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Creamy, dreamy, and simply made in the oven, this hands-free butternut risotto recipe is about to become your few favorite fall dinner. Think: sweet, tender squash mingling with creamy arborio rice, a shower of herbs, and a sprinkle of parmesan cheese — all coming together in one pot with almost zero stirring. Luxurious and comforting, it’s rich enough for your Thanksgiving table and easy enough for a random Tuesday night.

“Your recipes never disappoint, this creamy fall risotto is no exception!”

– KATALINA
Overhead photo of a bowl of risotto with squash and fresh thyme.

Update: This recipe was originally published in October 2015. I made edits to the article below to include more information about making this recipe for risotto with squash.  

Hi, friends! Do you love the idea of eating risotto, but hate standing at the stove stirring and ladling for half an hour? Me too! Thankfully, this butternut squash risotto recipe solves that problem completely, baking itself in the oven. The result? An elegant, perfectly-creamy, no-stir dish delicious enough for your holiday table and easy enough for a random Tuesday night.

Table of Contents

About this butternut risotto

Imagine: a bowl of impossibly creamy arborio rice, studded with tender, caramelized cubes of sweet butternut squash and flavored with punchy garlic, dainty shallots, earthy thyme, and warming sage, all finished with a blanket of freshly grated parmesan cheese. That’s what you’re getting here: earthy-sweet, a touch salty, richly cheesy, and completely, luxuriously creamy. It’s truly the kind of dish that makes you close your eyes during the first bite.

Oh, and the best part? You get all of that restaurant-quality goodness without babysitting a pot of rice for half an hour. This squash risotto bakes itself in the oven. So that means you get to actually enjoy your dinner party, instead of standing at the stove missing it. Looking for a dish that’s undeniable impressive, without breaking a sweat or doing much work at all? This is your superstar. Just 15 minutes of prep, ten ingredients, and one pot stand between you and this genuinely delicious risotto recipe

Why make THIS recipe

Here’s why this butternut squash risotto deserves a permanent spot in your fall and holiday recipe rotation:

  • Genuinely Low-Effort. Traditional risotto demands steady ladles of warm stock and constant stirring. However, this recipe is almost entirely hands-off and made in the oven, so you get all the creamy payoff without babysitting a pot.
  • Unforgettably Delicious Flavor. Sweet roasted squash, savory garlic, nutty parmesan, herbaceous sage, and earthy thyme all work together for a dish that’s perfectly rich, but not heavy.
  • Heavenly Texture. Creamy, tender grains with just the right bite mingle with caramelized squash and subtle pops of herbs — all enveloped in a creamy, soul warming sauce.
  • Ideal Thanksgiving Risotto or Holiday Side. The warm, autumnal flavors and elegant presentation make this a natural fit for a Thanksgiving, Christmas, or Friendsgiving table, especially if you’re look for something a little different from the usual mashed potatoes.
  • Endlessly Customizable Recipe. Add pancetta or bacon, swap in your favorite winter squash, or finish with a drizzle of pure maple syrup. This oven risotto recipe bends to fit your table and your tastes.
  • Budget-Friendly Showstopper. Less than 10 ingredients, minimal fuss, and a dish elegant enough to serve guests without breaking the bank.
Overhead photo of a butternut squash, arborio rice, broth, shallots, garlic, wine, parmesan and seasonings neatly arranged on a kitchen counter.

