Easy Cheesy Butternut Squash Risotto

The meals I make at home have to be simple enough to do any night of the week. With four kids and a husband to feed, I need quick and easy options that still pack a punch. This easy, cheesy butternut squash risotto is perfect. It’s a healthy dinner option that takes very little time to make, and it’s chock full of the nutrition my kiddos need. Plus, butternut squash is a very kid-friendly vegetable, as it has a slight sweetness to it. The orange color is also great, as you can simply tell the kids it’s cheese sauce!

Even better than all that, this little dish is equally as suitable to whip up on date night. Stay in and cook it together after the kids go to bed! It’s perfect with a glass of white wine.

Easy Cheesy Butternut Squash Risotto

Now, if I’m honest, the entire dish can take over an hour to prepare if you do it all at once. I actually suggest cooking up your butternut squash early in the day and set it in the fridge to use later, as it means you can do the rest of the dinner in less than half an hour. You may also be inclined to switch the butternut squash for some pureed pumpkin, and that is great, too! It’s a slightly different flavor, but still delicious!

cooked butternut squash in a bowl

However you choose to prepare the squash, just cut it into chunks, and then use an immersion blender to puree it with ½ cup vegetable stock to make a nice sauce. Set it aside.

For the risotto, heat your oil and garlic over a medium-high heat in a large skillet. Once the garlic is nice and fragrant, add in your risotto and stir to coat it.

cooking risotto

Next, reduce your heat to medium and add in about half of your vegetable stock. You can also use chicken stock for this, but the veggie stock gives it a cleaner taste, allowing the squash to really show through. Cook for about 15 minutes, stirring occasionally while the risotto absorbs the liquid. Then, add the rest of the stock and cook for another ten minutes or so until the liquid is mostly absorbed.

Risotto cooking

Finally, stir in your butternut squash and parmesan cheese, cooking for another ten minutes or so to ensure it’s nicely coated and warmed through.

Easy Cheesy Butternut Squash Risotto
Easy Cheesy Butternut Squash Risotto

Top with parmesan and parsley to serve.

Easy Cheesy Butternut Squash Risotto

This is a great standalone dish, but it also works served with roasted chicken or even fish! I love the creamy texture and the sweetness from the squash. It’s definitely a must-try dish!

Easy Cheesy Butternut Squash Risotto
Easy Cheesy Butternut Squash Risotto

Easy Cheesy Butternut Squash Risotto

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

This delicious dish is perfect for the kids but elegant enough for date night!


  • 1 tbsp garlic
  • 1 tbsp olive oil
  • 2 cups uncooked risotto
  • 1 butternut squash
  • 4-5 cups vegetable stock
  • ½ cup shredded parmesan cheese
  • Pepper and oregano for seasoning as desired


  1. Poke holes all over your butternut squash, and bake at 350 for 35-40 minutes until it becomes soft. Remove from oven, cool for a minute, and peel the skin off - if cooked enough this should come off easily.
  2. Cut into chunks, and use an immersion blender to puree it with ½ cup vegetable stock. Set aside.
  3. Heat oil and garlic over medium-high heat in a large, deep skillet around 5 minutes or until fragrant, then add in your risotto. Stir to coat.
  4. Reduce heat to medium, pour in 2 cups vegetable stock, cook for 15 minutes (stirring occasionally) while risotto absorbs the liquid.
  5. Pour the rest of your stock in, stir risotto, and cook another 10 minutes.
  6. When liquid is mostly absorbed and risotto is soft, stir in butternut squash and parmesan cheese, and cook a final 10 minutes.
  7. Serve topped with parmesan and parsley if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 4326mgCarbohydrates: 45gFiber: 3gSugar: 10gProtein: 14g

Check out some of my other favorite recipes here:

One Pot Cajun Pasta Meal | Perfect vegetarian dinner that kids and adults will both like. Add extra spice or your favorite meat to really take it to the next level.
Country Fried Steak Fingers with Dipping Gravy
Delicious Healthy Butternut Squash Pasta, perfect for getting veggies in your kids diets!
Simple Vegetable Frittata
Deconstructed Burrito Bowls - A TexMex dinner for any night of the week!
Lemon Mushroom Chicken Skillet
Smoky Paprika and Lime Broiled Shrimp
This amazing Bacon, Lettuce and Tomato Pasta Salad gives you all the flavor of a classic BLT. It makes a great dish to take to a BBQ. Perfect for summer!
Pan Seared Steak with Charred Tomatoes and Fresh Basil - TO DIE FOR!


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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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