Oven-Baked Butternut Squash Risotto

Caramelized butternut squash risotto made with oven-baked brown rice.

Enjoy a comforting and nutritious oven-baked risotto featuring caramelized butternut squash, crispy sage, and brown rice. This method reduces stirring time significantly for an easier cooking experience.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 4 servings

Full Ingredient List

  • 3 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 ½ cups short-grain brown rice
  • 1 small butternut squash (about 2 pounds), peeled and cubed
  • 1 cup freshly grated Parmesan cheese (about 2 ½ ounces)
  • ½ cup dry white wine
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • 16 to 20 fresh sage leaves, chopped
  • 1 tablespoon extra-virgin olive oil

Butternut Squash Risotto

Tools and Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Medium-to-large Dutch oven
  • Oven
  • Medium skillet
  • Paper towels

Ingredients

Quantity Name Preparation Notes Substitutions
3 tablespoons olive oil
1 small, chopped yellow onion chopped
2 cloves, pressed or minced garlic pressed or minced
4 cups vegetable broth
1 cup water
1 ½ cups short-grain brown rice
1 small (about 2 pounds), peeled and cubed butternut squash peeled and cubed
1 cup, freshly grated (about 2 ½ ounces) Parmesan cheese freshly grated
½ cup dry white wine
3 tablespoons, diced unsalted butter diced
1 teaspoon, more to taste salt
to taste black pepper freshly ground
Pinch red pepper flakes

Instructions

  1. Step 1: Preheat oven to 375°F. Place oven racks in lower and upper third positions. Line a large, rimmed baking sheet with parchment paper for the butternut squash.
  2. Step 2: Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
  3. Step 3: Add 3 cups broth and 1 cup water, cover, and bring to a boil. Stir in rice, cover the pot, and bake on the lower rack until rice is tender, about 65 to 70 minutes. (Tips: It will seem dry when you take off the lid, but don’t worry!)
  4. Step 4: Toss the cubed butternut squash with 2 tablespoons olive oil on the baking sheet. Sprinkle with salt and pepper. Roast on the upper rack until caramelized, checking for doneness around 40 minutes. (Tips: Toss halfway through roasting.)
  5. Step 5: While risotto and squash are in the oven, fry sage leaves in 1 tablespoon olive oil over medium heat until crispy. Transfer to a paper towel and sprinkle with salt.
  6. Step 6: Remove risotto from oven. Stir in the reserved broth, Parmesan, wine, and butter until creamy. Stir in salt, pepper, and red pepper flakes. (Tips: Stir vigorously for a thick consistency.)
  7. Step 7: Stir in the roasted butternut squash. Taste and adjust seasoning.
  8. Step 8: Serve risotto topped with fried sage.

Fried Sage

Tools and Equipment

  • Medium skillet
  • Paper towels

Ingredients

Quantity Name Preparation Notes Substitutions
1 tablespoon extra-virgin olive oil
16 to 20, chopped fresh sage leaves chopped
to taste salt

Instructions

  1. Step 1: Heat olive oil in a medium skillet over medium heat. Add sage and fry until crispy but not browned. (Tips: Watch closely to prevent burning.)
  2. Step 2: Transfer to a paper towel and sprinkle lightly with salt.

Nutritional Information

  • Calories: 550
  • Protein: 12g
  • Fat: 20g
  • Carbohydrates: 80g
  • Fiber: 8g
  • Sugar: 4g

Additional Information

Notes: To make it dairy-free or vegan, replace butter with vegan butter or olive oil and skip the Parmesan or use nutritional yeast.

Background: This risotto offers a healthier take on a classic Italian comfort food dish.

Geographic Region: Italian

Seasonality: Fall

Occasion: Thanksgiving

Recommended Pairings

  • Chardonnay
  • light red wine

Tags

vegetarian comfort food fall meal prep oven-baked easy nut-free