Butternut Squash Risotto Recipe


  • 1 cup uncooked Arborio Rice
  • 1 butternut squash (about 1 1/2 pounds)
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 tablespoon fresh sage, chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne papper (or to taste)
  • 4 cups chicken broth
  • 3/4 cup Parmesan cheese, grated


  • Preheat oven to 350 degrees F.
  • Prick squash in several places, set in shallow baking dish; bake at 350 degrees F. 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
  • Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes.
  • Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 15 to 20 minutes. Stir often.
  • Remove from heat; stir in cheese. Serve immediately.
*Tip: Use 1 pound washed, diced, ready to cook butternut squash. Reduce baking time to 30 minutes or until squash is tender.