As the leaves turn and the air grows crisp, I find myself craving comfort foods that embrace the season’s flavors. Butternut squash, with its sweet, nutty aroma, pairs unexpectedly well with the earthy brightness of fresh spinach. This risotto isn’t just a meal; it’s a symphony of textures and tastes that feel like a warm, seasonal hug.
What sets this dish apart is how it elevates simple ingredients into something memorable. The subtle sweetness of squash contrasts beautifully against the slight bitterness of wilted spinach, all wrapped in a creamy, velvety rice. It’s perfect for cozy dinners, or even a lazy Sunday lunch that somehow makes the day feel special.
WHY I LOVE THIS RECIPE?
- Joy of transforming humble ingredients into a luxurious dish.
- It recalls lazy autumn afternoons with the smells filling the kitchen.
- The perfect balance of sweetness and savory in every bite.
- Growing up, roasted squash was always a holiday treat, now reimagined as risotto.
- My pride in creating a dish everyone asks for again and again.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir? The rice stuck to the bottom. Solution: stir constantly after adding broth.
- DUMPED too much liquid? The risotto was too soupy. Correct with more hot broth, little by little.
- OVER‑TORCHED the squash? It turned to mush. Next time, cook on medium heat, gently.
- FORGOT to add garlic? The flavor was bland. Add garlic early for aroma, not at the end.
QUICK FIXES THAT SAVE YOUR DAY
- When too thick, splash in warm broth and stir until smooth.
- Patch blandness with a squeeze of lemon—brightens everything.
- Shield over‑cooked squash by blending and stirring back into the risotto.
- When the rice isn’t creamy enough, stir in a bit of mascarpone or cream.
- Crack open a packet of frozen peas for instant freshness and color.
As fall deepens, dishes like this remind me why seasonal ingredients matter. The warmth of butternut squash and the verdant pop of spinach feel perfectly timed for these cozy evenings.
Creating this risotto is more than just cooking; it’s a way to slow down and savor the season’s bounty. Simple textures and fresh flavors come together, making each bite a gentle celebration of autumn’s richness.
Butternut Squash and Spinach Risotto
Equipment
- Large saucepan or deep skillet
- Wooden spoon or silicone spatula
- Chef's Knife
Ingredients
- 1 small butternut squash, peeled and cubed for roasting
- 1 cup Arborio rice for creamy risotto
- 4 cups vegetable broth keep warm
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- to taste Salt and pepper
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a little olive oil, and season with salt. Roast for about 20-25 minutes until tender and lightly caramelized.
- While the squash roasts, heat the vegetable broth in a saucepan until it's just simmering, then reduce to low heat to keep warm.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the onions and cook for another minute until it releases a savory aroma, being careful not to burn it.
- Stir in the Arborio rice and cook, stirring constantly, for about 2 minutes until the edges of the grains look slightly translucent.
- Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more. Continue this process, maintaining a gentle simmer, for about 15 minutes.
- Once the rice is creamy and just tender, gently fold in the roasted butternut squash pieces, allowing their sweet aroma to infuse the dish.
- Add the chopped spinach and stir until wilted and vibrant green, about 2 minutes.
- Season the risotto with salt and pepper to taste, then stir in the grated Parmesan cheese for a silky finish.
- Cook for another 2-3 minutes, ensuring everything is heated through and well combined.
- Serve the risotto hot, garnished with extra Parmesan or a drizzle of olive oil if desired, and enjoy the comforting seasonal flavors.
Nutrition
This risotto is a humble reminder that comfort food can be both nourishing and sophisticated. It pairs well with a glass of crisp apple cider or a simple green salad. While the ingredients are straightforward, the flavors whisper of seasonal abundance and home-cooked warmth.
Some nights, it’s the little dishes like this that turn a regular meal into a moment worth remembering. The combination of creamy rice, sweet squash, and tender spinach feels like autumn served on a plate—both grounding and inspiring.
