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Butternut Squash Risotto Recipe

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Butternut squash is a great thing to include in your families diet.  According to World’s Healthiest Foods:

Winter squash is one of the most concentrated vegetable sources of alpha linolenic acid (ALA), an omega 3 essential fatty acid that is very good for heart health…Dietary ALA reduces the risk of cardiovascular disease.

I love how it emphasizes.. DIETARY ALA reduces CD risk.  Supplemental ALA must not produce the same dramatic results.  Getting our nutrients from whole foods for this reason is essential!

Butternut Squash Risotto. We wanted this concentrated source of nutrients in our cheesy side dish for dinner! What we got was SOOOO delicious!

Since this week is all about the winter squash, I really wanted to make some risotto!  We’ve made risotto in the past with mushroom, pumpkin, and even carrots, but I think the butternut might be my favorite way.

Butternut Squash Risotto. We wanted this concentrated source of nutrients in our cheesy side dish for dinner! What we got was SOOOO delicious!

The hardest thing about making risotto is “time on the stove”.  If you have a child old enough to give this duty to, you should. It’s constant stirring in the saucepan to absorb all the liquid.


  • Slow cooking brings out the best flavor. Simply pierce the squash with a knife to let steam escape.
  • Place squash in a shallow pan with a little water.
  • Cook at 350 for about  hour.
  • Slice in half, scoop out seeds.  Cut flesh away from skin.


Butternut Squash Risotto

5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Butternut Squash Risotto
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 4
Calories: 506kcal


  • 1 tablespoon olive oil
  • 1 cup, chopped onion
  • 1 clove garlic
  • 3 cup, cubes butternut squash
  • 2 cup arborio rice
  • 5 cup chicken broth, low-sodium
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground


  • Put olive oil in sauce pan.  Cook onion and garlic for 3-4 minutes.
  • Add cubed butternut squash and rice and cook for 2-3 more minutes until toasty.
  • Warm chicken broth in a separate pot or microwave.
  • Begin adding chicken broth slowly for 18-20 minutes, waiting until each cupful is absorbed before adding the next cup.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 506kcal | Carbohydrates: 95g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 361mg | Fiber: 4g | Sugar: 5g
FOOD - Butternut Squash Risotto. We wanted this concentrated source of nutrients in our cheesy side dish for dinner! What we got was SOOOO delicious! https://www.superhealthykids.com/butternut-squash-risotto/

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Hi Amy,
Freakonomics Radio (I’m a money geek, too)
Grammar Girl
BTR: Underground Wellness (last episode on gluten intolerance phenomenal!)
Healthy Mind, Fit Body
My Low Carb Journey


thank you for the recipe. it spurred me to try it the first night i saw it. i opted to make it a bit more healthy/vegan and went with brown rice (half long grain and half jasmine) and low sodium vegetable broth. all ingredients were organic and we omitted the optional items. it was delicious. our dinner guest and the kids all wanted seconds. we ended up using with just 2 TBL olive oil and 3 cups butternut squash. cooking time increased to 40 minutes with the brown rice. i had never made risotto before and about halfway through realized i was supposed to cook it with the lid on when adding each cup of vegetable broth. thank you again. we’ll do it again.

Thank you for trying it with Brown rice! I have been meaning to, but was concerned it would take forever on the stove. I think I can handle 40 minutes!

I am LOVING this site! Thanks so much for doing this!

I wanted to offer one suggestion: for those parents who work full time (or in my case, full time and also run a part-time business on the side) maybe offer “quicker alternatives”. Though I would love the luxury of standing over a stove for 20 minutes, I don’t always have the time! 🙁 Looking for really quick healthy meals for my 3yo. Found a few on here, but some of them that I really want to try, I will most likely not have time or energy to. 🙁 Thanks for considering my suggestion and for putting up such a great site!

Amy, do you think I can used a bag of frozen butternut squash chunks with this recipe? I may have to half the chunks for my 1 1/2 year old. Looks so yummy. Can’t wait to make it!

I love listening to podcasts as I cook too! Focus on the Family is always a go to site for me as well as Dave Ramsey:) Thanks for the great healthy recipes!!

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Made this last night. It was fabulous. My 2 kids loved it, so did my husband and I. I will definitely be making this again. Thanks

If you buy the butternut squash already cubed from the store, do you cook it first before adding it, or do you just cook it in the olive oil?

I’ve never made risotto before but have always wanted to try! When I saw this recipe I knew I had to try it! For a first time risotto maker I felt the recipe directions weren’t specific as I know risotto needs to be made step by step or else can be a flop. As I got the my last cup of chicken stock I realized my butternut squash was still pretty hard and my rice was al dente. At this point I looked further into risotto recipes and read that a lid should be placed after each pour. As for my butternut squash I guess cubes wouldn’t be the right cut if I want them to soften quicker. Hopefully next time will be better!