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Baked Butternut Squash Risotto
with mustard greens / pecans

Active: 35 min Total: 55 min

We featured baked risotto in the past and wanted to bring it back with a classic flavoring of sweet butternut squash. We top this version with toasted pecans to add crunch and flavor to the finished dish.

Tags

Ingredients

Servings:
4
Metric
Baked Butternut Squash Risotto:
  • Pecan halves - 1/2 cup, toasted and chopped
  • Onions, small - 1, diced
  • Butternut squash cubes (look for these in the freezer section) - 2 cups
  • Cheese, parmesan - 3 oz, grated
  • Mustard greens (sub kale, chard or baby spinach) - 1 cup, stems discarded and leaves chopped
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1/2 tsp
  • Rice, Arborio - 1 cup
  • Wine, white (sub stock) - 1/2 cup
  • Stock, chicken or vegetable - 4 cups
  • Butter - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pecans - Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  2. Onions / Squash (if not using pre-cubed) - Prep as directed. (Can be done up to 5 days ahead)
  3. Cheese / Mustard greens - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 425F / 218C.
  2. Heat a Dutch oven with a lid over medium heat. Add cooking oil and then onions to heated oil. Saute until soft, 2 to 3 minutes. Add Italian seasonings and rice and saute until rice is shiny, 3 to 4 minutes. Add wine and simmer until some of the wine is absorbed, ~2 minutes. Add stock, squash cubes and mustard green leaves. Season with some salt and pepper. Bring to a boil and boil for 2 minutes. Give the risotto a stir and cover with the lid.
  3. Transfer the covered risotto to the oven. Bake risotto until all of the liquid is absorbed, ~25 minutes. Stir butter into risotto. Taste and season with additional salt and pepper, if needed.
  4. Serve risotto with parmesan and chopped pecans on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (183)
Gluten-free (15)
Paleo (9)
Vegetarian (24)

81 reviews

I like the mild taste of this one a lot. It was great comfort food on a chilly night.

By: Emily
Posted: Dec 02, 2018
Diet: Original
0 Helpful

My husband liked this more than I did. He called it tasty and hearty, but I thought it was a bit blah.

By: Sundi
Posted: Feb 04, 2017
Diet: Paleo
0 Helpful

I modified mine a bit and it was fantastic. Left the greens out and made a side salad. Replaced the Italian seasoning with salt, pepper, sage, and a pinch of nutmeg. After 25 minutes it was still very liquid-y, so I put it back in the oven for 5 minutes uncovered. Turned our great!

By: Sarah
Posted: Oct 19, 2016
Diet: Vegetarian
0 Helpful

I really haven't met a risotto I didn't love.

By: Aleesha
Posted: Mar 29, 2016
Diet: Original
0 Helpful

Delicious! We increased the wine to 1 cup and decreased the stock by 1/2 cup to compensate. One of our favorites!

By: Elise
Posted: Mar 08, 2016
Diet: Original
0 Helpful

So, so delicious! I loved the combination of flavors. I made the recipe as written and found that it did come out of the oven a bit soupy. But after simmering on top of the stove with the lid off for about 5 minutes it came out perfectly.

By: Judy
Posted: Mar 06, 2016
Diet: Original
0 Helpful