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Baked Butternut Squash Risotto
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.
4
Servings
1¼ hours
15 minutes active
Ingredients
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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
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01Heat the oven to 400°F with racks in the lower-middle and lowest positions. On a rimmed baking sheet, toss half of the squash (about 2 cups) with the oil and ¼ teaspoon each salt and pepper. Roast on the lowest rack, stirring once about halfway through, until golden brown, about 20 minutes. Remove from the oven and set aside; leave the oven on.
Reviews
March 3, 2023
I give this a YES!! Recommendation
I like adding lots of veggies to risotto to get a healthy full feeling. I used fresh squash …… man this was good. Salty, sweet, with an earthy umami from a homemade veggie broth.
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