Creamy Roasted Butternut Squash

This creamy roasted butternut squash risotto is a soul-soothing dish perfect for cozy evenings. The tender, caramelized squash blends seamlessly with rich Parmesan and smooth Arborio rice creating a luxurious texture that's both comforting and elegant. It's the kind of recipe that fills your kitchen with warmth and invites you to slow down and savor every bite.

I first made this dish when I wanted to capture the essence of fall in a bowl and it immediately earned a spot in our regular rotation.

Ingredients You Need

• Butternut squash: peeled and diced contributes caramelized sweetness roasting brings out the best flavors so choose one that's firm and heavy for its size
• Olive oil: adds depth to roasting and sauteing opt for extra virgin for richer taste
• Onion: finely chopped forms the aromatic base that gently infuses every bite
• Garlic: minced adds a subtle pungency that lifts the dish without overpowering
• Arborio rice: creates the creamy foundation rice grains must be fresh and avoid prewashed types
• Dry white wine: enhances complexity and helps deglaze the pan choose a crisp favorite
• Vegetable or chicken broth: heated keeps cooking even and ensures a velvety finish
• Grated Parmesan cheese: lends a salty tang and richness use good quality Parmesan for best results
• Heavy cream or mascarpone cheese: adds extra silkiness and balanced indulgence mascarpone is a great substitute for a lighter touch
• Fresh sage leaves: optional garnish, brings an herbal freshness that cuts through the creaminess

Detailed Cooking Directions

Build The Roasted Squash:

Preheat your oven to 400 degrees Fahrenheit. Toss the diced butternut squash with one tablespoon of olive oil and season with salt and pepper. Arrange the squash in a single layer on a baking sheet and roast for about twenty five to thirty minutes stirring halfway through so they caramelize evenly and become tender.

Sauté Aromatics:

In a large saucepan heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook gently until translucent about five minutes. Then add minced garlic cooking for an additional minute being careful not to let it burn to keep the flavor bright.

Toast The Rice:

Stir in the Arborio rice making sure every grain is coated with oil. Toast the rice gently for one to two minutes until it becomes slightly translucent around the edges but not browned. This step builds the perfect base to absorb liquids slowly.

Add White Wine:

Pour in the white wine letting it simmer and reduce while stirring frequently. This adds a subtle acidity that balances the creaminess of the risotto.

Incorporate Broth Gradually:

Begin adding the heated broth one ladle at a time. Stir continuously and wait until almost all the liquid is absorbed before adding the next ladle. This slow process releases the rice's starch creating the signature creamy texture. It should take approximately eighteen to twenty minutes until the rice is tender but still has a slight bite.

Fold In Creamy Elements:

Gently fold in the roasted butternut squash, grated Parmesan, and heavy cream or mascarpone cheese. Stir just enough to combine so the warm squash doesn't lose shape and the cheese melts smoothly into the rice.

Season And Serve:

Taste and adjust salt and pepper as necessary. Serve immediately garnished with fresh sage leaves and an extra sprinkle of Parmesan cheese for finishing bright savory notes.

My favorite ingredient here is fresh sage which adds an incredible earthy brightness that contrasts beautifully with the creamy risotto. I remember the first time I introduced this dish to friends on a crisp fall evening and how it instantly brought everyone together with warm smiles.

Smart Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to revive the creamy texture and stir gently over low heat to prevent sticking. Avoid freezing as the risotto's texture can become grainy.

Ingredient Variations

Swap butternut squash for sweet potato or pumpkin for a different but equally delicious autumn twist. Use Parmesan alternatives like Pecorino Romano or a mild aged Asiago for an interesting flavor change. For a dairy-free version, omit the cream and instead stir in a bit of coconut milk or cashew cream.

Perfect Pairing Ideas

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A glass of the same dry white wine used in cooking complements the risotto without overpowering it. Roasted chicken or herb-crusted pork pairs well for a heartier meal.

This recipe perfectly balances creamy texture and autumn flavors providing a comforting meal for any occasion.

Frequently Asked Questions

→ What is the best way to roast butternut squash for this dish?

Peel and dice the squash evenly, then coat with olive oil, salt, and pepper. Roast at 400°F (200°C) until caramelized and tender, about 25-30 minutes, stirring once halfway through.

→ Which rice works best for creamy texture?

Arborio rice is ideal because its high starch content creates the creamy consistency typical of this dish.

→ Can I substitute Parmesan cheese with another cheese?

While Parmesan adds a nutty, salty depth, Pecorino Romano or Grana Padano can be used as alternatives for similar flavor profiles.

→ How do I achieve the perfect risotto consistency?

Gradually add hot broth one ladle at a time, stirring often and letting the rice absorb the liquid slowly until creamy yet al dente.

→ What role does white wine play in this dish?

White wine adds acidity and complexity, enhancing the rice’s flavor and balancing the richness of the cheese and cream.

→ Is it necessary to use heavy cream or mascarpone cheese?

Adding cream or mascarpone enriches the final texture, giving a silky smoothness that complements the roasted squash and cheese.