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Fall is a great time to whip out some butternut squash recipes which pairs well with a seasonal risotto. This butternut squash risotto is a creamy and smooth dish and enriched with parmesan and white wine. It is a perfect spotlight for one of fall’s most iconic ingredients, making it one of the “Top Butternut Squash Recipes” … for us at least. I mean we are Italian after all! You don’t always think that risotto and fall go together but you would be surprised at how versatile they can be. It’s a dish that can stand out on its own, or can be used as a side or even an appetizer. This meal is not just a “hearty fall recipe,” it is a conversation starter, creating an atmosphere that is warm and cozy.

butternut squash risotto

how to make butternut squash risotto


risotto :

  • 1 C white arborio rice
  • 1 QT broth
  • ½ C white wine
  • 4 T butter, sliced into 1 inch cubes
  • ½ white onion, finely diced
  • 3 – 4 large cloves of garlic, finely chopped
  • 15 oz butternut squash puree 
  • salt & pepper, to taste
  • extra virgin olive oil
ingredients for butternut squash risotto

for mushrooms :

  • 4 oz box of brown clamshell mushrooms
  • 2 T butter
  • 2 sprigs of sage
  • shaved parmesan, for topping
  • extra virgin olive oil
  • salt & pepper, to taste 
butternut squash risotto


Heat the broth on the stove top on low to medium heat. In a separate pot, heat the butternut squash puree on low to medium heat. 

Using a large pot on medium to high heat, saute garlic and onions in olive oil until translucent. Season with salt and pepper. Stir in one cup of rice and let it cook for two minutes. Then add one cube of butter, wine, and one ladle of broth to the pot. Stir and season with a small amount of salt and pepper. 

Continue adding the butter and broth slowly until the risotto becomes a soft and creamy texture. Make sure to stir throughout the process and turn down the heat if needed. Gently stir in the butternut squash puree.

Add more olive oil to a saucepan on medium heat. Melt two tablespoons of butter. Then add sage leaves with salt and pepper. Cook until the leaves become fried and crispy. Remove the sage with tongs or a fork and set aside to cool. Add mushrooms to the same pan with salt and pepper. Add more extra virgin olive oil if necessary and saute until golden brown. 

Assemble the dish in a heated bowl or plate. Top the risotto with mushrooms, sage, and shaved parmesan. Buon Appetito!

butternut squash risotto


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Why should you be warming your dinner plates before serving hot food? First of all, Italians and foodies alike will always appreciate it! It’s a nice touch and shows that you are trying to provide a great experience for your house guests or family members. Warming dinner plates before serving is crucial for preserving the optimal temperature of the meal. Cold plates can quickly cool down hot food, diminishing its flavors and enjoyment. Do this creamy butternut squash risotto a favor and warm up them plates!

suggested pairing for butternut squash risotto

Another great ingredient for fall, one that is often overlooked in our opinion, is pears! We love our pears in the fall, especially when you combine them with all the fall spices. That is why we recommend pairing this dish with a spiced honey pear martini! Talk about a fall powerhouse pairing! And we are certain that a pear cocktail is always a pleasant surprise when done right!

butternut squash risotto


Hi there, 
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try. 

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