Green Door Hospitality

Adventures in Everyday Entertaining

Potluck Stamp of Approval: Butternut Squash Risotto


Almost a month ago I discovered a wonderful Butternut Squash Risotto recipe done my friends over at The Humble Foodie.  I needed something vegan and gluten-free for a potluck and this seemed like a perfect and delicious solution.  The original was curry seasoned, but I wanted to change it up just a little bit since I’m not a huge curry fan (but working on it).  The results was a creamy and flavorful dish combining savory spice with just a touch of sweet.  And for your potlucks that have dietary requirements — this is a wonderful fit!

Butternut Squash Risotto — modified from The Humble Foodie

  • 2 Tbs olive oil
  • 4 cups butternut squash (1 small), peeled and cubed into 1/2 inch pieces
  • 2 small shallots, finely chopped
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • Cracked black pepper, to taste
  • Kosher salt, to taste
  • 1 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 tsp aleppo red pepper flakes

Heat olive oil in dutch oven, or large pot, over medium-high heat.  Add cubed butternut squash and chopped shallots.  Salt and pepper, to taste.  Cook for 10 minutes, stirring constantly, until soft and starting to brown.

Lower heat to medium and add rice.  Stir frequently and cooking for one minute or until the rice begins to appear translucent.

Add a 1/2 cup broth and cook, stirring, until it has been absorbed completely.

Add spices, as well as more salt and pepper to taste.  Add another 1/2 cup of broth and stir until absorbed.

Continue adding broth, 1/2 cup at a time.  Make sure to stir continuously so that the rice doesn’t stick and burn to the bottom of the pot.  Adjust seasoning as necessary.  The entire process takes a bit but it is worth it.  The end result will be a creamy and flavorful risotto.

13 comments on “Potluck Stamp of Approval: Butternut Squash Risotto

  1. Cloches & Lavender
    December 10, 2012

    This sound so yummy!


    • Green Door Hospitality
      December 10, 2012

      Thanks Cynthia! It really was — and I find risotto to be perfect to eat as the weather gets colder!

  2. Christine
    December 10, 2012

    That sounds wonderful. I love butternut squash.

    • Green Door Hospitality
      December 10, 2012

      I do too! It was my first try at making risotto and really loved it. Now, next week I’m going to make and post a wild mushroom variation! 🙂

  3. The Humble Foodie
    December 10, 2012

    I’m so glad you enjoyed the recipe, and thanks for sharing and linking back! Using ginger and other spices in place of curry sounds like a great variation. I’m looking forward to your wild mushroom risotto!

  4. Marcella Rousseau
    December 10, 2012

    Kenley, I don’t think you wanted ginger listed twice. Just letting you know. Feel free to delete my comment.

    • Green Door Hospitality
      December 10, 2012

      Oh thank you so much for catching that!! The second ginger is actually supposed to be nutmeg! 🙂

      • Marcella Rousseau
        December 11, 2012

        ; – )

  5. petit4chocolatier
    December 10, 2012

    This looks and sounds wonderfully savory!

  6. Pingback: 2LC: Oatmeal Raisin Cookies « Green Door Hospitality

  7. Pingback: Elegant and Affordable: Wild Mushroom Risotto « Green Door Hospitality

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