Shortcut Butternut Squash Risotto: No Endless Stirring Required!

Forget standing by the stove and endlessly stirring. This shortcut Butternut Squash Risotto has a super simple method and make-ahead steps so you can cook this family meal even when the littles are underfoot!

Butternut Squash Risotto

I love to make risotto as soon as the weather cools down, but I can’t figure out how to make it the classic way with kids in the house who so often need my attention. So, I came up with another way to do it. Instead of stirring a pot over the stove for a long time, I developed this butternut squash recipe that involves roasting the squash, pureeing it into a sauce, and simply stirring it together with cooked short-grain brown rice.

Easy—and with steps you can do ahead for a result that has a really similar texture to classic risotto.

Butternut squash is a favorite winter squash that’s naturally sweet and rich in Vitamins A and C (as well as fiber), so it’s a flavor that little kids tend to enjoy. It pairs well with Italian flavors including Parmesan cheese, which makes it a perfect fit for risotto.

The resulting risotto is earthy from the chicken stock (or vegetable broth) and rice but also has a hint of sweetness. It’s cozy comfort food at its best.

Ingredients You Need

To make this Butternut Squash Risotto you’ll need to have the following ingredients on hand and ready to go.

• Butternut squash: You can use a whole one (see how to peel and cut it) or a pre-cut one from the store.
• Fully cooked short-grain brown rice: I usually use Lundberg rice in my kitchen since they rigorously test for heavy metals, but you can do this with any type of rice you have on hand or prefer. You can cook the rice up to a few days ahead of time, too.
• Chicken or vegetable stock: I used reduced-sodium broth so I can control the saltiness. You can use broth, stock, or even bone broth if you like the flavor.
• Onion: Any color of onion works here, though I usually use yellow or white onion.
• Olive oil or butter: You can roast the vegetables with either of these fats to add flavor and create a mixture that will blend easily.
• Grated Parmesan to garnish.

Step-by-Step Instructions

Here’s a look at how to make this easy Butternut Squash Risotto recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.

1. Preheat the oven and line a sheet pan with foil. Chop your squash.
2. Spread squash and onion on a foil-lined pan, toss with oil, sprinkle with salt, and cook until very soft. Let cool slightly.
3. Transfer the squash and onions to a food processor or blender and puree, adding the broth to make a creamy, yet thick consistency.
4. Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

How can I serve this to babies and toddlers?

This is a perfect baby or toddler meal since it’s flavorful, has a soft texture, and is a nice way to serve grains to older babies—since the sauce helps to soften them and hold them together. Simply offer on preloaded spoons or let your little one self feed.

How to Store

Store leftovers in an airtight storage container in the fridge for up to 5 days or in the freezer for up to 6 months. Warm in a heat-safe bowl in 30-second increments, stirring in between.

When reheating, you may want to add a little more broth or water to achieve your desired consistency.

Best Tips for Success

• Roast the vegetables until they are soft when poked with a fork to ensure they blend smoothly.
• We like this risotto as a vegetarian main dish, though you can of course serve it with fish, chicken, or even a side of meatballs. Or, try Italian-flavor white beans or even a simple side of peas.
• Season to taste with salt to ensure it tastes good to you. (The broth you use will impact saltiness, so it’s important to taste and adjust.)
• Use fully cooked and soft rice so it has the texture of classic risotto.
• Add rosemary or sage to the pan when roasting the vegetables for additional savory flavor.

Did you make this recipe? I’d love to hear so please leave a comment below!

• Preheat the oven to 375 degrees F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.

• Transfer the squash and onions to a  and puree, adding the broth to make a creamy yet thick consistency.

• Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

• Roast the vegetables until they are soft when poked with a fork to ensure they blend smoothly.
• Season to taste with salt to ensure it tastes good to you. (The broth you use will impact saltiness, so it’s important to taste and adjust.)
• Use fully cooked and soft rice so it has the texture of classic risotto.
• Blend this smooth for a Stage 2 Baby Food.
• Serve with as a side dish or as a vegetarian main.

Calories: 216kcal, Carbohydrates: 42g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 307mg, Potassium: 624mg, Fiber: 5g, Sugar: 4g, Vitamin A: 14882IU, Vitamin C: 31mg, Calcium: 83mg, Iron: 2mg

This post was first published January 2019.