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Butternut Squash Baked Risotto

This is one of our farm hand's favorite winter recipes. It is very comforting and goes well with a glass of Chardonnay or a red wine blend. The rule of thumb for pairing wine with risotto, is the lighter the risotto; the lighter the wine. Since this is a heavier risotto, some sort of red wine tends to go best. 

Butternut Squash Baked Risotto

Prep Time: 20 Minutes      Total Time: 45 Minutes

Serves: 4

Everyday Food, November 2010

Original Recipe from: 


Modified by: Silvia Cassano

-- Prep Tip--

Prep squash in advance by peeling and cubing it, and storing in sealed bag/container up to a week in advance.


* indicates we grow this produce


    • 2 tablespoons extra-virgin olive oil
    • 2 shallots *, diced small
    • 2-3 garlic cloves*, minced
    • 1 teaspoon fresh thyme, leaves
    • 1 1/2 cups Arborio rice
    • Coarse salt and ground pepper
    • 1/2 cup dry white wine
    • 1 medium butternut squash * (2 pounds), peeled and diced medium (4 cups)
    • 4 cups low-sodium vegetable broth * (onions, carrots, potatoes)
    • 1 bunch Lacinato* or curly kale *. Remove stems & cut crosswise into 1/2-inch-thick strips
    • Topping: Grated Parmesan or grated Grafton Village Maple Smoked Cheddar or Henry's Market Smoked Cheddar (in Bennington, VT) 


-Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high.

-Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

-Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes.

-Add squash and broth; bring mixture to a boil. Stir in kale.

-Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan and have a glass of wine!

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