Ingredients you need to make squash risotto

This stellar butternut squash risotto with sage requires just simple ingredients:

  • Butternut Squash (2 pounds, peeled and diced). The sweet, caramelized heart of this risotto. Buy pre-cut squash from the produce section if you want to save yourself the peeling. Swap it: Almost any orange-fleshed winter squash works, or try sweet potatoes in a pinch.
  • Dried Thyme Leaves and Ground Sage. Lends herbaceous, earthy, warm flavor. 
  • Unsalted Butter. Lends richness and finishes the risotto with a glossy, silky texture. Swap it: Salted butter works, just dial back the kosher salt.
  • Shallots. Milder and daintier in flavor than a regular onion. Shallots melt into the risotto and provide a subtle savory base. Swap it: Yellow, white, or red onion all work in a pinch.
  • Garlic Cloves. Fresh garlic lends a punchy aromatic depth.
  • Arborio Rice. This short-grain Italian rice is what gives risotto that signature creaminess, as it releases starch during cooking. Swap it: Carnaroli or Calriso rice both work, and sushi rice is a surprisingly solid substitute.
  • Dry White Wine.  The acidity brings a depth to balance the richness. Sauvignon blanc, pinot grigio, or chardonnay all work well.
  • Chicken Bouillon or Stock (warmed). The backbone of the risotto’s flavor. Swap it: Any flavor broth or vegetable stock.
  • Parmesan Cheese. Gives a nutty, salty depth and helps the risotto turn irresistibly creamy. Swaps: Asiago, Grana Padano, or Pecorino Romano work great.
  • Kosher Salt and Fresh Ground Pepper. Essential for enhancing all the flavors.

Risotto variations

This risotto squash recipe easily adapts to various preferences. Below are a few ideas to inspire” 

  • Meat Lover’s Dream: Dice pancetta of regular bacon, cook it, remove from the pot, and use the fat to sauté the shallots. Then, sprinkle the crispy pancetta or bacon over the butternut squash risotto before serving.  
  • Vegetarian Dream: Start my sautéing mushrooms, set them aside, then stir them in before serving for a hearty, satisfying vegetarian butternut risotto recipe. Just be sure to use vegetable broth in place of chicken stock, and double-check your parmesan label to ensure this dish is fully vegetarian.
  • Vegan-Friendly: Swap in plant-based butter and your favorite melty vegan parmesan to make this squash risotto dairy-free and/or fully vegan.
  • Squash Swap: Trade the butternut squash for pumpkin, acorn squash, kabocha, buttercup, or any other orange-fleshed winter squash you love. Truly, they all caramelize-up beautifully in this butternut risotto recipe.
  • Cozy Autumnal Twist: Add a couple dash of cinnamon and a pinch of nutmeg to the squash while it sautés. Then finish your bowl of risotto with a drizzle of pure maple syrup and fried sage leaves for cozy notes that play beautifully with risotto and butternut squash. 

Squash is on sale a the store? Grab extra and make this: Mashed Butternut Squash Recipe, Apple Squash Soup, Sage and Squash Pasta, Mac n Cheese with Squash, and Squash on Pizza.

Overhead action photo of a wooden spoon stirring risotto in a large pot.

Professional chef tips for perfect results every time

As a professionally-trained and restaurant-experience chef, be sure to follow these tips for a foolproof butternut squash risotto every time: 

  • Adjust Your Oven Rack. Move your rack to the lower third position before you preheat. This ensures your pot sits in the middle of the oven and keeps the heat evenly distributed around it so the rice cooks uniformly. 
  • Cut Your Squash Into Even, Bite-Sized Cubes. Aim for roughly ½-inch pieces. Too big, and they’ll still be firm when the rice is perfectly creamy. But, too small and they’ll turn to mush. 
  • Warm the Stock. Cold stock will shock the arborio rice and slow down the cooking process. However, warm stock ensures the rice cooks evenly from start to finish.
  • Toast the Grains Before Adding Liquid. Toasting the rice in butter until each grain is glossy and coated helps it hold its structure and develop a deeper, nuttier flavor as it bakes.
  • Cover Tightly While Baking. A snug lid (or a tight layer of foil) traps steam inside, which is what gently and evenly cooks the rice in the oven — no stirring required. 
  • Resist the Urge to Peak. Unlike traditional stovetop risotto, this oven method does the work for you. Popping the lid to peak lets heat and steam escape, which can throw off the cook time. 
  • Stir in the Butter and Parmesan, at the Very End. This is what gives the risotto its signature glossy, creamy finish. 
  • Check for Doneness the Right Way. The arborio rice should be tender but still have a slight bite (al dente). And the texture should look creamy, not soupy or stiff.
  • Taste and Adjust Before Serving. Squash and parmesan both bring their own unique sweetness and salt levels. A final taste test ensures the dish is perfectly balanced before it hits the table.
  • Let It Rest for a Few Minutes Before Serving. Risotto continues to thicken as it cools slightly, and this brief rest lets all those rich flavors settle in.
Overhead action photo of roasted butternut squash cubes, a pat of butter, and grated parmesan cheese being stirred into a pot of cooked risotto.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this butternut risotto recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is baked risotto, and does it really work?

