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There’s something incredibly comforting about a warm bowl of risotto, especially when it includes the sweet, nutty flavor of roasted butternut squash. I remember the first time I had this dish during a cozy autumn dinner at a friend’s house. The kitchen was filled with aromatic spices, and the vibrant orange of the squash looked simply irresistible. It was one of those moments that made me realize how special simple ingredients can be when treated with care.

As the leaves begin to change and the air becomes a bit crisper, this dish is perfect for welcoming the fall season. It’s creamy and rich, yet the roasted squash adds a lovely sweetness that balances it beautifully. Plus, the act of slowly stirring the risotto is almost meditative—a perfect way to unwind after a long day.

If you’re concerned about making risotto from scratch, fear not! The process is easier than it seems, and the results are always impressive. One tip I swear by is to use homemade vegetable broth if you can; it really enhances the flavors. However, store-bought is perfectly fine if you’re short on time. You can also customize this dish by adding in some toasted nuts for crunch or a sprinkle of fresh herbs like sage or thyme to intensify the fall flavors.

I encourage you to give this risotto a try, especially as we approach the holiday season. It’s an excellent dish for entertaining, and you might even impress your guests with your newfound culinary skills. Don’t forget to check out some of my other fall-inspired recipes to complete your festive menu!

Creamy Roasted Butternut Squash Risotto

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh herbs for garnish (optional)

Instructions

• Preheat your oven to 400°F (200°C).
• In a baking dish, toss the diced butternut squash with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized.
• Meanwhile, in a large saucepan, heat a little oil over medium heat. Sauté the onion until translucent, then add garlic and cook for an additional minute.
• Add the Arborio rice to the pan and stir for a couple of minutes until the rice is lightly toasted.
• Pour in the white wine and allow it to evaporate, then begin adding the vegetable broth one ladle at a time, stirring continuously. Allow each ladle of broth to absorb before adding the next.
• After about 20 minutes, when the rice is al dente, stir in the roasted butternut squash, Parmesan cheese, and butter. Adjust seasoning with salt and pepper.
• Serve warm, garnished with fresh herbs if desired.