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As the leaves turn from vibrant greens to rich hues of gold and crimson, the arrival of fall ushers in an abundance of seasonal ingredients, none more celebrated than butternut squash. This versatile vegetable embodies the essence of autumn with its sweet, nutty flavor and creamy texture. As the days grow shorter and the temperatures drop, cozy meals take center stage, and risotto emerges as a quintessential comfort food.

Roasted Butternut Squash Risotto

Indulge in the comforting flavors of fall with Harvest Gold Roasted Butternut Squash Risotto, a recipe perfect for chilly evenings. This dish combines the natural sweetness of roasted butternut squash with creamy Arborio rice for a rich, satisfying meal. Packed with nutrients, it's not only delicious but also a wholesome choice for autumn gatherings. Learn how to prepare this heartwarming dish and celebrate the bounty of the season with every bite!
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Ingredients
  

1 medium butternut squash, peeled and diced into cubes (about 4 cups)

2 tablespoons olive oil

Salt and pepper, to taste

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

½ cup dry white wine (optional)

4 cups vegetable broth, warmed

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

Fresh parsley or sage, for garnish

Instructions
 

Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it in a single layer and roast for about 25-30 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and set aside.

    Sauté Aromatics: In a large pot or deep skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Rice: Add the Arborio rice to the pot, stirring to coat it with the oil. Toast the rice for about 2-3 minutes until the edges become translucent.

        Deglaze with Wine: If using white wine, pour it into the pot now. Stir the rice until most of the liquid is absorbed. This step will add depth of flavor to your risotto.

          Slowly Add Broth: Begin adding the warm vegetable broth one ladle-full at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next. This process should take about 18-20 minutes.

            Incorporate Squash and Season: When the risotto is creamy and the rice is al dente, gently fold in the roasted butternut squash and fresh thyme. Remove from heat, and stir in Parmesan cheese and butter for extra creaminess. Season to taste with additional salt and pepper if needed.

              Serve: Spoon the risotto into bowls or plates and garnish with freshly chopped parsley or sage. Optionally, drizzle with a touch of olive oil and extra Parmesan on top.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4