If you’re familiar with Italian risotto but unfamiliar with the baked version, I fully understand the hesitation. However, baked risotto simply swaps out the traditional gradual addition of stock with constant stirring for a covered pot that finishes cooking in the oven. It sounds like it shouldn’t work, but the enclosed heat and gentle steam cook the grains evenly, allowing plenty of starches to be released, resulting in a risotto that’s just as creamy as the stovetop version with a fraction of the effort.

Can I use pre-cut butternut squash?

Absolutely! If you’re looking to save prep time, the packages of pre-cut, peeled squash from the refrigerated produce section will work just as well as a whole squash you peel and dice yourself.

What’s the best rice to use for risotto?

Short-grain Italian rice, known as Arborio rice, is the traditional rice for risotto. And, it also happens to be the most widely available and what this recipe calls for. However, both Carnaroli and Calriso are excellent alternatives. And, even sushi rice can work in a pinch thanks to its similar starch content.

Is this a good Thanksgiving risotto option?

Oh, for sure! Its cozy, warm, and autumnal flavors, along with its elegant presentation, make it a wonderful main dish for a smaller Thanksgiving gathering. And, it’s a memorable side dish alongside turkey or a roast for a larger one.

Why is my risotto too thick or too thin?

By definition, properly cooked risotto will be creamy and slightly runny. If you ladle it onto a plate, it should gently spread and the individual grains should be tender, yet firm with a light bite (al dente). 

If your butternut squash risotto is too thick, simply stir in a splash of warm stock — a tablespoon at a time until it loosens to your liking. And, if it’s too thin, just let it rest uncovered for a few minutes off the heat — the rice will continue to absorb liquid as it sits.

Can I make this risotto with squash ahead of time?

Risotto is at its very creamy best when you serve it warm and fresh; but you can prep ahead a little. The squash can be sauteed up to a day in advance; just store in an airtight container in the fridge. And, then let it sit at room temperature for 30 to 45 minutes to remove the harsh chill before using.

Serving butternut squash Risotto

  • Add Bread: Serve alongside warm, crusty bread or double garlic bread for scooping up every creamy bite.
  • Alongside Salad: Add a vinaigrette-dressed arugula salad to keep things simple, or serve alongside a wild rice salad or this butternut squash in salad for heartier vibes.
  • Serve with Wine: Pair this squash risotto with a crisp, dry white wine that echoes the wine used in the dish itself.
  • Cozily Adorned: Top your bowl of creamy deliciousness with chopped maple candy bacon and crispy fried sage leaves for a dish that feels like a warm hug.  

Unique serving suggestions

  • Thanksgiving Dish: Serve it alongside a rolled turkey or plate it as the main event for a smaller Thanksgiving or Christmas dinner. 
  • Add Italian Dessert: Follow it with a chocolate tiramisu for a dinner that leans fully into Italian flavors from start to finish.
  • Or Add PSL Dessert: Serve this butternut risotto recipe with pumpkin mousse for dessert to keep the cozy, fall-forward flavors going all the way to the end.
  • Leftover Magic: Chill leftovers, roll into tight balls, and pan-fry them into crispy arancini-style rice cakes for a completely different second-day meal.
Close-up photo of roasted squash on risotto.

