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Alleia’s Butternut Squash Risotto Recipe

Sliced, diced, and roasted, butternut squash can be a hearty, comforting side dish.

In its puréed form, it can serve as the lush base for a pie or a creamy seasonal bisque. It can also elevate a pasta recipe to new velvety heights. What’s more, this oblong fruit is a great source of vitamins A and C, beta-carotene, and fiber.

Ready to give butternut squash a place on your dinner table?

Alleia’s Butternut Squash Risotto

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Recipe by Nehemias Hernandez, Chef de Cuisine


Cooking time



    A simple seasonal risotto that pairs perfectly with seared scallops


    • 2 cups

      risotto, pre-blanched

    • 2 cups

      vegetable stock

    • ½ cup

      butternut squash purée

    • ½ cup

      butternut squash, diced

    • 2 Tbsp.


    • ½-1 cup

      Grana Padano, grated

    • Salt and pepper, to taste


    • Cook risotto with the vegetable stock on medium heat for about 5 minutes.

    • Add purée, diced squash, butter, and cheese. Mix well. 

    • Continue to stir until desired rich consistency. Add more vegetable stock if too thick, and continue to cook and stir.

    • Season to taste with salt and pepper. Top with more cheese.

      Nehemias Hernandez, chef de cuisine at Alleia

      "I love the simplicity of this dish. The butternut squash is one of my favorite seasonal risottos because of the rich color and creaminess from the purée. It’s perfect paired with seared scallops.”

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