You guys…Thanksgiving is right around the corner! Are you ready yet? Don’t worry, you still have time to get all of those last-minute ingredients. While you’re at the store, throw a butternut squash and some Arborio rice in your cart for this yummy Butternut Squash Risotto recipe.
If you are planning on having a large Thanksgiving dinner, with all the fixings, you may find your fridge space to be pretty limited leading up to the big feast. Every year I tell my family not to expect anything but quick dinners leading up to turkey day, which is why I love this recipe.
It has all the fall flavors we love, it’s simple to make, and it’s not very leftover-friendly. Yep, you read that right. I like to keep my fridge space cleared up for my holiday dishes, so the fewer leftovers I have, the better.
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Butternut Squash Risotto
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Toss cubed squash with olive oil, salt, and pepper.
- Roast for 25 minutes until tender and lightly caramelized.
- In a large saucepan, melt butter over medium heat.
- Add onion and garlic; sauté until softened (about 5 minutes).
- Stir in Arborio rice and cook for 2 minutes until edges look translucent
- Pour in wine (or broth if skipping wine) and stir until absorbed.
- Add 1 ladle of warm broth at a time, stirring frequently.
- Wait until liquid is absorbed before adding the next ladle.
- Continue for 18–20 minutes until rice is creamy and al dente.
- Stir in roasted squash, Parmesan, and herbs.
- Adjust seasoning with salt and pepper.
- Spoon into bowls, garnish with extra Parmesan and herbs.
Notes
Alternative Ingredients
- Rice Substitute: Farro or barley for a nuttier texture.
- Cheese Swap: Pecorino Romano or goat cheese for tang.
- Herbs: Rosemary instead of sage for a woodsy flavor.
- Vegan Option: Use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmesan.
- Add-ins: Toasted walnuts, crispy pancetta, or sautéed mushrooms for extra depth.