Butternut Squash Baked Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 420.1
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 962.7 mg
  • Total Carbs: 72.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.5 g

View full nutritional breakdown of Butternut Squash Baked Risotto calories by ingredient


To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag. To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.
Number of Servings: 4



    2 tablespoons extra-virgin olive oil
    2 shallots, diced small
    2 garlic cloves, minced
    1 teaspoon fresh thyme, leaves
    1 1/2 cups Arborio rice
    Coarse salt and ground pepper
    1/2 cup dry white wine
    1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
    4 cups low-sodium vegetable broth
    1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
    Grated Parmesan, for serving


Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Serving Size: makes 4 entree size servings

Number of Servings: 4

Recipe submitted by SparkPeople user CABETT3257.