Butternut Squash Risotto with Roasted Garlic and Sonoma Wine #winePW

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Butternut Squash Risotto with Roasted Garlic for a flavorful fall meal.


  • 1 tablespoon roasted garlic or 1 head of garlic to make roasted garlic
  • 2 tbsp extra virgin olive oil, divided
  • 1 lb butternut squash, peeled, seeded and chopped into bite sized pieces
  • 4 cups vegetable broth
  • 3 cups water
  • 1 onion, chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1 tbsp sage leaves, minced
  • 1/2 cup Parmigiano cheese plus extra for serving
  • salt and pepper to taste
  • 1 tbsp truffle butter (optional)


  1. Make the Roasted Garlic (skip step if you have some on hand): Preheat oven to 375. Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, place in small baking pan and put in oven. Roast until garlic is brown and getting very soft, about 45 minutes. Set aside to cool when done roasting. When the garlic has cooled, squeeze the roasted garlic out of the skin and it is ready to use.
  2. You can prep the other ingredients as the garlic is roasting. After the garlic has been roasting 20 to 30 minutes, bring the vegetable broth and water to boil in a large pot. Add the squash, reduce to a simmer. Cook the squash until it is just soft, about 10 minutes.
  3. Scoop out the squash with a slotted spoon, set squash aside to cool. Keep the broth warm on low heat.
  4. Heat the remaining 1 tablespoon olive in a large nonstick pan on medium heat. Add the onion, and sauté until it begins to soften, about 5 minutes.
  5. Stir the rice in with the onions, until the rice has gotten well coated with the onions and olive oil.
  6. Add the cooking wine to the rice, and cook until the wine is mostly absorbed, which will take about 3 or 4 minutes.
  7. Add a ladle or two of broth to the rice, along with the sage and 1 tablespoon of roasted garlic. Stir the risotto mixture and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
  8. Once all or most of the liquid has been absorbed the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly. Add the butternut squash along with one of your final scoops of broth.
  9. When the rice is cooked to your liking, stir in the cheese and truffle butter if you are using it. Plate and serve, passing extra cheese at the table. Enjoy!


  • A good ice cream scooper can come in handy for scooping the seeds out from squash (Amazon affiliate link provided for convenience if you need one).
  • Risotto doesn’t need to be stirred constantly, but it does require regular stirring and monitoring. So you don’t need to be over the pot the entire time you are making it, but don’t go too far from the kitchen!
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