add delicious texture and flavor, but they may be omitted if you don’t have any on hand.
How to make baked risotto
Making baked risotto couldn’t be easier. There’s minimal prep and steps involved, so this recipe is very low maintenance.
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 onion and garlic until softened.
- Add the vegetable stock and bring to a boil. Remove from heat and stir in the arborio rice and butternut squash.
- Bake at 350 degrees for 50-55 minutes or until the liquid has been absorbed and the rice appears dry on top.
- Remove from heat and vigorously stir in the water, wine, parmesan cheese, butter and salt and pepper until combined.
FAQs
The key ingredient for risotto is arborio rice, which is an Italian short grain rice that’s higher in starch.
From there, this recipe includes butternut squash, olive oil, onion, garlic, white wine, vegetable broth, parmesan cheese and butter.
The parmesan cheese and butter may be omitted to make this butternut squash risotto vegan.
Using hot vegetable stock is key for this baked risotto. The hot liquid helps the risotto release it’s starches, which ensures a soft, creamy texture.
Risotto is a dish that’s best served immediately. For best results, plan to serve your baked risotto immediately after it comes out of the oven.
This recipe is extremely versatile and pairs well with roasted or grilled meats.
It also makes a great vegetarian meal served with a simple side salad, sautéed greens, and you may add white beans for added protein.
Serving suggestions
This easy butternut squash risotto is completely versatile and can be served up a number of ways as outlined below.
- This dish makes a great vegetarian dinner served with a tri-colore salad or sautéed Swiss chard.
- Stir in additional vegetables such as sautéed mushrooms or baby spinach.
- Top with air fryer chicken breasts or air fryer pork chops for added protein. Instant pot shredded chicken or slow cooker pulled pork are also wonderful additions.
- Change up this recipe by using kabocha squash or delicata squash in place of the butternut, and use your favorite herbs and spices.
Recipe 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 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.
More butternut squash recipes you’ll love:
- 30+ Butternut squash recipes
- Butternut squash casserole
- Butternut squash quinoa salad
- Butternut squash ravioli by Self Proclaimed Foodie
- Butternut squash soup
- Cinnamon roasted butternut squash
- Fall harvest salad
- Mashed butternut squash
- Roasted butternut squash and pear soup
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.
