Acorn or Butternut Squash Risotto
Creamy, comforting, and bursting with fall flavors, this Acorn or Butternut Squash Risotto is the perfect dish to embrace the season. Featuring velvety roasted squash, nutty Parmesan, and the subtle herbaceous notes of fresh thyme, this dish achieves the perfect balance of richness and warmth. The classic risotto technique of slowly incorporating broth into plump Arborio rice ensures an irresistibly creamy texture, while a splash of dry white wine adds a delightful depth to every bite. Whether you're using acorn or butternut squash, this versatile recipe makes for an elegant vegetarian entrée or a standout side dish for your holiday table. Garnish with fresh parsley for a pop of color and serve it warm to enjoy the ultimate cozy dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized acorn or butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 cloves garlic cloves
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable broth
- 0.5 cups Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
Roast the squash in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly. Scoop the flesh into a bowl and mash until smooth. Set aside.
In a medium saucepan, warm the chicken or vegetable broth over low heat, keeping it hot but not boiling.
In a large skillet or heavy-bottomed saucepan, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.
Finely chop the onion and garlic. Add them to the pan and sauté for 3-4 minutes, or until the onion is translucent.
Add the arborio rice to the pan and stir to coat the grains in the oil and butter. Cook for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine and cook, stirring constantly, until the wine is almost fully absorbed by the rice.
Begin adding the warm broth to the rice, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is nearly absorbed before adding the next. This process should take 20-25 minutes.
Once the rice is creamy and tender (but still slightly al dente), stir in the mashed squash, Parmesan cheese, thyme leaves, salt, and black pepper. Cook for an additional 2-3 minutes, stirring well, until fully incorporated.
Taste and adjust seasoning as needed. Remove from heat and let the risotto rest for 2 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 27.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3386 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
