Creamy Butternut Squash Risotto: The Ultimate Cozy Fall Comfort Food

As the leaves turn golden and the air grows crisp, nothing beats the warm embrace of a bowl of creamy butternut squash risotto. This classic Italian-inspired dish combines the natural sweetness of roasted butternut squash with the rich, velvety texture of perfectly cooked Arborio rice. It’s a vegetarian masterpiece that’s elegant enough for holiday dinners yet simple enough for weeknight meals. If you’re searching for the best butternut squash risotto recipe, look no further—this version delivers restaurant-quality creaminess without heavy cream, thanks to the starch released from the rice and the silky puree of tender squash.

Butternut squash risotto has roots in Northern Italy, where seasonal pumpkins and squashes are celebrated in hearty rice dishes. Known as “risotto alla zucca” in Italian, it highlights the squash’s earthy sweetness balanced with savory notes from Parmesan, sage, and a touch of white wine. This easy butternut squash risotto elevates the traditional method by roasting the squash first for deeper flavor and caramelization, making it a standout fall risotto recipe that’s both comforting and sophisticated.

Whether you’re a risotto novice intimidated by constant stirring or a seasoned cook looking for the perfect autumn dish, this recipe will guide you to flawless results. The end result is a luscious, golden risotto that’s creamy, flavorful, and packed with seasonal goodness. Let’s dive into why this creamy butternut squash risotto deserves a spot on your table this season.

Why You’ll Love This Creamy Butternut Squash Risotto

This isn’t just any risotto—it’s a hug in a bowl. The butternut squash adds a subtle sweetness that pairs beautifully with nutty Parmesan and aromatic sage, creating layers of flavor in every bite. Unlike quicker rice dishes, risotto’s slow cooking process releases starch for that signature creaminess, no cream required.

It’s naturally vegetarian (use vegetable broth!), gluten-free, and customizable. Make it vegan by swapping Parmesan for nutritional yeast or a plant-based alternative. With about 40 minutes of hands-on time, it’s therapeutic to stir while sipping wine, and the aroma filling your kitchen is pure fall magic.

Nutritionally, butternut squash is a powerhouse—rich in vitamins A and C, fiber, and antioxidants. Combined with Arborio rice, it makes a satisfying meal that’s hearty without being heavy. One serving clocks in around 350-400 calories, depending on portions, making it a balanced option for cozy dinners.

Ready to make the creamiest butternut squash risotto recipe at home? Here’s everything you need.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• 3 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (such as Pinot Grigio)
• 6 cups vegetable broth (or chicken broth for non-vegetarian), warmed
• 8-10 fresh sage leaves, chopped (plus extra whole leaves for garnish)
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 2 tablespoons unsalted butter
• Optional: toasted pine nuts or pumpkin seeds for crunch

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized. Set aside half the cubes for mixing in later; puree the other half in a blender or food processor until smooth.
2. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and chopped sage; cook for 1 minute until fragrant.
4. Add the Arborio rice and stir to coat in the oil, toasting for 2-3 minutes until the edges become slightly translucent.
5. Pour in the white wine and stir until mostly absorbed, about 2 minutes.
6. Begin adding the warmed broth, one ladle (about 3/4 cup) at a time. Stir constantly until the liquid is nearly absorbed before adding the next ladle. This process takes 18-22 minutes—be patient for maximum creaminess!
7. After about 15 minutes, when the rice is nearly al dente, stir in the butternut squash puree. Continue adding broth and stirring until the rice is creamy and tender but still has a slight bite.
8. Remove from heat. Stir in the roasted squash cubes, grated Parmesan, and butter. Season with salt and pepper to taste. Let rest for 2-3 minutes—the risotto will thicken slightly.
9. Serve immediately in warm bowls, garnished with extra Parmesan, fresh sage leaves (fried crisp in a little oil if desired), and toasted nuts.

Tips for Perfect Butternut Squash Risotto Every Time

Achieving that dreamy creaminess is all about technique. Here are pro tips to make your creamy butternut squash risotto foolproof:

• Use warm broth: Cold broth shocks the rice and slows cooking, leading to uneven texture.
• Stir patiently: Constant stirring releases starch for creaminess. Use a wooden spoon and go clockwise for tradition!
• Don’t rush the roast: Caramelizing the squash adds depth—don’t skip this step.
• Rice matters: Arborio is ideal; Carnaroli works too. Avoid long-grain rice.
• Taste as you go: Adjust seasoning at the end; Parmesan adds saltiness.
• For extra creaminess: Stir vigorously off-heat (mantecatura) to emulsify butter and cheese.
• Shortcuts: Use pre-cut squash to save prep time, or make puree ahead.

Common mistakes? Overcooking to mush or under-stirring for gummy results. Follow the ladle method, and you’ll nail it.

Variations on Classic Butternut Squash Risotto

This easy butternut squash risotto is versatile—try these twists:

• Vegan version: Use vegan butter, nutritional yeast instead of Parmesan, and vegetable broth.
• Protein boost: Add crispy pancetta, sausage, or shrimp at the end.
• Herb swap: Rosemary or thyme for sage.
• Cheesy upgrade: Stir in Gorgonzola or goat cheese for tang.
• Spicy kick: Red pepper flakes or chili oil.
• Baked method: For hands-off, bake after initial stovetop steps (search for oven-baked variations).
• With greens: Wilt in spinach or kale for color and nutrition.

Serving Suggestions and Pairings

This fall risotto recipe shines as a main with a simple green salad (arugula with lemon vinaigrette) or roasted Brussels sprouts. For sides, crusty bread soaks up the sauce perfectly.

Wine pairings: Crisp white like Sauvignon Blanc or the same Pinot Grigio used in cooking. For red, light Pinot Noir.

As a holiday side, it complements turkey or roast chicken beautifully. Leftovers? Reheat with a splash of broth—risotto “cakes” fried in butter are divine!

Fun Facts and Cultural Context

Risotto originated in Northern Italy, where rice paddies thrive. Butternut squash versions are popular in Veneto during fall harvest festivals. Squash symbolizes abundance, making this dish perfect for Thanksgiving or cozy gatherings.

Did you know? Authentic risotto is “all’onda”—wavy and flowing, not stiff. Italians judge by the “wave” when plated!

Storage and Make-Ahead Tips

Store in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop with extra broth. Freezes well up to 1 month—thaw and revive with liquid.

Make squash puree 1-2 days ahead for easier prep.

This creamy butternut squash risotto is more than a meal—it’s an experience. Rich, comforting, and bursting with autumn flavors, it’s sure to become your go-to butternut squash risotto recipe. Gather your ingredients and get stirring—you won’t regret it!