There are few dishes that capture the feeling of warmth, comfort, and seasonal indulgence quite like Creamy Butternut Squash Risotto. Rich, velvety, and infused with subtle sweetness from roasted squash, this classic Italian-inspired dish is the definition of cozy comfort food. Whether you’re cooking a quiet family dinner, hosting friends during the cooler months, or simply craving something hearty yet elegant, this butternut squash risotto recipe delivers every time.

Risotto has a reputation for being fussy, but the truth is that once you understand the technique, it becomes a calming, almost meditative cooking experience. Stirring slowly, adding warm broth ladle by ladle, and watching the rice transform into a creamy, luxurious dish is incredibly satisfying. When paired with caramelized butternut squash, fragrant sage, and Parmesan cheese, the result is a dish that feels both rustic and refined.

This creamy butternut squash risotto is naturally vegetarian, endlessly customizable, and perfect for autumn and winter meals. In this comprehensive guide, you’ll learn everything you need to know—from selecting the right rice to expert tips that guarantee restaurant-quality results at home.

Why Butternut Squash Risotto Is So Popular

Butternut squash is a seasonal favorite for good reason. Its naturally sweet, nutty flavor pairs beautifully with savory ingredients like garlic, onions, butter, and cheese. When folded into creamy risotto, the squash adds both flavor and texture, creating a balanced dish that feels indulgent without being heavy.

Risotto itself originates from northern Italy, where short-grain rice varieties like Arborio are prized for their high starch content. This starch is what gives risotto its signature creaminess—without the need for actual cream. Combined with the silky texture of cooked squash, the result is a dish that feels luxurious while remaining relatively simple and wholesome.

Ingredients for Creamy Butternut Squash Risotto

Arborio rice
Butternut squash, peeled and diced
Olive oil
Unsalted butter
Onion, finely chopped
Garlic cloves, minced
Vegetable broth, warmed
Dry white wine (optional but recommended)
Fresh sage or thyme
Parmesan cheese, freshly grated
Salt
Black pepper

Each ingredient plays an important role. The rice provides structure, the squash adds sweetness, the broth builds flavor, and the cheese ties everything together into a creamy, savory masterpiece.

Step-by-Step Instructions

Prepare the squash: Toss diced butternut squash with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized. Set aside.
Warm the broth: Heat vegetable broth in a saucepan and keep it warm over low heat throughout cooking.
Sauté aromatics: In a large pan or Dutch oven, melt butter with olive oil. Add chopped onion and cook until soft and translucent. Stir in garlic and sage, cooking briefly until fragrant.
Toast the rice: Add Arborio rice to the pan, stirring to coat each grain with butter. Toast for 1–2 minutes until slightly translucent at the edges.
Deglaze with wine: Pour in white wine and stir until it’s mostly absorbed.
Add broth gradually: Begin adding warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
Cook until creamy: Continue adding broth and stirring for about 18–22 minutes, until the rice is tender with a slight bite.
Fold in squash: Gently stir in the roasted butternut squash.
Finish with cheese: Remove from heat and stir in grated Parmesan. Season with salt and pepper to taste.
Rest and serve: Let the risotto rest for 2 minutes, then serve warm with extra cheese and herbs.

Pro Tips for Perfect Risotto

Use warm broth: Cold broth can interrupt the cooking process and affect texture.
Stir, but don’t overdo it: Frequent stirring releases starch, but constant stirring isn’t necessary.
Taste as you go: Season gradually and adjust at the end.
Serve immediately: Risotto is best enjoyed fresh and creamy, not thick and set.

Variations to Try

Vegan butternut squash risotto: Use plant-based butter and nutritional yeast instead of Parmesan.
Protein boost: Add sautéed mushrooms or white beans for extra heartiness.
Extra indulgent: Stir in a small knob of butter right before serving for ultra-creamy texture.
Herb swap: Try rosemary or thyme instead of sage for a different aromatic profile.

Serving Suggestions

This dish shines as a main course but also works beautifully as a side. Pair it with a simple green salad, roasted vegetables, or crusty bread. For special occasions, serve it alongside roasted chicken or grilled tofu.

Fun Food Fact

In Italy, risotto is traditionally served as a “primo,” or first course, rather than a main dish. However, in many modern kitchens, especially outside Italy, it’s enjoyed as a satisfying one-bowl meal.

Why This Recipe Works for Every Cook

Whether you’re a beginner or an experienced home cook, this butternut squash risotto recipe is approachable, flexible, and deeply rewarding. It teaches core cooking skills while delivering a dish that feels special every single time.

If you’re looking for a cozy, flavorful meal that celebrates seasonal ingredients and classic technique, this creamy risotto deserves a place in your recipe rotation.