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Home » Recipes » Dinner

Roasted Butternut Squash Risotto

Published: Jan 12, 2021 · Modified: Sep 23, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

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This roasted butternut squash risotto is a cosy comfort food dinner for all the family. The roasted squash has so much flavour, and is a lovely seasonal ingredient for fall meals. Made without wine, butter or cream, this is a vegan squash risotto, as well as being gluten free.

Do check out my turmeric quinoa for another vegan lunch or dinner idea!

roasted butternut squash risotto in two white bowls on a striped cloth next to salad leaves.

Risotto always feels like a big hug in a bowl on colder days don't you think? Sometimes it is nice to make them in a slightly less time-consuming way such as my baked fennel risotto and baked asparagus risotto. But when time allows, this roasted squash risotto is deliciously cosy and warming.

Love squash? Perhaps you may like to check out my cosy butternut squash herb gnocchi too! And my creamy kale pistachio pasta is perfect for a quick weeknight meal!

This roasted butternut squash risotto is a warming comfort food dinner, and perfect for the fall and winter months. Simple to make, it's such an indulgent treat kids and adults alike will love!

Jump to:
  • ⭐ Why you'll love this recipe
  • 🍚 Ingredients
  • 🔪 Step by step instructions
  • 🍚 Which rice to use?
  • 💭 Recipe tips and notes
  • 🥣 More delicious risotto recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why you'll love this recipe

  • All the comfort food flavours. There's just *something* about risotto that makes it feel cosy and comforting on a colder day.
  • Family friendly. This squash risotto always goes down well with kids and adults alike!
  • Easy to make. No complicated steps, and we use basic kitchen equipment.

🍚 Ingredients

individually labelled butternut squash chopped on a wooden board with bowls of arborio rice, salt and thyme.

Make sure to check the recipe card below for the full ingredients and their quantities!

This vegan roasted butternut squash risotto has a fairly short list of ingredients, and many are pantry staples. You will need:

  • Butternut squash - make sure it isn't too wrinkled as that can suggest it is a little old and you want a nice fresh vegetable (well, fruit technically!).
  • Garlic and leeks - both give a lot of flavour to the risotto. Use onion if leeks don't work for you.
  • Risotto rice - you need to use a specific rice such as arborio rice for risotto, rather than just white rice.
  • Thyme - to give a nice herby flavour.
  • Vegetable broth - either make your own or buy from the store (check ingredients if the latter to check it is suitable for any dietary requirements).

🔪 Step by step instructions

Making this butternut squash risotto involves four key steps:

diced butternut squash on a lined baking tray.
rice and leeks in a pot with a wooden spoon on a stove top.

STEP 1: Roast your butternut squash. Cube and drizzle with olive oil, then sprinkle over the thyme.

STEP 2: In a large pan fry the leeks and garlic, if using, in olive oil for 4-5 minutes on a low heat. Watch for the garlic burning! Pour in the rice and stir well so that it is all combined. Add the vegetable broth (ensure it is hot) ladle by ladle, stirring frequently, until the rice is cooked through.

STEP 3: Transfer about ¾ of the roasted squash to a blender and blend to a puree. Add into the risotto and stir well. Season with salt and pepper, if using.

STEP 4: Ladle into bowls, top with the remaining butternut squash pieces and sprinkle over a fresh herb of choice.

🍚 Which rice to use?

For risotto you need to use a specialist rice such as arborio rice or carnaroli. I always use arborio rice as it the easiest to find in the store and works perfectly. These forms of rice absorb liquid such as your broth, as well as other flavours and become really creamy, which others types of rice won't do in the same way.

💭 Recipe tips and notes

  • As above, ensure that you use a risotto rice such as arborio rice, rather than regular white rice.
  • Stir, stir and stir some more for a creamy risotto!
  • If leeks don't work for you, simply swap out for white onion instead.
close up of roasted butternut squash risotto in a white bowl on a striped cloth next to salad leaves.

🥣 More delicious risotto recipes

There are many risotto recipes to enjoy here, including my popular chicken pesto risotto, chicken leek risotto and my vegan beet risotto. Some recent ideas to enjoy:

  • pesto chicken risotto in a white bowl with a spoon in it on a blue cloth surrounded by parsley.
    Pesto Chicken Risotto
  • baked asparagus risotto in a white bowl.
    Baked Asparagus Risotto
  • baked kale and zucchini risotto in a white pan with a spoon in it.
    Baked Kale and Zucchini Risotto
  • turmeric quinoa in a light grey bowl with a spoon next to a blue cloth.
    Turmeric Quinoa

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐ if you've tried the recipe!

📖 Recipe

baked butternut squash in a white bowl on a white and black striped cloth next to salad leaves.

Roasted Butternut Squash Risotto

Claire
A warming and cosy dinner recipe, this butternut squash has few ingredients but is full of flavour. Made without butter or wine, it is vegan, gluten-free and suitable for a low histamine diet.
5 from 1 vote
Prevent your screen from going dark
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch
Cuisine American, British, Italian
Servings 3 servings
Calories 397 kcal

Equipment

  • Blender
  • Ladle

Ingredients
  

  • 1 butternut squash approximately 1kg, peeled and diced into ½ inch chunks
  • 1 cup leeks sliced
  • 1 garlic clove minced
  • 2 cups risotto rice
  • 2 tablespoon olive oil divided
  • 1 teaspoon dried thyme more to taste
  • 4 cups vegetable broth
  • pinch salt
  • pinch black pepper optional
  • fresh herb of choice optional, garnish

Instructions
 

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature scatter the squash on the tray, drizzle with olive oil and sprinkle with the thyme. Roast for 30 minutes.
  • In a large pan fry the leeks and garlic, if using, in olive oil for 4-5 minutes on a low heat. Watch for the garlic burning! Pour in the rice and stir well so that it is all combined. Add the broth (ensure it is hot) ladle by ladle, stirring frequently, for about 20 minutes or until the rice is cooked through.
  • Once the squash is done, transfer about ¾ to a blender and blend to a puree. Add into the risotto and stir well. Season with salt and pepper, if using.
  • Ladle into bowls, top with the remaining butternut squash pieces and sprinkle over a fresh herb of choice.
  • Serve immediately and enjoy!

Notes

  • If you like a more 'herby' flavour then add more dried thyme.
  • Not a fan of thyme? Then sage would be lovely too.
  • If you prefer to stick with foods rated as 0 on SIGHI, then swap out leeks for white onion.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this roasted butternut squash risotto score 0 on the SIGHI list, with the exception of:
  • vegetable broth, which isn't scored and will depend upon ingredients.
  • leeks, which score 1 and have a ? as a liberator. There is a note that states 'in small amounts, usually well tolerated'.
  • black pepper, which scores 2.
  • garlic, which scores 1.

Nutrition

Calories: 397kcalCarbohydrates: 74gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 16mgPotassium: 972mgFiber: 7gSugar: 8gVitamin A: 27082IUVitamin C: 57mgCalcium: 147mgIron: 5mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Jamie Hurley says

    January 28, 2021 at 6:54 pm

    Looks great ! I accidentally bought some medium grain rice... and was craving butternut squash..LOL I guess I will adding this to my menu next week cant wait ! thank you

    Reply
    • throughthefibrofog says

      January 28, 2021 at 7:31 pm

      I'm not sure that the rice you have will work for this recipe (you need risotto rice such as arborio rice). I have a stuffed butternut squash recipe coming up that would well with it though!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

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