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Oven Baked Butternut Squash Risotto


1/2 large or one whole butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine or additional broth
5 cups hot chicken stock
1/3cup grated Parmesan cheese
1/2 teaspoon salt or to taste


Preheat oven to 350 and place squash cut side down on a foil lined baking pan and bake for 45 minutes or until soft. Let cool and scoop out pulp in a medium bowl and set aside. Melt butter in an ovenproof Dutch oven over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Pour in the broth and mashed squash, cover and place in preheated oven and cook for 40 minutes. Remove from oven and uncover, stir in the Parmesan cheese and salt. Serve in wide bowls, makes 4 grown up servings or 8 baby servings.

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