One Pot Butternut Squash Risotto

This oven-baked risotto takes only about 10 minutes of active prep/cook time, and you can let the oven do the rest of the work. You can mash the butternut squash to a creamy texture after baking if serving to picky eaters, and you’ll have a soft and cheesy risotto in the end. The best part? You only got one pot to wash.

I created this recipe mainly using pre-cut packaged ingredients and used the entire package to eliminate the need for measuring. I used my Le Cruiset Dutch Oven, but you can use a large casserole dish and use foil to cover.

This post was created in partnership with Kiddobloom and contains affiliate links.

We served this meal on Kiddobloom dinnerware that is handcrafted from stainless steel. It is designed with no notches on the rim to prevent trapped food and mold/mildew growth. Very easy to clean and non-toxic.

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One Pot Butternut Squash Recipe

This EASY risotto only takes about 10 minutes of prep time, and let the oven do the work.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Servings 6

Author whiteblankspace

Ingredients

• 1/4 cup olive oil
• 1 package (10 oz) chopped onion or 1 large onion, finely chopped
• 1 package (12-15 oz) chopped butternut squash
• 1 1/2 cups arborio rice or Calrose don’t rinse
• 1 package (8 oz) cream cheese
• 1 tbsp minced garlic
• 4 cups (32 oz) chicken broth
• optional 1 stalk of rosemary
• 1 cup milk
• 1 cup grated parmesan
• salt and pepper to taste

Instructions

1. Position rack in the middle and preheat oven to 350F.
2. Add olive oil, onion, and butternut squash to a dutch oven or a large casserole dish. Mix with a spatula.
3. Bake uncovered for 20 min.
4. Add rice, cream cheese, garlic, rosemary, and chicken broth and stir. Make sure rice is covered in liquid.
5. Cover and bake for 45 min.

6. Discard Rosemary. Mix vigorously with a rubber spatula while mashing the butternut squash for a couple of minutes

7. Add milk, grated parmesan, and salt/pepper to taste. Mix well.

Recipe Notes

Onion may retain a bit of bite with the baking method. To make it completely soft, saute onions and butternut squash until softened and proceed to step 4.
Risotto is best served immediately but can be stored in the fridge for up to 3 days.