This creamy butternut squash risotto is one butternut squash spaghetti our favorite healthy dinner recipes. Perfect for a dinner party or date night, it’s comforting and delicious.

I love making this butternut squash risotto as much as I love eating it. 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 hope you don’t wait that long to try it. 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!

This Italian short-grain white rice gives the risotto a wonderful creamy texture. Both of these herbs add cozy, woodsy autumn flavor to the risotto. Use store-bought, or make your own. To make all the flavors pop! Find the complete recipe with measurements below. 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.

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. 4 cup at a time and cook, stirring constantly, until the rice absorbs each addition. 4 cup of broth, cook until the squash is tender and the risotto is soft and creamy. Garnish it with fresh parsley, small sage leaves, and freshly grated pecorino or Parmesan cheese. The risotto is great without the cheese too.

Round out the meal with homemade focaccia or crusty bread and a vegetable side dish. 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. 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. 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. Cook until the butternut squash is tender, and the risotto is soft and creamy. Garnish with parsley or sage leaves and serve with grated cheese, if desired. 5-Part Guide to Delicious Vegetarian Eating!

I must confess that I made a number of modifications, including using acorn squash instead of butternut, and also adding a few mushrooms and some red bell pepper. In the end I used all 4 cups of the broth but probably would have been fine with just 3. In any case it was delicious and I will come back to this recipe the next time I want risotto. I had to make a small substitution, I didn’t have an onion in the house so I used some frozen pearl onions cut in half.

And enjoyable to make exactly as written. I’m so glad you loved the recipe! Made this yesterday and it was delicious! I topped mine with red chili flakes and butter-fried sage—went really well with the creamy squash. Can you use quinoa instead of rice? I just made this and I’m staring at my empty plate and calculating how much more I can have without my boyfriend going hungry.