Baked Butternut Squash Risotto

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italian


A delicious recipe for Butternut Squash Risotto, made with just a handful of simple and in season ingredients and baked in the oven. The easiest risotto recipe you’ll ever make!


  • 2 tbsp oil
  • 1 medium butternut squash
  • handful of fresh thyme sprigs
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 300g risotto rice
  • 100ml white wine
  • 800ml hot vegetable stock
  • 1 tbsp butter
  • 50g grated parmesan cheese


  1. Peel the butternut squash and chop it into small bite sized pieces.
  2. Add the squash to an oven tray with 1 tbsp of olive oil and a few sprigs of thyme on top.
  3. To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto rice.
  4. Pour in a little white wine and some vegetable stock and mix well.
  5. Put both dishes into the oven at 200c and bake for 25-30 minutes until the risotto has absorbed all that liquid and the rice is full cooked. Then stir in some butter and grated parmesan.
  6. Finally mix in the cooked cubes of squash and it’s ready to serve!


  • This risotto is best eaten immediately. However it can be stored in an airtight container in the fridge for up to 48 hours or frozen too.