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Roasted Butternut Squash Risotto Recipe

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Creamy roasted butternut squash risotto with sweet caramelized squash, nutty browned butter, fresh sage, bright lemon, and crunchy pistachios. This elegant yet comforting vegetarian dish is perfect for weeknight dinners or special occasions.

Ingredients

  • 1 cup ½-inch butternut squash cubes
  • 1 tablespoon extra-virgin olive oil
  • Pinch of kosher salt or fine sea salt
  • Freshly ground black pepper
  • ¼ cup unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • About 6 fresh sage leaves
  • 3 cups vegetable broth
  • 2 fresh sage leaves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • 5 ounces risotto rice
  • ½ cup vegetable broth
  • ½ cup freshly grated Parmesan cheese
  • Finely grated zest and juice from ½ a lemon
  • ¼ cup shelled pistachios, coarsely chopped

Instructions

  1. Preheat the oven to 425°F (210°C) and line a baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 12–15 minutes until tender. Broil for 1–2 minutes if desired, then set aside.
  3. Melt the butter over medium heat and cook until golden brown and nutty. Transfer to a bowl and let cool.
  4. Heat olive oil in a small skillet and fry the sage leaves for a few seconds until crisp. Drain on paper towels.
  5. Heat the vegetable broth with the minced sage in a saucepan and keep warm over low heat.
  6. In a large sauté pan, heat half of the browned butter with the olive oil. Cook the shallot for 3–4 minutes until softened.
  7. Add the risotto rice and cook for about 2 minutes until the edges of the grains become slightly translucent.
  8. Add ½ cup vegetable broth and stir until mostly absorbed. Continue adding the remaining warm broth one ladleful at a time, allowing each addition to absorb before adding more.
  9. When about 1 cup of broth remains, stir in the roasted squash. Add another ½ cup broth and cook until nearly absorbed.
  10. Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with black pepper and adjust salt if needed.
  11. Add the remaining broth until the risotto reaches a loose, creamy consistency. Cover and let rest for 5 minutes off the heat.
  12. Serve in warm bowls drizzled with the remaining browned butter and topped with crispy sage leaves, chopped pistachios, extra lemon zest if desired, and freshly ground black pepper.

Notes

  • For a dairy-free version, replace the butter with olive oil and use a dairy-free Parmesan alternative.
  • Add sautéed mushrooms, spinach, roasted asparagus, or grilled chicken for extra flavor and protein.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Reheat gently with a splash of vegetable broth or water to restore the creamy texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-butternut-squash-risotto-recipe/