Butternut Squash Risotto that is BAKED (no babysitting!) to creamy perfection in just 20 minutes!
Butternut Squash Risotto with Toasted Pine Nuts and Pepper Jack Cheese is easy to prepare, wonderfully smooth and creamy, super flavorful and is absolutely fool proof! It makes the most amazing Thanksgiving or holiday side but is easy enough for every day!
Guys, I’ve been giddy compiling all of my Thanksgiving Recipes for you and can’t wait to hear what you are making for your holiday spread! From Million Dollar Mac and Cheese to Cranberry Apple Cranberry Pecan Wild Rice Pilaf (ps, have you seen the new video?), to Double Layer Pumpkin Oreo Cheesecake, there is something for everyone no matter what you are “assigned” to bring (and the most amazing Cornbread Stuffing coming soon!). So without further ado, I bring you one more reason to get giddy for Thanksgiving – Baked Butternut Squash Risotto with Toasted Pine Nuts!
I absolutely adore risotto but this variety is even more swoon worthy because its made extra creamy (if that’s even possible) with butternut squash that bakes right with the risotto and at the risk of repeating myself, its BAKED! So if you have been apprehensive about making risotto, whether its the stirring to just the right consistency or standing in front of the stove for 30 minutes, worry no more because this Baked Butternut Squash Risotto side dish is super easy and absolutely full proof!
Its so easy, in fact, this Butternut Squash Risotto is likely to become one of your new favorite weekly side dishes. Its also extremely forgiving and lends itself to adding virtually anything to it. Here I’ve obviously added butternut squash, mushrooms and peas, but you could really use any of your favorite vegetables, or herbs you have on hand, just be sure to add any fresh herbs or peas to the very end.
So let’s get cooking – or should I say baking?
How to Make Butternut Squash Risotto
First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes. Now the only really important thing about risotto is using the right rice so be sure to use arborio rice. You can find it at pretty much any grocery store. When cooked, the rounded grains of the arborio rice become creamy and chewy due to the high starch content without become mushy.
Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper.
Then stir in your uncooked squash (time saving tip – I love the pre-cut squash from Costco). Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes.
Once tender, remove the rice from the oven and stir in 1/2 cup chicken broth, heavy cream and both Parmesan and pepper Jack cheeses. The pepper Jack adds a wonderful multidimensional flavor without being overpowering. Vigorously stir fir just a minute or so to break down the butternut squash until everything is oober creamy.
Stir in your peas…and just look how creamy?!!!!
Garnish with freshly grated Parmesan, toasted pine nuts…
And in under 30 minutes you have soft, creamy Baked Butternut Squash Risotto with Toasted Pine Nuts infused with Pepper Jack! Happy almost Thanksgiving and happy Baked Butternut Squash Risotto forever and ever.
Want to try this Baked Butternut Squash Risotto?
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©Carlsbad Cravings by CarlsbadCravings.com
Looking for more Butternut Squash Recipes
- Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese
- Creamy Butternut Squash Pasta
- Roasted Butternut Squash with Cashews
- Slow Cooker Thai Butternut Squash Soup
- Slow Cooker Thai Chicken, Wild Rice, Butternut Squash Soup Recipe
- Roasted Maple Dijon Brussels Spouts and Butternut Squash
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