Butternut Squash Risotto is bursting with fresh sage flavor, has a creamy and silky smooth texture, and a little bite from Parmesan cheese and lemon juice. Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions. Your loved ones will be requesting this homemade butternut squash risotto from you again and again!
Preheat oven to 425°F.
Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined.
Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.
Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!
Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
If you're vegan, feel free to substitute with a vegan Parmesan cheese.