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Baked Butternut Squash Risotto
with chard / pecans

Active: 35 min Total: 55 min
Baking risotto (rather than cooking it on the stovetop) turns a time-consuming meal into a weeknight-friendly one without sacrificing flavor or texture. This version made with butternut squash was first introduced to our community in January 2016 and received high marks, especially for the topping of roasted spiced pecans that add crunch.


Baked Butternut Squash Risotto:
  • Onions medium - 1 , diced
  • Butternut squash cubes - 3 cups (look for pre-cubed in the produce and freezer section)
  • Cheese, parmesan - 3 oz , grated
  • Chard, any type - 3 leaves , chopped, leaves and stems separate
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1/4 tsp
  • Rice, Arborio - 1 cup
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 4 cups
  • Butter - 2 Tbsp
Spiced Pecans:
  • Egg whites - 1 , beaten
  • Foil - for cooking
  • Pecan halves - 1/2 cup
  • Sugar, light brown - 2 tsp
  • Cinnamon - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Onions / Squash (if not using pre-cubed) - Prep as directed. (Can be done up to 5 days ahead)
  2. Cheese / Chard - Prep as directed. Store cheese, chard stems and chard leaves in separate containers. (Can be done up to 2 days ahead)
  3. Egg whites - Beat with a fork until frothy.

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  1. Heat oven to 300F / 149C degrees. Line a sheet pan with foil and spray with nonstick cooking spray.
  2. Combine pecans with egg whites. Add sugar, cinnamon, salt and red pepper flakes (if using) and mix well. Spread pecans on prepared sheet pan. Bake, shaking the pan halfway through cooking, until golden and crisp, ~20 minutes.
  3. While pecans roast, heat a Dutch oven with a lid over medium heat. Add cooking oil and then onions and chard stems 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 chard 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.
  4. Transfer the covered risotto to the oven and increase the heat to 425F / 218C degrees (make sure the pecans are out of the oven before you increase the heat). Bake risotto until all of the liquid is absorbed, ~25 minutes. Stir butter into risotto. Taste and add additional seasonings, if needed.
  5. Serve risotto with parmesan and spiced pecans on top. Enjoy!



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