Creamy Bacon Butternut Squash Risotto: The Ultimate Autumn Comfort Food Recipe

This Bacon Butternut Squash Risotto recipe is a comforting, cozy dish that perfectly highlights the rich and vibrant flavors of fall. The combination of sweet roasted butternut squash, fragrant fresh sage, and savory crispy bacon creates a truly irresistible experience, making it a lovely side dish for any protein or a fulfilling vegetarian main course (with adjustments!). Serves 4.

As the leaves begin to change and the air turns crisp, there’s nothing quite as satisfying as a warm, comforting meal that embodies the essence of the season. I’m excited to share a new fall version of my beloved risotto, designed to truly tantalize your taste buds!

For those who follow my culinary adventures, you’ll know that risotto holds a special place in my heart – it’s truly one of my food love languages. After crafting my comprehensive guide on how to make risotto, I was inspired to create a series of seasonal recipes, and this Bacon Butternut Squash Risotto is a shining star of autumn.

We’re well into the autumn season now, and with holiday decor already popping up and freezing temperatures making their debut, it feels like winter is knocking! So, before it’s all about Christmas cookies and festive turkeys, I absolutely had to squeeze in one more celebration of fall’s incredible bounty. This recipe is the perfect way to do just that, bringing all the warmth and richness of the season directly to your table.

Why This Bacon Butternut Squash Risotto is a Fall Essential

Butternut squash is undeniably the star of autumn produce, and I absolutely adore its versatility and sweet, earthy flavor this time of year. Its inherently rich and slightly sweet notes are beautifully complemented by some of my all-time favorite ingredients, especially the smoky, savory goodness of crispy bacon.

This particular butternut squash risotto recipe shares a culinary kinship with my popular roasted butternut squash soup. Both recipes begin by transforming the humble squash into a silky, flavorful puree through the simple act of roasting. Roasting intensifies the squash’s natural sweetness and adds a depth of flavor that can’t be achieved any other way, creating the perfect foundation for our risotto.

The velvety squash puree is gently folded into our classic, perfectly al dente risotto base, alongside aromatic fresh sage and delightful bits of crispy bacon. With every spoonful, you’ll experience a symphony of textures and tastes: the creamy rice, the sweet and savory squash, the herbaceous hint of sage, and the irresistible crunch of bacon. Taking that first bite is like fall itself waltzing into your home and enveloping you in a giant, comforting bear hug. It’s a dish that warms you from the inside out, making it an ideal choice for a cozy evening or a festive gathering.

Perfect Pairings and Holiday Charm

While I personally love to pair this bacon butternut squash risotto recipe with a perfectly cooked steak, its rich and balanced flavor profile makes it incredibly versatile. It truly complements almost any protein you can imagine! Consider serving it alongside pan-seared chicken, succulent roasted pork tenderloin, or even delicate seared scallops for a more elegant meal.

Beyond being a fantastic accompaniment, this risotto also stands proudly as a delicious and impressive side dish, especially if you’re looking to elevate your Thanksgiving table this year. Its vibrant color and comforting flavors are sure to impress your guests and add a touch of seasonal sophistication to your holiday feast. Imagine the delight of serving this creamy, flavorful risotto alongside your traditional turkey – it’s a guaranteed winner!

Other Yummy Risotto Recipes to Explore

If you’ve fallen in love with the creamy indulgence of risotto, you’ll be thrilled to know there’s a world of variations to discover. Here are a few other fantastic risotto recipes that cater to different seasons and cravings:

• Summer Corn Tomato Risotto: A vibrant, fresh option perfect for warmer months, bursting with sweet corn and juicy tomatoes.
• Chile Braised Short Ribs with Parmesan White Wine Risotto: For a heartier, more sophisticated meal, this pairing offers rich, tender short ribs alongside a classic, savory risotto.
• Salmon Lemon Risotto with Asparagus: A lighter, brighter risotto featuring flaky salmon, zesty lemon, and crisp asparagus, ideal for a spring or summer dinner.

Essential Equipment for This Risotto Recipe

Having the right tools can make all the difference in the kitchen, especially when tackling a dish like risotto. Here’s a breakdown of the must-have equipment to ensure your Bacon Butternut Squash Risotto comes out perfectly:

• **Risotto Skillet or Deep-Sided Skillet:** While a specialized risotto pan can be great, any large skillet with deep sides will work wonderfully. The deep sides help contain the liquids and rice as you stir, preventing splatters and ensuring even cooking.
• **Sturdy Wooden Spoon:** This is non-negotiable! Risotto requires a lot of consistent stirring to achieve its signature creamy texture. A wooden spoon is ideal because it won’t scratch your non-stick surfaces and provides a comfortable grip for all that stirring.
• **Silicone Baking Mats or Parchment Paper:** For roasting the butternut squash, these ensure easy cleanup and prevent the squash from sticking to your baking sheet.
• **Half Sheet Baking Pan:** Essential for evenly roasting the squash, allowing for good airflow and caramelization.
• **Large Chef’s Knife:** A sharp, large chef’s knife is crucial for safely and efficiently cutting the butternut squash in half. Butternut squash can be tough, so make sure your knife is up to the task.
• **Food Processor or High-Speed Blender:** To transform the roasted squash into a smooth, luscious puree, a food processor or a powerful blender like a Vitamix is a game-changer. It ensures a consistent texture without any lumps, and you might even be able to do it in a single batch, saving you time.
• **Small Saucepan:** You’ll need this to keep your chicken stock warm. This is a vital step for risotto, as adding cold stock can shock the rice and disrupt the cooking process, leading to unevenly cooked grains.

