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

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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 🙂

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.

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

• 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

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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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4.93 from 14 ratings

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Familystyle

Cuisine Italian

Servings 6 servings

Cook ModePrevent your screen from going dark

Equipment

Half sheet pan

10-12-inch ovenproof saute pan

Recipe Video

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

US Customary – Metric

Instructions 

• Position one oven rack in the center and another rack under it. Preheat oven to 400 (200C) degrees.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serve hot, with additional cheese for each serving.

Karen’s Notes and Tips

• 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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• Butternut Squash
• Fall
• Meat
• Thanksgiving
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.