My Stupid-Easy Butternut Squash Risotto Recipe

*sigh*Yup. Smalls is entering the terrible 2s. Early. Fan-freakin-tastic. I wouldn’t be so irritated (yes, I’m irritated by this. Sue me.), but he is pitching fits about EVERYTHING. And I mean everything. Quick jump to My Stupid-Easy Butternut Squash Risotto Recipe.

My Stupid-Easy Butternut Squash Risotto Recipe

Getting Up.
Diaper Change.

I’m up to my mothering eyeballs in tempter tantrums. And I can’t figure out where I’ve gone wrong. Seriously, mamas. Is it me?

And now the important question: HOW DO I DEAL WITH THIS?! (Okay…mommy tantrum done.)

I have been ignoring the behavior, but that doesn’t seem to stop him. He still persists, kicking his legs, pounding his fists, screaming at the top of his lungs…. It’s not fun. It breaks my heart. And gets on my nerves…all at the same time. It’s worse when I take something away that is dangerous (like the sharpie I accidentally left in toddler reach today), and he just slides onto the floor…and, well. Yeah. It sucks.

So today, I decided that we’d deal with this turn of events (and personality!!) by drowning our sorrows in some delicious food. It worked out pretty well (Smalls and I both devoured our portions, and Ish isn’t home yet, but I’m sure that what’s left in the fridge will be gone by tomorrow), so I thought I’d share with you.

My Stupid-Easy Butternut Squash Risotto Recipe

Butternut Squash Risotto

  • 1 small butternut squash
  • 1 cup organic arborio rice
  • Whole box vegetable stock
  • 2 tbsp Earth Balance or butter
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, pressed
  • 2 tbsp Nutritional Yeast
  • 1 tsp dried sage
  • 2 tbsp Parma! or parmesan cheese
  • 1 tbsp freshly ground black pepper
  • 1 tsp sea salt

How to make My Stupid-Easy Butternut Squash Risotto Recipe

This recipe has multiple (but easy!) steps. First you need to roast your squash. To do this, preheat your oven to 375 degrees, cut off the top of your squash, slice it in half longways, and scoop out the seeds. Then place it flesh down in a glass baking dish. Bake for 30-45 minutes, or until fork tender. Remove from the oven and let it cool.
While the squash is roasting, you can make your risotto. Put the entire box of stock into a saucepan over low heat.
Then, heat a deep, ceramic skillet over medium high heat and add the Earth Balance and salt. Saute the onion until almost translucent, then add the garlic and saute for a minute more. Turn the heat down to medium, and add your rice. Saute for about 3-5 minutes, until the rice starts to brown (this step is optional, but delicious).

To make the risotto

Add the broth, a ladle at a time and stir until all the liquid has been absorbed. Continue doing this until you’ve used all your broth (this takes about 35-40 minutes), then scoop out the squash that should be cooled down enough to touch, and add it to the risotto, stir to incorporate. Add the sage, pepper, Nutritional Yeast, and Parma! Taste, and adjust the seasoning if need be. Serve and enjoy!!
This recipe makes 4 adult-size (or 8 child size) servings.
Smalls LOVED this. He ate all of his bowl and part of mine before his tantrum. I call that progress.

What do you like with your risotto?

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  1. Rose Martine on October 16, 2019 at 1:59 am

    This looks delcious! And you know me I’m ALL about the fresh produce!!

  2. Nancy Hill on January 31, 2021 at 5:26 pm

    What size box of vegetable stock do you use? 32oz?

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