Roasted Butternut Squash Risotto

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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!

This is one of our favorite risottos so when making it last week, it was an opportune time to take some new photos, fine-tune the recipe and give the post new life.

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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

Making Roasted Butternut Squash 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

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.

Finishing Risotto in Pan

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!

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

Check out these other Skillet & Dutch Oven Recipes!

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

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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
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5 from 5 votes

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.
Course Main Course
Cuisine American
Keyword butternut squash, comfort food, fall recipes, meal prep, risotto
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Author Kim Peterson

Ingredients

  • 1 ½ pounds peeled and cubed butternut squash (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 chopped shallots
  • 1 tablespoon minced garlic
  • 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!

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12 Comments

  1. 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!

  2. 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!

  3. 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.

  4. 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!

    1. 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!!

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