baked butternut squash risotto

+ a handy butternut squash video tutorial

Hi, hello, happy Friday!

I’m going to keep it short and sweet today, as we have family + friends arriving any minute to help us celebrate baby Hudson’s 1st birthday (!) this weekend, but next Friday I’ll have a big barn update (if you’re new around here, you can read about my ongoing barn “glow up” project here), plus I’ll share some updates from the farm + some helpful tips for getting your garden ready for cold weather.

Also! In case you missed it, last Friday I shared a quick video tutorial on exactly how to peel + dice a butternut squash, and I’m sharing it again because it will come in handy for this week’s new recipe…

(PS – get my full guide on all things winter squash here)

Video Tutorial: How to break down butternut squash

Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and my ever-growing recipe index) to help you eat like a farmer:

• one-pan maple salmon with butternut squash & lemon-tahini sauce from yours truly :)

• not-too-sweet and somewhat onion-y cornbread from

  Joan Niesen
  /
  Grazing

• kimchi udon from

  katie
  /
  the sunday stack

Keep reading for this week’s new recipe – baked butternut squash risotto – available for paid subscribers.

Back in the spring, I shared a shockingly easy *baked* risotto recipe, and it instantly become one of the most popular dishes I’ve ever shared. Y’all loved it so much that I figured it was time to share an autumnal spin on this super straightforward way to make risotto.

For this method, you just combine the rice and warmed stock in a dutch oven and bake for about 30 minutes, and to finish you’ll vigorously stir in a bit more stock, some cheese, white wine, butter, salt, etc. In this fall version of the recipe, you’ll also roast some diced butternut squash at the same time as the risotto, and they both finish cooking around the same time, so you can add the butternut to the pot once it comes out of the oven.

A note that this “short-cut” risotto is going to have a slightly different texture than risotto made the traditional, low and slow way (the grains get cooked a bit more and probably won’t be perfectly al dente) – but I PROMISE, *no one will care* and this recipe will be on repeat all season long.

Keep reading for the full recipe (and a handy 1-page PDF for easy printing).

---

Become a paid subscriber to access today’s recipe (free subscribers get access to recipes on the 1st Friday of the month). As a paid subscriber, you’ll also get access to my full recipe archive, gardening guides, plus bonus content and join our private community chats.

Baked Butternut Squash Risotto

Serves 6