Storing leftover squash risotto recipes

Please note, any risotto recipe (including this butternut risotto recipe) is at its best when you enjoy it fresh. However, leftovers do store well. Allow any leftover risotto to cool completely to room temperature before storing according to below: 

  • Refrigerator Storage: Store leftover cooled squash risotto in an airtight container in the fridge for up to 5 days. If you’ve made the vegetarian version without pancetta, it will keep for up to 5 days.
  • Freezing Instruction: Unfortunately, freezing isn’t recommended as the rice tends to turn hard and grainy during the thawing process. And this directly affects the creamy texture that makes risotto so darn special.
  • Reheating Instructions: Bring ¼ cup of broth per 1 cup of risotto to a boil on the stovetop. Once boiling, reduce heat to low and stir in the risotto. Cook, stirring, and adding more broth a tablespoon at a time if it needs loosening, until the rice is warm throughout. Just keep in mind: reheated risotto won’t be quite as silky and creamy as it was fresh, but it will still be delicious. And, if you don’t want to be bothered reheating the risotto, use it cold to make arancini!
Overhead action photo of a spoon scooping up squash risotto from a bowl.

Final thoughts and conclusion

This oven baked butternut squash risotto proves that a genuinely elegant, restaurant-quality dish doesn’t have to come with a side of stress or stove-side stirring. Between the sweet caramelized squash, creamy arancini, and a finish of earthy herbs, this golden squash risotto delivers big, cozy, autumnal flavor for just about 15 minutes of hands-on effort.

Whether you serve it as a stunning Thanksgiving dish or a quietly impressive weeknight dinner, it’s the kind of risotto people are going to request again. Consider yourself, warned! 

I hope you give this recipe a try. But don’t forget to come back and let me know how it turned out. Drop a comment and a star rating below — I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More risotto recipes! 

Overhead photo of butternut risotto garnished with grated parmesan and fresh thyme in a white bowl.

Butternut Squash Risotto

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 servings
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Creamy, dreamy, and simply made in the oven, this hands-free butternut squash risotto is about to become your few favorite fall dinner. Think: sweet, tender squash mingling with creamy arborio rice, a shower of herbs, and a sprinkle of parmesan cheese — all coming together in one pot with almost zero stirring. Luxurious and comforting, it’s rich enough for your Thanksgiving table and easy enough for a random Tuesday night.

Equipment

  • 1 Large Bowl
  • 1 Large, Heavy-Bottom Pot – with lid

Ingredients 

  • 1 medium Butternut Squash – peeled, halved, seeded, and ½-inch dice (about 4 ½ cups or 24 oz.)
  • 3 TBS Olive Oil
  • 1 TBS Brown Sugar – packed
  • 1 ½ teaspoons Ground Sage – DIVIDED
  • ¼ heaping tsp Allspice
  • As Needed Kosher Salt and Ground Black Pepper – DIVIDED
  • 6 TBS Unsalted Butter
  • 2 medium Shallots – peeled and finely diced (about ¾ cup)
  • 4-6 cloves Garlic – peeled and minced
  • 1 ½ Cups Arborio Rice (282 grams)
  • 2 tsp Dried Thyme
  • 1 Cup Dry White Wine
  • 5 Cups Chicken Bouillon or Chicken Broth – WARMED and DIVIDED; heat in microwave or on stovetop
  • ¾ Cup Grated Parmesan Cheese – DIVIDED

