Hidden Gem: Butternut Squash & Spinach Risotto for Cozy Nights

Many risotto recipes focus on elegance or indulgence, but this one makes a case for the joy of unexpected flavors. The sweet, caramelized notes of roasted butternut squash blend seamlessly with tender spinach, creating a harmony that’s both hearty and fresh. I love how this dish transforms everyday ingredients into something that feels special, yet accessible.

Cooking this risotto feels like a gentle ritual — the aroma of roasting squash fills the kitchen, while stirring releases a creamy, comforting fragrance. It’s perfect for chilly evenings when you want warmth without complexity. Plus, it’s got a little bit of chaos — lifting those squash cubes from the oven can be a mess, but the payoff is worth every crispy edge and sweet burst.

WHY I LOVE THIS RECIPE?

• The balance of natural sweetness and earthy greens keeps every bite interesting.
• It’s a comforting dish that also celebrates seasonal produce.
• Joy in watching simple ingredients transform with each stir and simmer.
• The nostalgic smell of roasted squash reminds me of autumn weekends.
• Practical and impressive—ideal for both weekday dinners and weekend guests.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to stir; the rice stuck and burned — use frequent stirring to keep it creamy.
• DUMPED too much stock at once; caused a soupy mess — add stock gradually for perfect texture.
• OVER-TORCHED the squash; turned bitter — roast at moderate heat, check often.
• SKIPPED toasting the rice; missed nutty flavor — toast for 2-3 minutes until golden and fragrant.

QUICK FIXES THAT SAVE YOUR DAY

• When the rice is too firm, Splash a little hot broth, then stir and cover.
• Cut salt if it’s too salty—add a dash of cream or a squeeze of lemon.
• When the squash is underdone, Shield with foil and roast longer until tender.
• If the risotto is too thick, Patch with a splash of warm water or stock.
• Slip in a bit of parmesan or a pinch of nutmeg for added depth—instant flavor boost.

This dish is all about embracing seasonal produce in its peak. The soft, sweet butternut paired with vibrant spinach feels like a celebration of autumn’s bounty. Making something this flavorful with humble ingredients reminds me of the simple pleasures in cooking.

It’s perfect for when you need comfort but don’t want heavy cream or loads of cheese. The balance of textures — creamy rice, tender squash, wilted greens — keeps each bite lively. Plus, it’s a dish that tastes better the next day, giving you one less thing to worry about during busy evenings.

Roasted Butternut Squash and Spinach Risotto

This risotto combines tender, caramelized butternut squash with wilted spinach to create a creamy and visually appealing dish. The preparation involves roasting the squash, then simmering it with Arborio rice, stirring until creamy, and ending with vibrant greens for a hearty yet elegant presentation.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seasonal

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash, peeled and cubed about 1-inch cubes
• 1 tbsp olive oil for roasting
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth warm, for gradual addition
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped about 2 handfuls
• 2 tbsp butter optional for added creaminess
• 1/4 cup parmesan cheese grated, optional
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Large skillet or saucepan
• Wooden Spoon
• Knife
• Cutting Board
• Ladle

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the edges are caramelized and the squash is tender.
2. While the squash is roasting, heat a large skillet over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds, until it just begins to release its aroma.
3. Add the Arborio rice to the skillet, stirring constantly to toast it lightly, about 2-3 minutes until the grains are golden and smell nutty.
4. Pour in a ladleful of warm broth and stir until the liquid is mostly absorbed by the rice. Continue adding broth one ladle at a time, waiting for each addition to be absorbed before adding the next, stirring frequently. This process should take about 20 minutes and results in a creamy, tender rice.
5. When the rice is halfway done, add the roasted butternut squash to the skillet, stirring to incorporate the sweet, caramelized pieces into the creamy mixture.
6. Once the risotto is creamy and the rice is cooked to al dente, stir in the chopped spinach, letting it wilt into the mixture. Season with salt and pepper to taste, and add butter and grated Parmesan cheese if desired for extra richness.
7. Remove the skillet from heat, give everything a final stir, and let it sit for a minute; this allows the flavors to meld and the risotto to thicken slightly.
8. Serve the risotto hot, garnished with additional Parmesan or a drizzle of olive oil if you like. Enjoy the creamy blend of sweet squash and fresh greens in each bite!

Notes

Make sure to stir frequently to keep the risotto creamy and prevent sticking. You can add other greens like kale or Swiss chard for variations. For a vegan version, omit the Parmesan and butter, substituting nutritional yeast or plant-based alternatives.

Creating this risotto is a gentle reminder that the best dishes often come from improvisation and patience. Watching the ingredients come together slowly, absorbing flavors and textures, is almost meditative. I hope this recipe brings warmth and a splash of joy to your kitchen, just like it does for mine.

In the end, it’s about those small moments—stirring rice, roasting squash, sharing a meal—that make cooking truly satisfying. Enjoy every spoonful of this vibrant, comforting dish. Sometimes, the simplest combinations are the most memorable.