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Roasted Butternut Squash Risotto with Candied Pecans

A sweet and savory side dish or main course. Gluten free, vegetarian.

Course Side Dish
Cuisine Italian
Keyword easy dinner recipe, easy side dish recipe, gluten-free recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Linda Spiker


  • 1 Tablespoon butterĀ 
  • 3 cups butternut squash peeled, diced into 1/2" cubes and roasted
  • 2 Tablespoons olive oil
  • 4 med shallots peeled and sliced
  • 1 small clove garlic peeled and minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups hot chicken broth preferably homemade, my recipe linked above
  • 1/2 cup parmesan cheese finely grated (sometimes I use Gruyere)
  • 1/3 cup candies pecans recipe above or use store bought
  • 1/8 teaspoon cinnamon
  • pomegranate seeds optional
  • chives chopped for garnish


To Roast Butternut Squash:

  1. Preheat oven to 400 and place oven rack in upper third of oven.
  2. Peel butternut squash with a "y" peeler. Scoop out seeds, slice and cut into 1/2" cubes.
  3. Place on a parchment covered rimmed cookie sheet, drizzle with olive oil. Toss.
  4. Sprinkle with sea salt and fresh pepper, toss. Place in oven and roast for 40 minutes. While squash roasts, begin rice.

For rice:

  1. Prep shallots, chives, nuts
  2. Melt 1 T butter in medium size pot on med/high heat. Add shallots and saute for five minutes.
  3. Add garlic and saute for two more minutes.
  4. Add rice to pot and stir for two minutes.
  5. Add wine. Turn down heat to medium. Simmer till wine is absorbed, stirring constantly.
  6. Add broth, one cup at a time allowing broth to be absorbed between additions. Stirring frequently. It should take about 35 minutes to add all four cups of broth. Stay close to your risotto the entire time. Stirring and adding broth as needed.
  7. When rice is creamy and most of the broth has been absorbed, turn off heat.
  8. Add cinnamon, parmesan, a few pinches of sea salt, and freshly ground pepper (to taste). Stir.
  9. Add roasted butternut squash, I like mine with browned edges.
  10. Add pecans and stir.
  11. Garnish with chives and pomegranate seeds if in season, you can used dried cranberries if preferred.