Butternut Squash Risotto

This butternut squash risotto is perfect for a fall date night! Made with just 10 ingredients, it's creamy, comforting, and filled with cozy autumn flavor.

Butternut squash risotto

I love making this butternut squash risotto as much as I love eating it. Honestly! I know that risotto is famously tedious to prepare – add a little broth, stir, add a little broth, stir some more. But on a crisp, cool fall night, I welcome the chance to stand over the warm stove and watch it come together. I think it’s mesmerizing to see the raw squash and uncooked rice transform into a rich, creamy risotto. The fact that it smells amazing doesn’t hurt either.

And when you sit down to eat, all that stirring really pays off. This butternut squash risotto has a delicious creamy texture and a tangy, sweet autumnal flavor from the squash, fresh rosemary, and white wine. Jack and I can attest that it’s a perfect dinner for a fall date night. I also think it would be a great vegetarian main course for Thanksgiving…though I hope you don’t wait that long to try it.

Butternut squash risotto recipe ingredients

Butternut Squash Risotto Recipe Ingredients

Here’s what you’ll need to make this butternut squash risotto recipe:

  • Butternut squash, of course! Make sure to cut it into little 1/4-inch cubes so that it can cook through in the time it takes to make the risotto. If you have leftover squash, save it to make this pasta or this soup!
  • Arborio rice – This Italian short-grain white rice gives the risotto a wonderful creamy texture.
  • Garlic and onion – For savory depth of flavor.
  • White wine – It adds rich, tangy flavor.
  • Fresh sage or rosemary – Either works! Both of these herbs add cozy, woodsy autumn flavor to the risotto.
  • Vegetable broth – Use store-bought, or make your own.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Diced squash and arborio rice in Dutch oven with wooden spoon

How to Make Butternut Squash Risotto

This butternut squash risotto takes a little time to prepare, but the process is simple. Here’s how it goes:

First, sauté the veggies. Cook the onion for 2-3 minutes over medium heat. Then, add the squash and cook for another 6-8 minutes, until it starts to soften.

Next, toast the rice. Stir it into the pot along with the garlic and rosemary or sage. Let it cook for 1 minute before you add the wine and cook, stirring, for another 1-3 minutes, until the wine cooks down.

Risotto in Dutch oven with wooden spoon

Then, start adding the broth. Pour in 3/4 cup at a time and cook, stirring constantly, until the rice absorbs each addition. After you add the final 3/4 cup of broth, cook until the squash is tender and the risotto is soft and creamy.

Season to taste and serve. That’s it!

Two plates of butternut squash risotto with sage

Butternut Squash Risotto Serving Suggestions

This risotto will thicken as it sits, so it’s best hot from the stove. Garnish it with fresh parsley, small sage leaves, and freshly grated pecorino or Parmesan cheese. (If you’re vegan, don’t worry! The risotto is great without the cheese too.)

Round out the meal with homemade focaccia or crusty bread and a vegetable side dish. I like to pair this butternut squash risotto with a simple salad, like my Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli. Don’t forget the apple crumble for dessert!

If you have leftover risotto, it will keep well in the fridge for up to 3 days. It will be thick on days 2 and 3, so I recommend reheating it on the stove with a splash of water or stock to loosen it up. Season to taste, and enjoy!

Butternut squash risotto recipe

More Favorite Winter Squash Recipes

If you love this butternut squash risotto, try one of these winter squash recipes next:

Butternut Squash Risotto

rate this recipe:
4.96 from 68 votes
Prep Time: 15 mins
Cook Time: 40 mins
Serves 4
This butternut squash risotto is creamy, comforting, and delicious! Filled with cozy autumn flavor, it's a perfect recipe for a fall dinner party or date night.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 cups cubed butternut squash, ¼-inch cubes
  • 2 garlic cloves, finely chopped
  • 1 teaspoon minced rosemary or sage
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 4 cups warmed vegetable broth
  • Chopped parsley or small sage leaves, optional, for garnish
  • ½ cup grated pecorino or Parmesan cheese, optional, for serving


  • In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.
  • Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.
  • Garnish with parsley or sage leaves and serve with grated cheese, if desired.


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Rate this recipe (after making it)

  1. Melissa O

    5 stars
    As part of the cooking club, we incorporated this into our Thanksgiving dinner. It was super yummy.

  2. Megan Lane

    5 stars
    Delicious! We topped ours with a fresh fried egg from our chickens. My husband even went back for seconds. Perfect cold winter night dinner. Directions were easy to follow too!

  3. Brooke Poppe

    Loved this recipe! My first risotto and it certainly did not disappoint. Squash was the perfect fall flavor.

  4. Kate S.

    5 stars
    This seemed so simple but tasted so delicious! I went with the fresh sage and it really was the perfect bowl of autumn.

  5. Jacqueline Hockman

    5 stars
    Tried this tonight. Delicious!!

  6. Alfreida Siegel

    5 stars
    Made your most DELICIOUS butternut squash risotto recipe for our 38th Wedding Anniversary and what a celebration! Perfecto!!!

  7. Jacob & Nina Ham

    5 stars
    My hubby and I made this together—we cook all of the time but hadn’t made risotto OR butternut squash. Y’all. We loved it so much!! This recipe is the PERFECT fall dish! We also and have a deeper appreciation for risotto and will be looking for more butternut squash recipes!

  8. Carrie McCormack

    5 stars
    I am a huge risotto fan – along with mac & cheese, it’s the ultimate comfort food for me! This recipe did not disappoint! The directions were easy to follow, the taste was perfectly autumnal, and it was a huge hit with everyone who ate it. I did have to cook the rice for longer than I anticipated, but it was worth the wait! This is going into the rotation!

  9. Emily

    4 stars
    This is a perfect Midwest Fall recipe. I needed to stir and cook the rice a bit longer, but the taste was on point. The color of the butternut squash really pops!

  10. Lauren

    5 stars
    My family LOVED this dish. I didn’t even add the parmesan and it was perfect. We served it with roasted brussel sprouts.

  11. Elaine Scanlon

    5 stars
    Loved this! Perfect fall recipe! I’d say closer to 3 servings than 4. I served it with a Pear Salad. Yum!

  12. Kristy Lappinga

    5 stars
    The result, at the end of cooking this risotto is: a perfect creamy and al dente texture, as well as, a very nice balance of flavor (salt, pepper, sweet squash and savory herbs).


  13. Brenda Leis

    5 stars
    Fantastic recipe and great choice for the November Cooking club.

  14. Brenda Leis

    We loved this recipe. I used white cheddar and Saskatoon Berry wine because that is what I had in the fridge. Great choice for the November cooking club.

  15. Gillian Bower

    5 stars
    Delicious! Made it with my boyfriend and we ate it all in one sitting!

  16. Colette Schwene

    5 stars
    This butternut squash risotto was the perfect fall recipe to warm me up. I didn’t have sage or parsley so so added some crisp kale chips as garnish. Chef’s kiss!

  17. Donna Newcomb

    5 stars
    An addendum-forgot to rank. Five stars all the way!

  18. Donna Newcomb

    First time ever making risotto.. I’ve always been a little intimidated when I read about it.
    Couldn’t be happier with the result. Easy to follow instructions and tasty results.

  19. Maura Fehon

    5 stars
    We loved this recipe!! Planning to make it again as a Thanksgiving side. Thank you!

  20. Shira Isenberg

    5 stars
    This recipe is so simple and delicious. We loved it!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.