Butternut Squash Risotto with Pumpkin Seeds and Parmesan

squash risotto
Photo and Styling: Karry Hosford
  • Yield: 4 servings


4cups diced butternut squash (about 1 1/2 pounds)
1tablespoon olive oil
1teaspoon kosher salt
1/2teaspoon dried thyme
1tablespoon butter
1cup onion, chopped
1/2teaspoon saffron or turmeric
1 1/2cups short grain rice, Arborio or other
2 (14-ounce) cans vegetable broth
1/2cup grated Parmesan Reggiano cheese
1/4cup chopped flat leaf parsley
1/2teaspoon freshly ground black pepper
1/4cup pumpkin seeds


  1. Preheat oven to 375 F. combine squash, olive oil, salt and thyme. Spread squash evenly on a baking pan and roast uncovered for approximately 45 minutes stirring occasionally until golden brown and tender.  Set aside.
  2. In a large sauce pot heat butter over medium high heat and sauté onion and saffron or turmeric for 2 minutes. Add rice and coat well with onion and spice.
  3. Add one half cup of vegetable stock at a time and simmer, stirring constantly until absorbed. Repeat this process until all the stock is used and the rice is tender and creamy.
  4. Fold in the roasted butternut squash, cheese, parsley, pepper, and pumpkin seeds. Serve immediately.

Nutritional Info *per serving

  • Calories 466
  • Fat 14g
  • Cholesterol 16mg
  • Sodium 1453mg
  • Carbohydrate 77g
  • Fiber 5g
  • Sugars 7g
  • Protein 13g
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