Butternut Squash Risotto

This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant fall aroma to it alongside the white wine. This butternut squash risotto has a delightful creamy texture and a great flavor and makes a great choice  for a fall dinner or lunch.


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Butternut Squash Risotto

Butternut Squash Risotto

5 from 1 vote
This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant aroma to it alongside the white wine.
Servings 4 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 medium squash, cut in 1/2 inch pieces
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 2 garlic cloves, minced
  • 1 cup rice
  • 1 cup white wine
  • 2 cups vegetable stock
  • 1/2 tsp dried sage
  • salt and freshly ground black pepper
  • Parmesan Cheese


  • Cut the squash in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180 C (350 F) for about 40-50 minutes until tender. Remove peel and cut in small 1/2 inch pieces.
  • In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
  • Add red pepper, garlic and rice and cook for another 5 minutes. Add the white wine and allow to evaporate. Add gradually the vegetable stock, salt, pepper and sage. Simmer until the rice is tender and all the liquid has evaporated.Stir constantly. 
  • Add the prepared squash. Mix well and serve with Parmesan cheese on top. 


Serving: 1gCalories: 244kcalCarbohydrates: 44.2gProtein: 4.5gFat: 0.5gSugar: 3.2g
Calories: 244kcal
Course: Main Course
Cuisine: Italian
Keyword: butternut squash, main dish, risotto, salt, vegetarian dish

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  1. jenne Author says:

    Is that red bell pepper?

    1. Ella-HomeCookingAdventure Author says:

      Yes, I used red bell pepper, mostly for the color:)

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