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Butternut Squash Risotto with Sugared Walnuts

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Butternut Squash Risotto with Sugared Walnuts - A delicious seasonal dish loaded with butternut squash, thyme and creamy Arborio rice.  Perfect as a hearty side or filling enough for a main dish. #savingroomfordessert #butternutsquash #squash #butternut #risotto

Butternut Squash Risotto with Sugared Walnuts – A delicious seasonal dish loaded with butternut squash, thyme and creamy Arborio rice.  Perfect as a hearty side or filling enough for a main dish.

Originally published October 6, 2014 – recipe and photos updated January, 2018

Celebrating a blog-iversary may seem silly to some.  But after 4 years of raising this baby, I can tell you I’m all about being silly!  Blogs are a commitment that require an investment of time, resources, creativity and dedication.  Blogging can overpower all your free time if you let it but it can also be one of the most rewarding adventures you undertake.  You may learn a lot about yourself and make wonderful new friends but never get the chance to meet them all.  I love SRFD.  But putting yourself out there can be scary sometimes.  I think I’ve found my happy balance and have no plans to quit any time soon.  My culinary bucket list is still a mile long!

 

Rice, lemon, garlic, butternut squash and thyme

One of those bucket list recipes has been to make Risotto.  I’ve drooled over many recipes through the years and watched contestants on Chopped try to make risotto in 20 minutes, or less.  With this recipe it takes 20 minutes just to stir in the broth and wine by adding 1/2 cup at a time and waiting until the liquid is nearly absorbed before adding another.  This risotto is not difficult and worth every minute spent loving the rice into a creamy and flavorful treat.  With a little prep work you’ll be on your way.

 

 

Butternut Squash Risotto with Sugared Walnuts

We still have fresh herbs in the garden and butternut squash is easily found at the farmer’s market and grocery store.  Sometimes you can find butternut squash already peeled and cubed, so this would save you a little time.

 

Butternut Squash Risotto with Sugared Walnuts

Cut the squash into 1/2 inch cubes.  Drizzle with olive oil and bake until lightly caramelized and crisp on one side.  Toast coarsely chopped walnuts then drizzle with butter and brown sugar and set aside.  Saute chopped onion until tender then add the rice, wine and vegetable broth.  Stir in the squash, fresh thyme, lemon zest and season with salt and pepper.  Serve topped with walnuts and grated Parmesan if desired.

The original recipe from Cooking Light called for pancetta.  We left out the cured meat, skipped the cheese and instead of butter used Earth Balance for a vegan dish.  These small changes make this dish perfect for those looking for a meatless Monday meal.  It’s filling and delicious!

 

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Butternut Squash Risotto with Sugared Walnuts - A delicious seasonal dish loaded with butternut squash, thyme and creamy Arborio rice.  Perfect as a hearty side or filling enough for a main dish. #savingroomfordessert #butternutsquash #squash #butternut #risotto

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Print
Butternut Squash Risotto with Sugared Walnuts
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A seasonal dish featuring Butternut squash and walnuts. Perfect as a hearty side or filling enough for a main dish. 

Course: Side or Main
Servings: 8 servings
Author: Tricia
Ingredients
  • 1/2 cup rough chopped walnuts
  • 1 tablespoon butter or Earth Balance, melted
  • 1 teaspoon brown sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch of salt
  • 2 cups 1/2 inch cubed, peeled, butternut squash
  • 1 tablespoon olive oil plus 1 teaspoon
  • 2 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • 1/2 cup water
  • 1 cup finely chopped onion
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup chardonnay
  • 1 1/2 tablespoons fresh thyme leaves
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the walnuts on a baking sheet and bake for 2-3 minutes. Watch the nuts closely as they burn easily. Combine the brown sugar and 1/4 teaspoon pepper, and a pinch of salt. Remove the nuts to a small bowl and drizzle with melted butter. Sprinkle the nuts with the brown sugar pepper mixture and toss to coat. Set aside.
  3. Toss the squash with 1 tablespoon olive oil. Arrange the squash in a single layer on a jelly roll pan and bake for 20 minutes or until the squash is tender and lightly browned/caramelized on the bottom. Remove from the oven and set aside.
  4. In a medium saucepan, bring the 4 cups of vegetable broth and 1/2 cup of water to a simmer. Do not boil but keep warm on low heat.
  5. Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil and add the diced onion. Saute the onion for about 3 minutes or until just tender.
  6. Add the minced garlic and saute for 30 seconds.
  7. Add the uncooked rice and cook for 2 minutes stirring constantly.
  8. Add the wine, stir constantly and cook for 1 minute or until the liquid is nearly absorbed.
  9. Add the broth 1/2 cup at a time, stirring constantly until each portion of liquid is nearly absorbed before adding the next. This will take 20 minutes total.
  10. Stir in the squash, thyme, lemon zest salt and pepper.
  11. Top with walnuts and serve immediately.
Recipe Notes

Adapted from Cooking Light, October 2010

Butternut is one of my favorite squashes and I love it in soups, casseroles, side dishes or just roasted in the oven. If you’re a fan like me, you will probably love our fabulous Butternut Squash and Red Lentil Soup (Shorabit Jarjir) and this outstanding Butternut Squash and Kale Strata. This Roasted Butternut Squash with Red Onions, Tahini and Za’atar is absolutely one of favorite ways to enjoy this pretty squash. And don’t miss this Savory Winter Vegetable Cobbler loaded with butternut squash – so, so good!

