Butternut Squash Risotto

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  • Easy & filling butternut squash risotto

    Last week was a bit on the hectic side, but in the end, it was rewarding. We had the exterior of our house painted & repaired. I always think I’m completely prepared, then the painters arrive & I realize there are so many questions unanswered. What color should the interior of the screened in porch be? Do we want a stain or paint on the deck? Can I really commit to these colors? Our painters weren’t only patient with me, but they kindly obliged with smiles. They even offered to paint the garages one way & paint them my alternative way if I didn’t like it. I ordered in pizzas & sandwiches the first couple days, but recognizing they were away from their homes, I wanted to make them a homemade meal when Chris was off work on Sunday. I wanted to make something hearty & filling since they were working diligently to complete our home.

    Easy & filling butternut squash risotto with aged cheddar

    cocette dutch oven

    I decided to make butternut squash risotto because it requires little effort & allowed me to focus my attention on the kids while Chris gave the guys a hand. It’s really simple & consists of a few great fresh ingredients & a little shortcut that I cheat with from time to time – dried onions. I have been inspired by my friend Sandy’s one pot dinners. Our dishwasher has been out of commission for over a month now {with multiple warranty repairs}, so it’s time to try a few of my own, don’t you think? I’ve had a couple of Staub cocettes on my wish list for years & they kindly sent me this beautiful piece. I was anxious to try it out, can you blame me? I have so many recipes I look forward to making. For now, the one pot wonder:

    Butternut Squash Risotto

    Course Entree
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Julie Blanner


    • 3 c risotto
    • 2 c water
    • 1/2 butternut squash cubed
    • 1/2 lb aged white cheddar {I love Kerry Gold or TJ's Unexpected Cheddar} shredded
    • 1/2 c parmesan shredded
    • 4 Tbsp butter
    • 3 Tbsp dried onion flakes
    • 1 Tbsp & 1 tsp minced garlic
    • salt & pepper
    • optional: sage


    1. Bring water to a boil in a large pot {with a lid}. Add risotto & butternut squash, reduce to medium. Steam risotto with lid on/cracked for 15-20 minutes, until tender & water has dissolved.
    2. Stir in cheddar, parmesan, butter, garlic & onion flakes until smooth.
    3. Salt & pepper to taste.
    4. Optional:
    5. In a small saucepan, warm oil or butter on medium-high heat & flash fry sage for 30 seconds. Remove, chop & toss into risotto.

    Easy & filling butternut squash risotto with aged cheddar

    Easy & filling butternut squash risotto with aged cheddar

    Try pairing this Risotto with my Beer Bread! Enjoy!

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    This post is not a sponsored post, however Staub provided me with the cocotte. As always, all of the opinions, thoughts, and ideas in this post are my own. Thanks for supporting the brands that help to make this blog possible.

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