Rather than the typical winter squash recipes, I love turning butternut squash into a silky risotto that’s tinged with earthy sweetness. The roasted squash brings out caramel notes behind the mellow, starchy base, while fresh spinach adds a bright, slightly bitter contrast. It’s a dish that mirrors the fleeting beauty of fall—warm, comforting, and bursting with layered flavors.

This recipe invites you to embrace both chaos and calm in the kitchen. Sauté, simmer, and stir—each step feels like a small meditation as the aroma of toasted rice and roasted squash fills the air. It’s a reminder that good food often blooms from simple ingredients and a little patience.

WHY I LOVE THIS RECIPE?

The natural sweetness of roasted butternut squash balances the savory broth perfectly.
It makes even a busy weeknight meal feel like a special occasion.
I enjoy how the spinach wilts into the creamy rice, adding a pop of color and freshness.
The aroma of toasted rice and caramelized squash is utterly addictive.
It’s a dish that tastes like fall in every bite, which I crave as temperatures dip.

AVOID MY DISASTER (You’re Welcome)

FORGOT to stir the risotto continuously — it turned sticky and clumpy; I added more broth and stirred a lot.
DUMPED too much squash at once — it sank and made the risotto watery; added a splash of rice and cooked longer.
OVER-TORCHED the garlic, which turned bitter; salvaged by adding more broth and stirring quickly.
FAILED to deglaze after roasting the squash — the flavors were dull; I hit it with a splash of white wine.

QUICK FIXES THAT SAVE YOUR DAY

When too thick, splash in hot broth and stir until silky—smells like cinnamon and caramel.
When rice is undercooked, cover and simmer for a few more minutes—steam rises with a comforting aroma.
When spinach wilted too much, fold in fresh leaves at the end for added color and flavor.
Splash lemon juice if the risotto tastes flat—brightens everything up instantly.
Skim off excess oil or butter for a lighter dish; a pinch of fresh herbs can also lift the flavor.

From roasting the squash to stirring in fresh greens, every step offers a chance to pause and enjoy the process. This dish isn’t just about comfort; it’s about celebrating the fleeting produce of fall, magnified through simple techniques and honest ingredients.

In a world rushing toward winter’s darkness, this risotto offers a moment of warmth and reflection. It’s a dish that beckons you to slow down, savor each bite, and enjoy the seasonal bounty at its peak.

Roasted Butternut Squash Risotto with Spinach

This risotto features tender grains of rice cooked slowly in broth until creamy, with roasted butternut squash blended into the mixture to add sweetness and depth. Fresh spinach is stirred in at the end for a bright contrast, resulting in a silky, hearty dish with a vibrant appearance. The final texture is rich and smooth, with visible chunks of squash and wilted greens throughout.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1 medium butternut squash peeled and cubed
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
1 cup Arborio rice short-grain rice for creaminess
4 cups vegetable broth kept warm
1/2 cup white wine optional, for deglazing
2 cups fresh spinach roughly chopped
2 tablespoons unsalted butter

Equipment

Baking sheet
Large skillet or saucepan
Wooden Spoon or Silicone Spatula
Blender or immersion blender
Measuring cups and spoons

Method

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt. Roast for about 25-30 minutes, until tender and caramelized around the edges.
Once roasted, let the squash cool slightly, then transfer to a blender and purée until smooth. Set aside the squash purée for later.
Heat the vegetable broth in a saucepan and keep it at a gentle simmer—this will help the risotto cook evenly.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and fragrant.
Add the minced garlic to the skillet and cook for another minute, stirring constantly until fragrant.
Stir in the Arborio rice and cook for 2-3 minutes, until the edges become translucent and it starts to toast slightly, filling the air with a nutty aroma.
Pour in the white wine (if using) and cook, stirring gently, until the liquid mostly evaporates and the rice is glossy.
Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more, maintaining a gentle simmer. Continue until the rice is creamy and cooked al dente, about 20 minutes.
In the final stages, fold in the butternut squash purée and stir until evenly combined and heated through.
Add the chopped spinach and gently fold it into the risotto until wilted, creating a vibrant green contrast and fresh flavor.
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with a little extra butter or herbs if desired.

Notes

For added richness, sprinkle with Parmesan cheese just before serving. You can swap spinach for kale or arugula for different greens.

As the bowl empties, I’m reminded how food can be an anchor to the seasons and the small rituals of cooking. The creamy, slightly caramelized notes stay with me long after the meal’s over, promising that I’ll return to this comforting recipe whenever autumn whispers its arrival again.

This rice dish is more than just nourishment—it’s a little celebration of the fleeting beauty of fall, wrapped in warmth and flavor. A gentle reminder that sometimes, the simplest ingredients yield the most memorable moments at the table.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.