Rice & Butternut Squash Recipe

Name: Rice & Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash; 1 cup onion cut in 1-inch chunks; 1 cup carrot cut in 1-inch chunks; 1 cup celery cut in 1-inch chunks; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter; 1 tablespoon kosher salt; 5 cups hot water or light stock, plus more if needed; 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano; 2 tablespoons butter, cut in pieces; 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A food processor; a heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

Servings: persons

2 pounds butternut squash
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon kosher salt
5 cups hot water or light stock, plus more if needed
2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 tablespoons butter, cut in pieces
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
A food processor; a heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

1
Trim, peel, and remove seeds from the squash.
2
Cut it into 1/2-inch cubes.
3
Using a food processor, mince the onion, carrot, and celery chunks to a fine-textured paste (pestata).
4
Put the olive oil and butter in the saucepan and set over medium heat.
5
When the butter is melted, scrape in the pestata and season with 1/2 teaspoon of the salt.
6
Cook the pestata for about 5 minutes, stirring it around the bottom of the pan, until it has dried out and just begins to stick.
7
Pour in the hot water or stock, and bring to a boil.
8
Drop in the squash, then all the rice, stirring, and remaining salt.
9
Return the liquid to the boil, cover the pan, and reduce the heat to keep the riso bubbling gently.
10
Cook for about 14 minutes, until the rice and the squash are cooked and creamy (see box, page 41).
11
Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated.
12
Stir in the 1/2 cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

2278

kcal

Calories

210

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds butternut squash, 1 cup onion cut in 1-inch chunks, 1 cup carrot cut in 1-inch chunks, 1 cup celery cut in 1-inch chunks, and more.

Yes, Rice & Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice & Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions