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Your favorite fall flavors are stirred into the ultimate fall comfort food in this butternut squash and apple risotto!
This bowl of butternut squash and apple risotto is firing on all cylinders! Sweet (apples), salty (pancetta), earthy (butternut squash), and creamy (that creamy, dreamy risotto texture!). This recipe takes your basic risotto recipe and kicks it up a notch.
Roasted butternut squash takes on two forms for amped up flavor and a little texture. Half the squash is diced and roasted and folded in at the end and the other half is roasted whole, then pureed, and stirred in after the stock is added.
Not only does this deepen the squash flavor in this butternut squash risotto, it adds a rich, creamy texture to the finished product.
Let’s make butternut squash and apple risotto
Then we have the sweet/salty components. Pancetta, a salt-cured Italian style bacon, is diced up and sautéed to start the dish. The browned pancetta is removed when browned, but save those drippings to saute the diced apple followed by the onion and garlic.
Then we get to our basic risotto making…toasting the short grain rice, adding the wine, then gradually adding the warm stock and stirring! And stirring!
Finally we’ll mix in the pureed squash, half of the reserved squash chunks, browned pancetta, apples, cheese, butter, and herbs. Save the other half for toping when you’re ready to serve.
This risotto is a gorgeous as it is tasty and makes an elegant first course or a super cozy fall meal!
Tips for success
- Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
- Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
- Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
- Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
- Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
- Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
- Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!
More tasty butternut squash recipes!
- Butternut Squash Ravioli in Brown Butter Sauce
- Butternut Squash Tart
- Roasted Butternut Squash and Apple Soup
- Roasted Butternut Squash and Kale Salad
Your favorite fall flavors are stirred into the ultimate fall comfort food in this butternut squash and apple risotto!
- 1 1/2 lb butternut squash, halved and seeds/pulp scooped out
- 3 Tbsp extra virgin olive oil
- 4 cups chicken stock
- 1/4 lb pancetta, diced
- 1 apple (I like Gala or Braeburn), peeled, cored and cut into a 1/4 inch dice
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/4 tsp freshly ground nutmeg
- 1/4 cup parmesan, grated
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp fresh thyme, minced
- minced thyme for garnish
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Preheat oven to 425 degrees. Place a sheet of nonstick foil on a half sheet tray.
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Peel and cut one half of the squash into a 1/4 inch dice. Scatter squash chunks on one half of the sheet tray and toss with 1 Tbsp olive oil. Rub the other half of the squash with 1 Tbsp olive oil and lay cut side down on the other side of the tray. Season with salt and roast until browned and tender, about 30 mins.
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When the half of squash is slightly cooled, scoop out, and puree in a food processor until smooth. Add a tablespoon or two of stock to thin if needed. Set aside.
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Pour chicken stock into a small saucepan and bring to a simmer over low heat.
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In a large wide skillet, heat 1 Tbsp olive oil over medium heat.
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Add pancetta to the skillet and cook, stirring often until browned, about 10 mins. Remove from pan using a slotted spoon and place on a paper towel lined plate to drain. Reserve 2 Tbsp pancetta drippings and set aside. Pour out the remaining grease, but don’t wipe pan.
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Place pan over medium heat and add apples and cook until browned, about 10 mins. Remove apples and reserve.
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Place the same skillet over medium heat and add the reserved pancetta drippings to the pan.
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Add the onion and garlic to the pan and cook until soft and golden, 5-8 mins.
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Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
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Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine.
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Add about 1/4 – 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (will take about 20 mins).
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Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the pureed squash.
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Stir in the nutmeg, parmesan, butter, and thyme until incorporated.
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Fold in half of each of the roasted diced squash, apples, and pancetta.
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Spoon into bowls and serve immediately. Garnish with the reserved squash chunks, apples, pancetta, and minced thyme.
- Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
- Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
- Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
- Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
- Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
- Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
- Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!
