Discover the magic of turning humble ingredients into a stunning dish with this Butternut Squash and Spinach Risotto. I love exploring the seasonal shift with this recipe — it’s everything comforting and vibrant bundled in one pot. The sweet, roasted squash melds perfectly with the earthy spinach, creating a symphony of flavors and textures.
What makes this risotto special is how forgiving it is, even if you’re pressed for time. It’s perfect for lazy Sunday dinners or when friends drop by unannounced. The creamy, slightly caramelized rice feels like a warm hug, especially on chilly autumn nights.
WHY I LOVE THIS RECIPE?
- Joy of roasting sweet squash until it caramelizes beautifully, adding depth and sweetness.
- Chaos of stirring until the rice everything’s perfectly tender — no shortcuts here.
- Nostalgia for cozy fall days and hearty meals shared with loved ones.
- Pride in creating something nourishing and elegant without fuss.
- Relief in knowing that spinach provides a quick, nutritious boost in every bite.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir frequently — rice stuck to the bottom, burnt bits with a bitter taste. Add some wine to loosen it up!
- DUMPED in all the broth at once — mushy squash and soupy mess followed. Add broth gradually, stirring constantly.
- OVER‑TORCHED the squash — smoky flavor and limp texture. Use medium heat, cover if needed.
- SKIPPED rinsing the rice — gritty bite and uneven absorption. Rinse well before cooking.
QUICK FIXES THAT SAVE YOUR DAY
- When rice is sticking — splash in hot water or broth and stir gently.
- Patch over soggy bits with grated cheese or a dollop of Greek yogurt.
- Shield delicate spinach with a splash of lemon juice right before serving.
- When squash burns — remove instantly, add a splash of broth, and keep stirring.
- When missing broth — water works, and the extra step of adding a pinch of nutritional yeast boosts flavor.
This dish champions the flavors of fall, mirroring the changing season with its warm, comforting tones. It’s a reminder that simple ingredients, treated with care, can transform into something truly satisfying. As the air turns crisp, this risotto offers a moment of indulgence without any fuss.
In the end, it’s about sharing that sense of comfort and harmony that food can create. The creamy bite, the aroma of roasted squash, the fresh hit of spinach — these are what make this recipe worth returning to. It’s an easy way to stitch a bit of season’s magic into your table.
Butternut Squash and Spinach Risotto
Equipment
- Baking sheet
- Large heavy-bottomed saucepan
- Wooden spoon
- Chef's knife
- Cutting Board
Ingredients
- 1 lb butternut squash peeled and cubed
- 1 tablespoon olive oil for roasting
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups arborio rice rinsed
- 4 cups vegetable broth warm, for gradual addition
- 2 cups fresh spinach roughly chopped
- 2 tablespoons butter
- 1/4 cup Parmesan cheese grated
- to taste Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzling with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and caramelized around the edges.
- While the squash roasts, pour the vegetable broth into a saucepan and gently warm it over low heat. Keep it simmering so it's ready for gradual addition.
- Finely chop the onion and mince the garlic, preparing to build the base of the risotto.
- In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the pan and cook for another 30 seconds until it releases a warm aroma.
- Stir in the rinsed arborio rice, allowing it to toast slightly and become translucent around the edges, about 2 minutes.
- Pour in a ladle of warm broth, stirring continuously until the liquid is mostly absorbed, encouraging a creamy texture to form.
- Continue adding the broth in small ladles, stirring steadily and waiting for each addition to be absorbed before adding more, for about 20 minutes or until the rice is tender and creamy.
- Gently fold in the roasted butternut squash pieces and chopped spinach, stirring until the spinach wilts beautifully into the mixture and everything is heated through.
- Remove the risotto from heat, then stir in grated Parmesan cheese. Season with salt and pepper to taste, adjusting as needed.
- Serve immediately, garnished with additional Parmesan if desired. The risotto should be creamy, with tender rice, caramelized squash, and vibrant green spinach, ready to enjoy hot.
Cooking this risotto isn’t just about nourishment — it’s a quiet celebration of fall’s bounty. It invites us to slow down, stir with purpose, and savor each bite. Whether alone or with friends, this dish feels like a warm reminder that good food often comes from simple moments.
As the seasons shift, so do our plates. This recipe captures that transition perfectly — vibrant, cozy, and a little bit playful. It’s more than a meal; it’s a small ritual of comfort and gratitude for all these fleeting, beautiful days.
