Roasted Butternut Squash Risotto with Gruyere and W

Name: Roasted Butternut Squash Risotto with Gruyere and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Cut In Half And Seeds Removed; 3 Tablespoons Olive Oil, Divided; 6 cups Vegetable Broth (or Beef/Chicken Broth); 1 whole Onion, Diced; 2 cloves Garlic, Minced; 1- 1/2 cup Arborio Rice; 1/2 cups Dry White Wine; 1/2 cups Gruyere Cheese; Salt And Pepper, to taste; 1- 1/2 cup Chopped Walnuts, Divided

Servings: persons

1
Preheat your oven to 350 degrees F and prepare squash for roasting.
2
Drizzle 1 tablespoon of olive oil over the squash and cook for 1 hour.
3
Once cooked, remove the cooked squash from its skin and mash or puree (depending on your preferred texture).
4
Heat broth over medium heat.
5
Sautee diced onion and minced garlic over medium heat in 1 tablespoon of olive oil for 5 minutes or until translucent.
6
Add arborio rice and remaining 1 tablespoon of olive oil and cook in the pan for 2 minutes.
7
Add broth 1 cup at a time, stirring often, until all liquids have absorbed.
8
After all the broth has been added, add dry white wine.
9
After this is absorbed, remove from the heat and fold in shredded Gruyere cheese and the roasted squash.
10
Salt and pepper to taste.
11
Fold in 1 cup walnuts.
12
Serve, garnishing with remaining 1/2 cup chopped walnuts.

623

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 1 whole Butternut Squash, Cut In Half And Seeds Removed, 3 Tablespoons Olive Oil, Divided, 6 cups Vegetable Broth (or Beef/Chicken Broth), 1 whole Onion, Diced, and more.

Yes, Roasted Butternut Squash Risotto with Gruyere and Walnuts 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!

Roasted Butternut Squash Risotto with Gruyere and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions