Butternut Squash Risotto

Prep 15 min


Cook 30 min


Ready in 45 min


  • 1 medium butternut squash, peeled, seeded, and cut into ½" (1-cm) pieces (about 2–2½ lbs./0.9–1.1 kg)
  • 2 tbsp (30 mL) olive oil, divided
  • 2 tbsp (30 mL) Thyme & Onion Seasoning, or Rosemary Herb Seasoning Mix, divided
  • 4 cups (1 L) low-sodium chicken broth
  • 1 tbsp (15 mL) butter
  • 1 medium onion, finely chopped
  • 3   garlic cloves, pressed
  • 1 cup (250 mL) uncooked Arborio rice
  • ¼ cup (60 mL) dry white wine
  • 2 oz. (60 g) fresh Parmesan cheese, finely grated (½ cup/125 mL)
  • 1 pkg (5 oz./142 g) baby spinach leaves


  1. Preheat the oven to 450°F (230°C). Add the squash, 1 tbsp (15 mL) of oil, and 1 tbsp (15 mL) of seasoning to a large baking sheet. Toss to combine and roast until the squash is very tender, about 25–30 minutes.
  2. Meanwhile, add the broth to a saucepan. Bring to a boil and reduce the heat. Keep the broth warm over low heat.
  3. Heat the remaining oil and butter in a 12" (30-cm) skillet. Add the onion, garlic, rice, and remaining rub. Cook, uncovered, for 3–4 minutes, or until the rice is lightly toasted, stirring frequently. Add the wine and stir until it’s absorbed.
  4. Add about ½ cup (125 mL) of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about ½ cup (125 mL) broth left, about 20–25 minutes.
  5. When the squash is done, set aside half for garnish. Add the remaining squash and remaining ½ cup (125 mL) broth to a bowl and mash.
  6. Stir the cheese and mashed squash into the skillet. Top with the spinach and cover. Cook 1–2 minutes, or until the spinach is wilted. Stir to combine.
  7. Serve with the reserved roasted squash.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Sodium 800 mg, Carbohydrate 51 g, Fiber 6 g, Sugars 5 g (includes 0 g added sugar), Protein 12 g

Cook's Tips:

Mushroom Mix-Up: You can add 8 oz. (250 g) of sliced baby portobello mushrooms in step 3, when you saute the onions and garlic.

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