With these tools at your disposal, you’ll be well-equipped to create a truly spectacular Bacon Butternut Squash Risotto that’s both delicious and a joy to prepare.

Let’s Dive In: Crafting Our Bacon Butternut Squash Risotto!

Creating this flavorful risotto is a delightful culinary journey that combines roasting, sautéing, and a bit of meditative stirring. Here’s a step-by-step guide to bring this incredible dish to life:

Step 1: Roast the Butternut Squash to Perfection

Our journey begins with the star of the show: the butternut squash. Start by preheating your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. This can be tricky, so use a sharp chef’s knife and make sure you have a stable cutting surface. Once halved, scoop out all the seeds and fibrous bits from the center. These can be discarded, or you can roast the seeds separately for a delicious snack!

Prepare a simple yet aromatic seasoning mix: salt, ground cloves, ground nutmeg, and a touch of chili powder. This blend enhances the squash’s natural sweetness with a warm, subtly spicy kick. Sprinkle this seasoning evenly over the cut surfaces of both squash halves. Then, place 1 tablespoon of unsalted butter into the well of each half. This butter will melt and infuse into the squash as it roasts, adding moisture and richness.

Place the seasoned squash halves, cut-side up, on a baking sheet lined with a silicone baking mat or parchment paper. Roast for approximately 30 to 35 minutes, or until the squash is perfectly fork-tender and slightly caramelized around the edges. Thicker squash pieces might require a few extra minutes. Once roasted, carefully scoop the tender flesh from the skin into a large blender or food processor. Set this aside as we move on to the risotto base.

Step 2: Building the Creamy Risotto Base

While your squash is roasting, you can get a head start on the risotto. A crucial tip for perfect risotto is to ensure your stock is warm. In a separate small pot, bring your chicken stock to a gentle simmer, then cover it and keep it warm over very low heat. Adding warm stock to hot rice prevents the cooking process from slowing down and ensures a consistent, creamy texture.

In a large, high-sided skillet (or your dedicated risotto pan), heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook it until it’s fragrant and lightly browned, about 1 minute. Be careful not to burn it, as burnt garlic can taste bitter. Next, add the Arborio rice to the skillet. Stir it constantly for about 2 minutes to “toast” the rice. This step is vital: toasting helps the rice grains maintain their shape and prevents them from becoming mushy, while also developing a deeper, nutty flavor. Do not skip this!

Now, pour in the white wine (a Chardonnay works beautifully here). Stir and simmer until the liquid is almost completely absorbed by the rice. The wine adds a wonderful layer of acidity and depth to the risotto. Once the wine is absorbed, begin adding the warm chicken stock, one cup at a time. After each addition, stir consistently, allowing the rice to absorb the liquid before adding the next cup. This gradual addition and constant stirring are what release the starches from the Arborio rice, creating the characteristic creamy texture of risotto.

This process will take approximately 25 to 35 minutes in total. Throughout this time, make sure to taste the rice before each stock addition to check its doneness. You’re looking for an al dente texture – tender but still with a slight bite in the center. You may not need all of the stock, so trust your taste buds. Once the rice reaches your desired consistency, remove the skillet from the heat.

Stir in the grated Parmesan cheese and the remaining tablespoon of unsalted butter until they are completely melted and incorporated, creating an even richer, glossier texture. Cover the skillet and keep it warm off the heat while you prepare the squash puree.

Step 3: Creating the Silky Squash Puree

Now, let’s turn our attention back to the roasted butternut squash. To the squash flesh in your blender or food processor, add 2 tablespoons of heavy cream. Process until the mixture is completely smooth and velvety. You want a luscious, lump-free puree that will effortlessly meld into the risotto, providing both flavor and an extra layer of creaminess.

Step 4: The Grand Finale – Finishing Your Risotto

With both the creamy risotto base and the smooth butternut squash puree ready, it’s time to bring everything together. Return the risotto skillet to low heat. Stir in 1 1/2 cups of the butternut squash puree. The remaining puree is a delicious bonus! You can reserve it for another batch of this risotto, or use it to whip up a quick batch of the roasted butternut squash soup I mentioned earlier – it’s incredibly versatile.

Next, fold in the cooked and chopped crispy bacon bits and the freshly chopped sage. The sage adds a beautiful herbaceous note that perfectly complements the sweetness of the squash and the saltiness of the bacon. Stir everything gently until well combined and heated through.