For a simple side, I want to try this Cinnamon Roasted Butternut Squash with Maple and Rosemary from Well Plated.  I love this wonderful Beef Stew with Butternut Squash (Instant Pot or Slow Cooker) from Foodie Crush. And finally, check out this gorgeous Maple Pecan Hasselback Butternut Squash from Seasons and Suppers for a stunning addition to your table!

Thanks so much for stopping by!

Tricia

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39 Comments

  1. Deb from Chattanooga says

    October 11, 2014 at 6:57 pm

    Congratulations on four years! I follow your posts on fb when Ed posts them. How blessed you are to have such a wonderful talent and such a supportive husband! Just in case he fails to post a few blogs, I subscribed today! Wishing you much continued success!

    As for favorite frozen desserts…. well, I haven’t met an ice cream I didn’t like!

    reply to this comment >

  6. Betty says

    October 8, 2014 at 10:25 pm

    Beautiful risotto! Butternut squash is a staple in my fall pantry- This is a recipe I’d love to try. Congratulations on your blog birthday!!!! Wonderful giveaway… 🙂 It’s hard to decide just one favorite frozen treat! When Lee’s downtown has Kahlua Fudge Swirl, it’s the one I’d choose, with the Bourbon coming in a close second. 🙂

    reply to this comment >

  11. Mary says

    October 7, 2014 at 5:03 pm

    Congratulations on four years of blogging, Tricia! That is HUGE!! That is a spectacular ice cream scoop. I just spent ten minutes drooling over his one of cutting boards as well. What beautiful pieces! You know me and ice cream, do I really have to choose just one??? I’d have to go with my cafe con leche ice cream. I only let myself make it for special occasions and I could definitely eat the whole batch myself!

    reply to this comment >

  28. Annette says

    October 6, 2014 at 9:11 pm

    Congrats on your 4 years!! My favorite frozen dessert is lemon Italian “Ice” (gelato). Haven’t found a good recipe that is even close to this yummy treat I grew up with in Germany. :-). And yes, I follow you on FB! Excited about Holiday recipes!! Annette Ikstrums

    reply to this comment >

  29. Becky Green says

    October 6, 2014 at 6:40 pm

    Well, I have been thinking a lot about my “favorite frozen treat” lately! LOL Because the cold weather is setting in, I have been thinking I won’t be having it as much, unless I get one of those awful headaches…! It makes me TOOO COLD! LOL But, it is just PLAIN OLD VANILLA ICE CREAM!!!! It is a treat that helps me with my headaches too. Just freezing that upper plate does wonders! 😀 Thanks for the giveaway too Tricia! What LOVELY GIFTS you’ve collected for this SPECIAL OCCASSION!
    “HAPPY BLOGAVERSARY!!!!!!” 😀

    reply to this comment >

  33. Susan says

    October 6, 2014 at 6:05 pm

    What a wonderful risotto for fall! I can’t get enough Butternut squash this time of year. I really like your adaptation too. What a great giveaway! Since I’m already the owner of one of Michael ‘ beautiful cutting boards, please don’t include my name in that particular portion of your giveaway but I’d love to be included in the drawing for the others! Since I’m a nutty kind of gal, my favorite ice cream has to be butter pecan. Throw a little hot fudge on top and I’m in heaven!

    reply to this comment >

  34. Margot C says

    October 6, 2014 at 5:01 pm

    To find my favorite frozen dessert I just had to go ahead and make it. It is a Dark Chocolate Ice Cream with Vanilla Bean in it. I used David Leibovitz as a starting point but I melt a very dark chocolate to get the flavor that I want.

    reply to this comment >

  38. Monica says

    October 6, 2014 at 10:49 am

    Happy 4 years of blogging, Tricia! I am always enjoy stopping by here because there’s always something delicious to look at and drool over. You take so much care with everything you post and it really shows. Your giveaway is equally thoughtful. You know a kitchen torch is going on my Christmas wish list. : ) My favorite frozen treat must be ice cream – all kinds though I particularly love chocolate, hazelnut and chestnut gelato.

    And risotto…we adore it!! I’ve never had/made a butternut squash one and yours looks sensational with those walnuts in particular!

    reply to this comment >

  39. 2 Sisters Recipes...by Anna and Liz says

    October 6, 2014 at 8:24 am

    Oh my Tricia! We love risotto! I love the fact that you left out the pancetta, and added in the walnuts instead – Nice! … and we too use smart balance from time to time in our recipes. Congrats on blogging for 4 years! Boy, you said it all- the time and commitment – so true! And Thank you! …you are so sweet to offer fabulous gifts as giveaways! We love all frozen treats, but I would have to say our all time favorite are the smoothies and milkshakes! Have a great day! xoxo Anna and Liz

    reply to this comment >