Butternut Squash Risotto

Butternut squash is so tasty that we love to stir it into risotto, pasta and whatever else we can imagine. This is a slightly different take on my Pumpkin Risotto and Duck Confit Risotto with Butternut Squash and Caramelized Cippolini Onions. Add sausage to it as I did in my Savory Sage and Sausage Risotto and you have yet another wonderful risotto.


1 to 1 1/2 cups of cooked butternut squash about a 1 lb. butternut squash
2 tablespoons of olive oil
1/2 cup of finely diced yellow onion
2 large garlic cloves minced
1 cup of risotto
1/2 cup of dry white wine
5 cups of chicken broth divided
1 1/2 teaspoons of poultry seasoning
1/4 cup of parmesan cheese


Cut squash in half vertically and place in a cake pan flesh side down. Add water a quarter of the way up the squash, cover with foil and bake in a preheated oven at 375 degrees for 45 minutes or until fork tender. Cool, remove flesh and puree in a blender along with 1 cup of chicken broth and set aside. Using a large, heavy skillet add the oil and onions and sauté over medium heat until translucent. Add the garlic and risotto and stir for about a minute. Add white wine and stir. Add poultry seasoning and broth about 1 cup of broth at a time. Stir frequently adding broth when most has been absorbed. This process takes about 30 minutes. When the risotto is tender stir in squash and parmesan cheese. Serve family style and enjoy!

Suggested Beverage

Try McManis Family Vineyards Chardonnay (River Junction, California), Hahn Estates Chardonnay (Monterey), Dogfish Head Punkin Ale (Milton, DE) or Michelob Brewing Co. Jack’s Pumpkin Spice Ale (St. Louis, MO).

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