WHY I LOVE THIS RECIPE?
What sets this risotto apart is its unexpected harmony of flavors—sweet roasted butternut squash paired with earthy spinach, all wrapped in a velvety, creamy base. I love how the squash caramelizes slightly, adding a natural sweetness that deepens with each stir. It’s a dish that transforms simple ingredients into a comforting yet sophisticated bowl.
This recipe is also perfect for those nights when you crave something hearty but want to keep it light—thanks to the greens and the rich, nutty aroma from toasted pine nuts or walnuts. The process encourages mindfulness, as each step feels like a small meditation, turning ordinary pantry staples into something extraordinary. It’s a reminder that good food often comes from patience and a little love.
WHY I LOVE THIS RECIPE?
- Joy in roasting the squash until its edges char slightly—deep flavor emerges with every sip of stock.
- Chaos in the stirring—getting that perfect creamy texture feels like a small victory.
- Nostalgia for cozy fall evenings, surrounded by warm lights and scents of caramelized squash.
- Pride in creating a dish that’s both healthy and irresistibly indulgent.
- Relief knowing you can make something restaurant-worthy without a long ingredient list.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir the risotto continuously—resulted in stuck, burnt bits. Fix: Add more stock and scrape well.
- DUMPED too much broth at once—caused a soupy mess. Fix: Slow, steady addition while stirring.
- OVER-TORCHED the squash—bitter, black edges. Fix: Lower heat immediately and cover to soften.
- NEARLY burned the spinach—sizzled quickly and lost color. Fix: Add last, cook just until wilted.
QUICK FIXES THAT SAVE YOUR DAY
- When rice isn’t creamy enough, splash in a spoonful of mascarpone or cream.
- Patch too watery—cover and simmer gently to evaporate excess moisture.
- Shield burnt edges by stirring more vigorously and adding a splash of water.
- If flavor feels flat, stir in a pinch of nutmeg or smoked paprika.
- When ingredients smell muted, add a splash of good-quality olive oil to revive aroma.
It’s a dish that captures the essence of seasonal cooking—comforting, vibrant, and just a little unexpected. As the weather turns cooler, this risotto feels like a warm hug, made all the more special by its slightly rustic, nutty twist. Every spoonful offers a moment of quiet satisfaction amid busy days.
In a world rushing towards fast food and shortcuts, taking the time to build layers of flavor makes all the difference. This risotto reminds us that good food is about slowing down, savoring each step, and appreciating the simple riches of fall’s harvest.
Roasted Butternut Squash and Spinach Risotto
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for about 20-25 minutes until edges are caramelized and squash is tender.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, releasing a warm, aromatic aroma.
- Add the arborio rice to the skillet, stirring constantly for 2-3 minutes until the edges become slightly translucent and the rice starts to toast, filling your kitchen with a nutty smell.
- Begin adding warm vegetable stock, about 1/2 cup at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more. Continue this process, stirring frequently, until the rice is creamy and cooked through, about 20 minutes.
- Once the rice is nearly tender, fold in the roasted butternut squash and chopped spinach. Cook for another 2-3 minutes until the spinach starts to wilt and the squash is heated through.
- Season the risotto with salt and pepper to taste. Remove from heat and stir in toasted pine nuts or walnuts for added crunch and flavor.
- Serve the risotto warm, garnished with extra nuts or a drizzle of olive oil if desired. The dish should boast a creamy consistency with vibrant orange squash and bright green greens visibly mixed throughout.
Whenever I prepare this dish, I feel a quiet sense of achievement. It’s the kind of comfort that nourishes both body and soul, especially on chilly evenings. I’ve found that sharing it instantly sparks conversations about favorite seasonal ingredients and childhood memories.
As the seasons shift, this risotto becomes a go-to for cozy dinner gatherings or solo nights of mindful cooking. It’s a dish that invites creativity and improvisation—adding your favorite greens, nuts, or even a drizzle of balsamic. Sometimes, the simplest dishes create the most memorable moments, and that’s exactly what this one offers.