Butternut Squash Risotto
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  • 1 medium butternut squash
  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ cup short grain brown rice
  • 1 tsp. butter
  • ¼ cup white wine
  • 4-6 cups veggie broth, heated in a pot
  • ½ cup butternut squash puree
  • ¼ tsp. freshly grated nutmeg
  • ½ cup grated Parmesan cheese
recipe by STIR Cooking School


Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

Cut squash in half and remove seeds, place face down on baking sheet.

Bake 30-35 minutes, until tender, remove and let cool.

Place squash flesh in blender and blend until smooth.

Heat olive oil in a pan on medium heat.

Cook onions 3-4 min until translucent. Add garlic and cook for 2 minutes.

Ada the rice and butter and mix together, toasting the rice for a minute.

Add wine and cook until liquid is evaporated.

Slowly add broth ½ cup at a time stirring frequently until liquid is completely absorbed before adding more broth.

Cook for 20-30 min. adding broth as needed.  Rice should be slightly firm.

When almost done, add butternut squash, nutmeg, parmesan cheese and salt and pepper.

Lemon or a splash of white wine adds a nice acidity when you are finished cooking. Garnish with fresh sage leaves.