This is an easy butternut squash risotto that you bake instead of cooking on the stovetop — no need for constant stirring! It’s a one-dish dinner strewn with smoky chunks of crisp bacon, roasted butternut squash cubes, and leafy green kale combined with cheesy short grain rice. Relax with a glass of wine while it’s in the oven 🙂

A bowl of risotto strewn with cubed butternut squash, kale leaves and crisp bacon.
Butternut squash risotto with bacon and kale is a cozy autumn dinner.

When risotto is on the menu, dinner feels special even though it’s not very hard to make. Especially with a traditional one, like my classic Italian-style risotto, which has base of creamy, buttery, cheesy rice that’s ultra satisfying.

“My partner took one bite and said, OMG this is so good!”

~Jenn

This butternut squash risotto has all the flavor and wonderful texture of a the usual stovetop-cooked one, but all the components cook in the oven at the same time.

Roast chunks of butternut squash and sliced bacon on a sheet pan, while the rice bakes in the oven at the same time on another rack. Combine the two and risotto is served!

Let’s talk about the ingredients

Butternut squash chunks on a baking sheet, surrounded by a bowl of kale leaves, a shallot, arborio rice, a plate of diced bacon and grated Parmesan cheese.
  • Arborio rice: Although “risotto-style” recipes can be made with other grains — like my pearl barley risotto — classic risotto is an Italian dish made with this special type of short-grain white rice. You can make this oven risotto with these other types of short grain white rices, just be sure not to rinse them — the starchy coating is key to a creamy texture. Washing the rice eliminates the starch on the grains, which is really the magical part of the dish.
  • Butternut squash: Make this whole meal come together even faster if you use peeled and cubed squash. You can often find it in the produce section or freezer aisle of your grocery store.
  • Bacon: Use any thick-sliced unsmoked bacon or lightly smoked bacon. I prefer an applewood smoked bacon. For a vegetarian risotto, of course you will omit the bacon (see the recipe notes)

Butternut squash risotto prep steps

  • Chopped onion and olive oil cooking in a skilet.
    Start by adjusting your oven racks so that one is in the middle and one below it. The butternut squash and bacon roast together on a sheet pan, while the rice cooks in an ovenproof pan — both at the same time. Soften chopped shallot or onion in olive oil and butter.
  • Raw short grain rice grains in a pan, in the process of stirring into olive oil and sauteed onion.
    Stir in the rice until it’s coated in the hot fat.
  • Raw short grain rice grains in a pan, in the process of stirring into olive oil and sauteed onion.
    Add white wine to the pan and boil until it’s almost evaporated.
  • Broth, chopped thyme and a parmesan rind in a side skillet, with a wood spoon on the side.
    Pour in broth, chopped thyme and add an optional Parmesan rind. Place the pan on the middle rack and bake 30-35 minutes.
  • Cubes of butternut squash on a white rimmed baking sheet.
    Arrange butternut squash cubes on a rimmed baking sheet.
  • Cubes of butternut squash and diced bacon arranged on a baking sheet.
    Scatter the bacon evenly over the squash.
  • Roasted butternut squash cubes and chopped cooked bacon on a sheet pan, with a spatula on the edge of the pan.
    Place in the oven on the lower oven rack and bake alongside the risotto.
  • Butternut squash chunks, grated cheese and torn kale leaves on top of a skillet full of risotto.
    Stir the squash mixture, grated cheese, and kale into the hot risotto.
  • Chunks of butternut squash and kale leaves stirring into a pan of risotto.
    Stir gently until the kale wilts. Serve right away as a main course or side dish.

A bowl of risotto strewn with cubed butternut squash, kale leaves and crisp bacon.
4.93 from 14 ratings

Baked Butternut Squash Risotto (Extra-Easy, No-Stir!)

Karen Tedesco
An easy butternut squash risotto that bakes in the oven and doesn't require constant stirring. This one-dish dinner recipe is strewn with smoky chunks of crisp bacon, roasted butternut squash cubes, and leafy green kale combined with cheesy short grain rice. Relax with a glass of wine while it cooks!
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Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients
 

  • 4 cups peeled and diced butternut squash, (fresh or frozen) cut into 1-inch chunks
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounces (170 g) thick-cut bacon, sliced into 1-inch pieces (I recommend applewood-smoked)
  • 2 tablespoons (30 g) butter
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • ½ cup finely chopped shallot, or yellow onion
  • 1 cup (190 g) arborio rice
  • ¼ cup (60 ml) dry white wine, such as pinot grigio or sauvignon blanc
  • 4 cups (1 l) chicken broth, or vegetable broth
  • ½ teaspoon chopped fresh thyme, or 1 teaspoon dried
  • 1 small Parmesan cheese rind, optional
  • 4 cups chopped kale, or spinach
  • ½ cup freshly grated Parmesan cheese, plus more for serving

Equipment

Instructions
 

  1. Position one oven rack in the center and another rack under it. Preheat oven to 400 (200C) degrees.
  2. Arrange the squash in one layer on a rimmed baking sheet (you can line with parchment for easier clean up). Sprinkle lightly with salt and grind black pepper over to taste. Scatter the bacon evenly over the squash.
  3. Place a large oven-proof saute pan or Dutch oven over medium heat. Add the butter and olive oil. When the butter is melted, stir in the shallot or onion. Cook until it's softened and translucent, about 3 minutes. Stir in the rice to coat it in the fat, and cook another minute or two, until you hear it start to crackle.
  4. Pour in the wine and let it bubble for 30 seconds, then turn off the heat. Add the stock, thyme, and Parmesan rind (if you have one) and 1 teaspoon salt. Stir gently.
  5. Slide the sheet pan on the lower rack of the oven. Carefully set the saute pan on the middle rack (it may be full of liquid). Bake the squash 30-35 minutes, or until it's tender and the bacon is rendered and crisp. Bake the rice about the same amount of time. When it's done, the surface of the rice will look firm. The rice should be tender, with a little bit of liquid unabsorbed at the bottom of the pan.
  6. Use a slotted spoon or spatula to transfer the squash and bacon to the risotto pan, leaving the excess fat behind. Add the kale and cheese stir them in gently until everything is evenly mixed and the kale becomes wilted.
  7. Serve hot, with additional cheese for each serving.

Notes

  • Unlike stovetop risotto that cooks in stages until each addition of liquid is absorbed, you’ll see some broth in the bottom pan when the baked rice is done, which is what you want. Once everything gets stirred in to blend and the rice absorbs the stock, it will become the perfect texture.
  • Take this dish up a notch with this cheffy touch: Drizzle the risotto with good balsamic vinegar and a pinch of crushed red chili flakes before serving.
  • To make this vegetarian, skip the bacon. Toss the squash with 2-3 tablespoons extra virgin olive oil along with the salt and pepper before roasting.

Nutrition per serving

Calories: 354kcal Carbohydrates: 35g Protein: 10g Fat: 19g Sodium: 966mg Fiber: 2g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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