Finally, taste your magnificent creation and season with additional salt and freshly ground black pepper to taste. Risotto should always be seasoned to perfection right before serving. Serve your Bacon Butternut Squash Risotto warm, perhaps with a final sprinkle of Parmesan cheese and a fresh sage leaf for garnish. Enjoy this ultimate taste of autumn comfort!

Need some more help making risotto? Read how to make risotto, the easy way.

Can I Make This Butternut Squash Risotto Vegetarian?

Absolutely! This recipe is incredibly adaptable and can easily be made suitable for vegetarians without sacrificing flavor. To transform this into a delightful vegetarian butternut squash risotto, simply make two key substitutions:

• **Swap Chicken Broth for Vegetable Broth:** Instead of chicken stock, use an equal amount of high-quality vegetable broth. Ensure your vegetable broth has a rich flavor profile to maintain the depth of the risotto.
• **Omit the Bacon:** Skip the bacon entirely. The roasted butternut squash puree, fresh sage, and creamy risotto base provide plenty of flavor and richness on their own. For an extra touch of umami or a different textural element, you could consider adding toasted walnuts, pecans, or even a sprinkle of crumbled goat cheese or feta at the end. Mushrooms sautéed with thyme could also be a wonderful addition to complement the earthy squash.

With these simple changes, you’ll have a heartwarming, meat-free dish that’s equally comforting and delicious, perfect for any vegetarian guest or simply for a lighter, plant-forward meal.

How Long Do Leftovers Last and How to Reheat?

If you’re lucky enough to have any leftover Bacon Butternut Squash Risotto (it’s often too good to leave any behind!), you’ll be pleased to know it stores well. Stored properly in an airtight container in the refrigerator, this creamy risotto recipe will keep for up to 3 days. It’s an excellent candidate for meal prep, providing a quick and easy lunch or dinner later in the week.

When it comes to reheating, risotto can sometimes become a bit stiff as it cools. To bring it back to its creamy glory, simply warm individual portions in the microwave. For best results and to restore its original texture, I recommend adding a splash of extra chicken or vegetable stock (or even a touch of milk or cream) before reheating. Stir occasionally while warming in the microwave or gently in a saucepan on the stovetop over low heat, until it’s heated through and has regained its desired consistency. This extra liquid helps to loosen the rice and reactivate its starchiness, making it wonderfully creamy once again.

Bacon Butternut Squash Risotto Recipe

A truly comforting and rich fall-themed side dish, bursting with the flavors of roasted butternut squash, crispy bacon, and fresh sage. Perfect for any protein or as a standalone meal!

Prep Time:
10 minutes mins

Cook Time:
1 hour hr 10 minutes mins

Total Time:
1 hour hr 20 minutes mins

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Equipment

• Shun Chef’s Knife
• Utility Cutting Board
• Long Wooden Spoon
• Nonstick 12-Inch Skillet
• Silicone Baking Mat or Parchment Paper
• Half Sheet Baking Pan
• Food Processor or High-Speed Blender
• Small Saucepan

Ingredients

• 1 large butternut squash cut in half and seeded
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp chili powder
• 3 Tbsp unsalted butter divided
• 2 to 3 cups chicken stock or vegetable stock for vegetarian option
• 1 tsp olive oil
• 2 garlic cloves minced
• 1 cup arborio rice
• 1 cup dry white wine I used a chardonnay
• 1/4 cup grated parmesan cheese plus more for serving
• 2 Tbsp heavy cream
• 3 slices thick-cut bacon cooked until crispy and chopped (omit for vegetarian)
• 2 Tbsp freshly chopped sage plus extra for garnish
• Salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 400˚F (200˚C). Line a baking sheet with a silicone baking mat or parchment paper. Place butternut squash cut side up on the baking sheet.
• In a small saucepan, bring the chicken stock (or vegetable stock) to a simmer; cover and keep warm over low heat.
• In a small bowl, stir together salt, cloves, nutmeg, and chili powder. Sprinkle over the squash evenly. Place 1 Tbsp butter in each well of the squash, reserving the final Tbsp butter for later.
• Roast for 30 to 35 minutes, until fork tender (thicker squash may take longer). Scoop out squash flesh into a large blender or food processor. Set aside.
• While the squash is roasting, in a large high-sided skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook until browned, about 1 minute. Stir in the Arborio rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender and al dente. You may not need all the stock so test the rice between each addition. This should take approximately 25 to 35 minutes total.
• Stir in the grated Parmesan cheese and the remaining 1 Tbsp butter until melted and creamy. Cover and set aside off the heat.
• Add 2 Tbsp heavy cream to the roasted squash flesh in the blender/food processor and puree until completely smooth.
• Return the risotto to low heat. Stir in 1 1/2 cups of the butternut squash puree (reserve the rest for another batch or soup!). Fold in the crispy chopped bacon (if using) and freshly chopped sage. Season with salt and pepper to taste. Keep warm over low heat until ready to serve. Garnish with extra sage or Parmesan, if desired.

Cuisine:
Italian

Category:
Side Dish, Main Course

Diet:
Vegetarian (with omissions)

Season:
Fall, Autumn