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5 from 1 vote

Roasted Butternut Squash Risotto With Quinoa Recipe (Video)

This butternut squash risotto is prepared using quinoa and fresh roasted mashed butternut squash. A flavorful and delicious meal to serve as a side or a main dish
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Side Dish
Cuisine: Italian Inspired
Servings: 4
Calories: 321kcal


  • 2 lb butternut squash
  • 1 cup quinoa
  • 3 cup vegetable broth
  • 1 cup water or more
  • 2-3 garlic cloves finely chopped
  • 1 medium onion diced
  • 1/4 cup parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt and pepper


Roasting Butternut Squash

  • Preheat oven at 400F.
  • Peel and cut butternut squash into 1" pieces.
  • Mix squash pieces with some salt, pepper and spread evenly on baking tray.
  • Bake the squash for about 25-30 min until they are nice and tender. Once done, cool slightly and mash the pieces using the back of a wooden spatula.

Quinoa Risotto Base

  • Meanwhile, heat oil in a dutch oven on medium heat. Add garlic and cook for about 30-40 sec.
  • Then add onions and cook until translucent.
  • Add quinoa and saute for 2-3 min. Then add vegetable broth and bring the mixture to boil.
  • Season with salt and simmer on low heat for 15-18 min.
  • Now add mashed roasted butternut squash and mix to combine.
  • Cook further for 4-5 min. Keep adding water until it gets to the desired consistency.
  • Add parmesan cheese and fresh parsley to garnish. Serve warm


  1. Do not mash the squash to a fine puree. Keep them as little chunks so that they are visible and add color to the risotto.


Calories: 321kcal