About 3 this afternoon, Victor asked me if I had any plans for the butternut squash that was in the ‘fridge. Now, papa didn’t raise no fool. It matters not if I had plans for it – if he’s asking, that means he’s thinking about cooking. I had no plans for it.

It was definitely the correct answer, because I got to sit down to a fabulous Butternut Squash Risotto!

We had a bit of roasted butternut squash left over from the other night – that Victor roasted with maple syrup – and that was mashed into the risotto while he roasted more – with maple syrup – that went into the risotto – with more for the top.


It was properly cheesy with the rice cooked to perfection.  The butternut squash was rich and flavorful and added a second layer of creamy goodness.

Did I mention that it rocked?!?

Butternut Squash Risotto

  • 1 small butternut squash, peeled and cubed
  • 1 clove garlic, minced
  • 1 cup risotto rice (arborio, carnaroli, vialone nano)
  • 1 cup shredded parmesan cheese
  • 5 cups hot chicken broth
  • salt and pepper

Coat cubed squash with maple syrup and sprinkle with salt and pepper.  Place on sheet-pan in 425° oven for about 25 minutes.  Set aside.

Saute garlic in a bit of olive oil and butter in a risotto-style pan.  Add 1 cup rice and continue sauteing until rice is slightly translucent.

Add 1 cup broth and stir until most of broth is absorbed.  Continue stirring and adding broth until about 3/4 has been added.

Add roasted butternut squash, mashing some with spoon as you stir and holding some back for the top.

Continue adding broth until rice is tender.

Stir in parmesan cheese and taste for seasoning, adding more salt and pepper, if necessary.

Top with remaining squash and slivers of cheese.