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    Home » Recipes » Pasta and Risotto

    Roasted Butternut Squash Risotto

    By: Kim Peterson · Posted: Oct 7, 2019 · Updated: Jan 31, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Fall flavors merge deliciously in this Roasted Butternut Squash Risotto. A fabulous combination of sweet butternut squash, crispy prosciutto, shallots, garlic, sage and thyme in creamy risotto. Serve as an entrée or app, plus it's gluten-free and perfect for meal prep!

    Remember to PIN THIS to save the recipe for later!

    Roasted Butternut Squash Risotto is a delicious blend of fall flavors and cozy comfort food.

    Cooking Steps for Successful Risotto

    I found roasting the butternut squash separately while making the risotto allowed more control of when it was fork tender and not too soft. I've tried other recipes that called for cooking the squash in the same pan as the risotto, but that can be risky. The squash may be undercooked when the rice was done, or become so mushy it loses all integrity. So, roast first and save the guessing for your favorite game show.

    Ingredients piled on work surface.

    Try to keep the squash around ¾-inch in size. Simply coat with olive oil, sprinkle with salt, pepper, some fresh nutmeg, pop in the oven for about twenty minutes. Done!

    As the squash gets happy roasting, you can start the risotto. I like using a large, high-rimmed sauté pan or dutch oven for risottos to have lots of room to stir. Before you know it, the short-grain arborio rice will plump up in volume and you’ll need space when adding the other stars of the show to the risotto.

    Tip! Be sure to bring the broth to a low simmer in a medium saucepan before stirring into the rice. Warm stock will help speed up the cooking process.

    Close up of butternut squash and sage in pan at end of cooking.

    Once the rice is tender and creamy, the squash, herbs, parm, and prosciutto (optional) join the party. You can season to taste with salt and pepper, and a little more nutmeg. Then grab a plate and dig in. Your taste buds have waited long enough. Enjoy!

    Risotto served on white plate under wooden charger.

    More Recipes Featuring Butternut Squash to Try!

    Thai Butternut Squash & Pumpkin Curry

    Roasted Butternut Squash Flatbread with Goat Cheese

    Moroccan Butternut Squash Stew with Quinoa

    Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates!

    Roasted Butternut Squash Risotto – Fall flavors merge deliciously with sweet butternut squash, crispy prosciutto, shallots, garlic, sage and thyme in creamy risotto. #risotto #butternutsquashrisotto #butternutsquash #fallrecipes #comfortfood #glutenfree #glutenfreedinner #giveitsomethyme | giveitsomethyme.com

    Roasted Butternut Squash Risotto with Prosciutto Sage and Thyme

    Roasted Butternut Squash Risotto is full of flavor with crispy prosciutto, lots of shallots, garlic, sage and thyme.
    5 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 397kcal
    Author: Kim Peterson

    Equipment

    • Large, rimmed baking sheet
    • Dutch oven

    Ingredients

    • 1 ½ pounds butternut squash , peeled and cubed (about 4 cups)
    • 3 tablespoons olive oil , divided
    • ½ teaspoon freshly grated nutmeg , divided
    • 5 cups vegetable or chicken broth
    • 4 ounces thin slices prosciutto , torn into strips (optional)
    • ¾ cup shallots , chopped
    • 1 tablespoon garlic , minced
    • 1 ½ cups Arborio rice
    • ½ cup dry white wine
    • 1 tablespoon fresh sage , finely chopped
    • 1 tablespoons fresh thyme leaves
    • ½ cup Parmesan cheese , freshly grated
    • Kosher salt and pepper

    Instructions

    • Preheat oven to 400°F.
    • On a rimmed baking dish, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper.
    • Bake in preheated oven 20 minutes, stirring halfway through, until squash is fork tender but not mushy. Tent with foil to keep warm.
    • On another rimmed baking sheet, evenly spread out the prosciutto strips. Bake in preheated oven with the squash until crisp, about 15 minutes. Tent with foil to keep warm.
    • As squash and prosciutto bake, bring broth to a low simmer in a medium saucepan.
    • Heat remaining tablespoon of olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.
    • Add shallots and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook 1 minute.
    • Add rice and continually stir 1 minute. Stir in wine. Scrape any brownings off bottom of pan, and cook 2-3 minutes until wine is absorbed, stirring occasionally.
    • Add ¾ cup of warm broth and simmer until most of the broth is absorbed, stirring often, about 2 minutes.
    • Continue to add ¾ cup of broth at a time, allowing most of it to be absorbed after each addition, stirring often, about 20 minutes in total. Rice will become tender and creamy.
    • Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook 2 minutes to combine flavors.
    • Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan cheese. Season with salt and pepper. Serve hot. Enjoy!

    Notes

    Tip! Be sure to bring the broth to a low simmer in a medium saucepan before stirring into the rice. Warm stock will help speed up the cooking process.

    Nutrition

    Serving: 1 serving | Calories: 397kcal | Carbohydrates: 62g | Protein: 12g | Fat: 10g | Cholesterol: 18mg | Sodium: 269mg | Potassium: 613mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12183IU | Vitamin C: 28mg | Calcium: 182mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      October 23, 2019 at 10:32 am

      A delicious fall dish. I like the idea of adding the roasted squash and prosciutto after the risotto is finished.

      Reply
    2. Haley Seymour says

      October 08, 2019 at 7:51 pm

      What a fantastic looking dish!! I love butternut squash in all forms - it definitely makes fall better! And risotto - yum! Yes please. I love your use of sage, thyme and of course prosciutto - because who doesn’t love prosciutto!

      Reply
      • Kim Peterson says

        October 09, 2019 at 9:07 am

        Thanks Haley! Totally agree! 🙂

        Reply
    3. Chelsey says

      October 08, 2019 at 3:53 pm

      This butternut squash risotto is the perfect fall dish! I love all of the wonderful flavors you have going on with the shallots, garlic, sage and thyme - such a delicious combination!

      Reply
      • Kim Peterson says

        October 08, 2019 at 3:56 pm

        Thanks Chelsey! One of our faves for sure!

        Reply
    4. Jas @ All that's Jas says

      October 08, 2019 at 12:17 pm

      I have a similar recipe using barley instead of rice and with spinach but without the prosciutto (definitely adding it next time). Roasted butternut squash with shallots, sage, thyme, and garlic is such a flavorful, fall comfort dish.

      Reply
      • Kim Peterson says

        October 08, 2019 at 12:41 pm

        Thanks so much Jas! The flavors work so well together. Definitely checking out your recipe too!

        Reply
    5. Ben|Havocinthekitchen says

      October 08, 2019 at 6:15 am

      Butternut squash risotto with prosciutto, garlic, sage, and thyme?! Of course, I am in! That's the fall on your plate in terms of flavour and colour. And I also 100% support the idea of roasting the squash separately. Not only does it allow to control the cooking process and readiness, but the flavour is much more developed. Well done!

      Reply
      • Kim Peterson says

        October 08, 2019 at 8:16 am

        Thanks Ben! Yes, totally agree roasting brings out much more flavor. Happy fall!

        Reply
      • Alexandra Shunk says

        October 08, 2019 at 2:10 pm

        Butternut squash is my favorite thing to eat this time of year! Add that to risotto and I’m in heaven! I love the idea of adding sage, it’s an herb I don’t use much year round but it’s a special one that adds delicious flavor! Adding this recipe to my dinner lineup!!

        Reply
        • Kim Peterson says

          October 08, 2019 at 3:55 pm

          Awesome! Definitely one of my faves too. Thanks Aleka!

          Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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