Update Notes: This post was originally published in September 2016 but was republished with tips in Sept 2021.
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Alida | Simply Delicious says
I absolutely love the look of your risotto Cathy. Comfort in a bowl! Congrats on a year of blogging, I’m on my 7th year now and I can tell you with all honesty, it just gets better. Thanks so much for participating in my blogger collaboration. It’s been so lovely working with you and I can’t wait for the next one. xxx
Cathy says
Thanks Alida! Loved our collaboration and those arancini!!!
Dawn - Girl Heart Food says
I’m relatively new at blogging too and I am so surprised as well at all the friendships I have made and all the support we have for each other. It truly makes it a fun experience! It’s a great hobby for me and absolutely love it!
Risotto is one of my favourite things to make and eat and yours looks fantastic! Such a big bowl of comfort food!! I have arancini on my blog too from my mushroom risotto and it’s so good! I bet your risotto would be perfect for arancini as well! Perhaps do a nice Fall spin with a dipping sauce? You’re totally making me hungry right now and it’s only 9am 🙂
Congrats on all the great work so far!! Have a wonderful weekend 🙂
Cathy says
It really is the best community Dawn and it’s crazy to feel so close to people you’ve never met face to face. And yes – this risotto would make delicious fall arancini (if only there was any left)!
Karen @ Seasonal Cravings says
I agree blogging has introduced me to so many wonderful people like you and Alida! Love you guys! Your video is great and I commend you for doing it. I’d be so nervous! Loving this comforting risotto and your choice of wine. It’s my favorite.
Cathy says
Ditto Karen! Thanks for your kind words about the video. Don’t love seeing myself on camera, but it was such fun experience!
Jennifer @ Seasons and Suppers says
I think I could eat risotto every night (if only my husband would cooperate 😉 Love this combination of flavours and I will be trying this soon!
Cathy says
Right…and if my waistline would cooperate too!
Natasha @ Salt & Lavender says
You and I have definitely had many of the same thoughts on our first year of blogging!! And videos… ugh. Don’t even get me started haha. I love your videos. Keep doing what you’re doing! I love risotto but don’t make it nearly enough. This version is perfect for the upcoming cold months!
Cathy says
Thanks Natasha! It’s definitely challenging wearing so many hats but everyday is learning experience. Love that we’re in it together and your photos always impress!
rebecca | DisplacedHousewife says
I loveeee this post!! First, congrats on your one year. Your recipes and photos always look gorgeous. I love what you and Alida did with risotto…I’m going to look at her recipe now. You are adorable in that video!!! xoxo.
Cathy says
Aw thanks Rebecca! You’re the sweetest!
Cheyanne @ No Spoon Necessary says
I had no clue you were coming up on a year of blogging, Cathy! CONGRATS! Your blog is so beautiful and your photos are SO stunning I honestly thought you had been blogging a lot longer! You are CRUSHING it at food blogging, girlfriend! Seriously, I find you so inspiring!! Anyways, I LOVE risotto!! It’s such a decadent, creamy, ultimately delicious dish, and this version has my tummy growling! Love the butternut squash, apples and pancetta in here! Pinned! Off to see what Alida’s version looks like! <–Such a neat idea for a collaboration! Cheers friend!! <3
P.S. I don't know what you are talking about! You killed it in that video! You have a very calming voice and you are SO pretty!! An absolute natural in front of the camera, my dear!
Cathy says
you are so kind Chey. it’s because of the support and friendship of you and other bloggers that this year has gone by in a blip and been so much fun. truly.
annie@ciaochowbambina.com says
Wow! Not only are you a natural in the kitchen, behind the camera and with a pen, I mean, keyboard, but you’re a natural in front of the camera, too! Loved your interview and learning a little bit more about you, Cathy! Like many – I can’t believe you’ve only been blogging for less than a year! Your work is beautiful! Brava!
Cathy says
Thanks so much Annie! That means a lot. Truly.