Instructions

  • Preheat Oven and Prep Baking Pan: Arrange the oven rack to the middle position. Close the oven door and preheat the oven to 425-degrees Fahrenheit.
    Line a large baking sheet with aluminum foil for easy clean up and set aside.
  • Season Squash: Add the cubed squash to a large bowl and toss with the olive oil to coat.
    Season with the sugar, 1 teaspoon sage, allspice, 1 teaspoon of salt, and a scant ½ teaspoon of pepper. Toss and stir well to completely coat the butternut squash in the seasonings.
    Overhead photo of cubed butternut squash drizzled with oil and sprinkled with seasonings in a large bowl.
  • Roast Butternut Squash: Dump the seasoned squash out onto the prepared baking sheet and arrange in a single, even layer.
    Transfer to the oven and roast for 10 to 15 minutes, or until the squash is *just* tender.
    Then set the squash aside and lower the oven temperature to 400-degrees Fahrenheit.
    Overhead photo of roasted cubed butternut squash on a baking sheet.
  • Meanwhile, Sauté Aromatics: Melt four tablespoons of butter in a large pot over medium to medium-low
    Once the butter melts, add the diced shallots and cook, stirring frequently, until just softened, about 2 minutes.
    Add the minced garlic, dried thyme, remaining ½ teaspoon sage, and season with 1 teaspoon salt and a scant ½ teaspoon pepper. Cook, stirring constantly, for 30 seconds to 1 minute, or until aromatic.
    Overhead action photo of shallots and garlic being sautéed in butter in a large pot.
  • Add Arborio: Add the rice to the pot and increase the heat to medium.
    Cook the rice, stirring frequently, until lightly toasted, fragrant, and every grain is coated in the butter, about 3-4 minutes.
    Overhead action photo of arborio rice being toasted in butter in a large pot.
  • Add Wine: Pour the wine into the pot and cook, stirring occasionally, for about 2 minutes or until the rice looks creamy and the wine is absorbed
    Overhead action photo a wooden spoon stirring arborio with white wine in a large pot.
  • Add Warm Broth: Add 4 ½ cups of the warm broth and increase the heat to medium high.
    Bring the contents to a rapid simmer, stirring occasionally.
    Overhead action photo of warm broth being poured into a pot with arborio rice.
  • Cover and Bake: Cover the pot with a lid and transfer it to the preheated oven. Let the risotto bake for 12 minutes.
    Overhead photo of a covered simmering pot of risotto.
  • Stir, Continue Baking: Remove the pot from the oven, uncover, and give the risotto a good stir.
    Recover and return to the oven. Let the risotto continue to cook for 8-12 minutes, or until the rice is tender and the liquid is ALMOST all absorbed.
    Overhead action photo a wooden spoon stirring partially cooked risotto in broth in a large pot.
  • Add Roasted Squash, Remaining Butter, Broth, and Parmesan Cheese: Remove the lid, carefully transfer the pot to the stovetop, and turn the burner to low heat. Give the risotto a good stir.
    Then, add the roasted butternut squash, remaining ½ cup of broth, remaining 2 tablespoons of butter, and parmesan cheese. Stir again to combine.
    Give the risotto a taste and adjust for taste and consistency by adding more salt, pepper, butter, or broth as needed.
    Overhead action photo of roasted butternut squash cubes, a pat of butter, grated parmesan, and a splash of warm broth being added to a pot of cooked risotto.
  • Garnish and Serve Butternut Risotto: Transfer the squash risotto to a large serving bowl and garnish with plenty of fresh cracked black pepper, fresh thyme leaves, and shaved parmesan, if using. Serve Immediately and enjoy.
    Overhead photo of butternut risotto garnished with grated parmesan and fresh thyme in a white bowl.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
    Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Serves: 4-6
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 512kcal    Carbohydrates: 61g    Protein: 10g    Fat: 23g    Saturated Fat: 10g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 9g    Trans Fat: 0.5g    Cholesterol: 42mg    Sodium: 1012mg    Potassium: 634mg    Fiber: 4g    Sugar: 6g    Vitamin A: 13760IU    Vitamin C: 28mg    Calcium: 202mg    Iron: 4mg
Course: dinner
Cuisine: Italian

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