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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


  • 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


  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.