Join! 12 weeks for $1

Baked Butternut Squash Risotto

4 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

In the classic Italian dish called risotto con zucca, butternut squash often takes the place of pumpkin (zucca). In this recipe, we opt for the convenience of frozen butternut squash cubes and simplify the cooking by baking the risotto, eliminating the need to add hot liquid in batches and stir the rice as it simmers. We roast half of the squash to develop a rich, caramelized sweetness and cook the other half directly in the rice to infuse the risotto with flavor and add another dimension of creaminess. Fresh butternut also works, if that’s your preference. Use an equal amount and increase the risotto’s time in the oven to about 55 minutes.

Ingredients

  • 2

    10-ounce bags frozen butternut squash (about 4 cups total), thawed, drained and patted dry

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews