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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

In a medium saucepan, warm the chicken or vegetable broth over low heat, keeping it hot but not boiling.

Step 5

In a large skillet or heavy-bottomed saucepan, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.

Step 6

Finely chop the onion and garlic. Add them to the pan and sauté for 3-4 minutes, or until the onion is translucent.

Step 7

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.

Step 8

Pour in the white wine and cook, stirring constantly, until the wine is almost fully absorbed by the rice.

Step 9

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.

Step 10

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.

Step 11

Taste and adjust seasoning as needed. Remove from heat and let the risotto rest for 2 minutes before serving.

Step 12

Garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	2577.6 grams (2577.6g)

Amount per serving	% Daily Value*
Calories	1449

Total Fat 46.30g	59%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 2.70g
Cholesterol 45mg	15%
Sodium 4996mg	217%
Total Carbohydrate 214.00g	78%
Dietary Fiber 35.70g	128%
Total Sugars 27.60g
Protein 39.80g	80%

Vitamin D 0IU	0%
Calcium 974mg	75%
Iron 8mg	43%
Potassium 3386mg	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.

Source of Calories

Fat: 29.1%

Protein: 11.1%

Carbs: 59.8%