Roasted Butternut Squash Risotto Recipe

Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 whole Butternut Squash, Peeled And Cubed; 4 Tablespoons Olive Oil, Divided; 6 cups Vegetable Stock (or Water); 1/2 sticks Unsalted Butter; 2 teaspoons Minced Garlic; 1 teaspoon Dried Oregano; 1/2 teaspoons Dried Sage; 1 teaspoon Dried Parsley; 1- 1/2 cup Small-grain Rice; 2 whole Lemons, Juiced; 2 pinches Salt To Taste; 2 pinches Pepper To Taste

Servings: persons

1 whole Butternut Squash, Peeled And Cubed
4 Tablespoons Olive Oil, Divided
6 cups Vegetable Stock (or Water)
1/2 sticks Unsalted Butter
2 teaspoons Minced Garlic
1 teaspoon Dried Oregano
1/2 teaspoons Dried Sage
1 teaspoon Dried Parsley
1- 1/2 cup Small-grain Rice
2 whole Lemons, Juiced
2 pinches Salt To Taste
2 pinches Pepper To Taste

1
Preheat the oven to 400 degrees F.
2
Place the peeled and cubed butternut squash on a baking tray, and sprinkle it with 2 tablespoons of olive oil and some salt and pepper.
3
Bake at 400 degrees F for 30-40 minutes, or until the squash is tender.
4
Put the vegetable stock or water in a medium saucepan over medium heat until it boils, then lower heat to a simmer and keep warm.
5
Meanwhile, in a medium pot over medium heat, combine the butter, remaining 2 tablespoons olive oil, garlic, and herbs.
6
Cook for 2-3 minutes.
7
Then add the rice and stir around for a minute or two.
8
Stir in a ladle of hot stock or water.
9
Let the rice absorb most of the liquid, then repeat, letting the rice absorb the liquid each time before adding more.
10
Once the rice has cooked, remove from heat, and add in the butternut squash.
11
Mash the squash into the rice with a fork.
12
Stir in the lemon juice and salt and pepper.
13
Let sit for 5 minutes, and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 whole Butternut Squash, Peeled And Cubed, 4 Tablespoons Olive Oil, Divided, 6 cups Vegetable Stock (or Water), 1/2 sticks Unsalted Butter, and more.

Yes, Roasted Butternut Squash Risotto 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.

Roasted Butternut Squash Risotto

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