Butternut Squash Risotto

Tis the season for all things FALL 😀 Fall inspired recipes, included! I am in love with this butternut squash risotto recipe – perfect comfort meal to enjoy with the family now that this heat is finally cooling down!


  • 1/2 onion, diced
  • 3-4 cloves garlic, minced
  • 1 TBSP olive oil
  • 1 C arborio rice, uncooked
  • 24 oz. butternut squash, cubed (I just bought 2 small packaged of pre-cut squash – less work for me :))
  • 4 C low sodium vegetable stock or broth
  • 2-3 handfuls spinach, roughly chopped
  • Parmesan cheese (to garnish)
  • Salt & pepper


  1. Preheat oven to 425 and roast butternut squash on a large baking sheet for 15-20 minutes. Set aside.
  2. In a large skillet, sautée garlic, onions and olive oil on medium heat for 5-6 minutes, or until onions and garlic begin to caramelize.
  3. Turn the heat down to medium-low, and add the full cup of rice along with 1 cup of the vegetable stock, stirring occasionally. Add in 1 additional cup at a time until rice has fully absorbed the stock each time .(You will be using 3 cups total)
  4. Once the rice has completely absorbed the stock, turn off the heat and set aside.
  5. In a blender, add in all of the squash, 1 cup of vegetable stock, 1 cup of water, 1-2 additional garlic cloves, salt and pepper. Pulse a couple times until the squash mixture blends ingredients together, but leaves the squash a little chunky (feel free to fully blend if you prefer more of a creamy texture). *You will only use 1 cup of the squash mixture for this recipe. I like to freeze the rest into individual 1 cup portions to use for later recipes*
  6. Measure out 1 cup of the squash mixture and add to the risotto. On a low heat, add in chopped spinach and stir until everything is thoroughly mixed.
  7. Garnish risotto with grated parmesan cheese, and salt and pepper to taste.
    *Macro tip: add some lean ground turkey or grilled chicken thighs to add more protein, and to make this a perfectly balanced meal*

Enjoy! Xoxo

Servings: 4 (comes out to about 175 grams)

Macros: 212 calories | 4g fat | 40g carbs (1.5g sugar, 1.5g fiber) | 4g protein


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