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Shortcut Butternut Squash Risotto

Amy Palanjian
You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 4 -6
Calories 216 kcal


  • 4 cups diced butternut squash (from about 1 medium butternut squash; discard peel and seeds)
  • 1/2 cup diced onion (from about 1 medium onion, peeled)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 cups fully cooked short grain brown rice (cook according to package directions)
  • 1/2 cup reduced sodium broth (chicken or vegetable)
  • Parmesan cheese, optional


  • Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
  • Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
  • Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.


  • Roast the vegetables until they are soft when poked with a fork to ensure that they blend smoothly.
  • Season to taste with salt to ensure that it tastes good to you. (The broth you use will impact saltiness, so it's important to taste and adjust.)
  • Use fully cooked and soft rice so it has the texture of classic risotto.
  • Blend this smooth for a Stage 2 Baby Food.
  • Serve with as a side dish or as a vegetarian main.


Calories: 216kcalCarbohydrates: 42gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 307mgPotassium: 624mgFiber: 5gSugar: 4gVitamin A: 14882IUVitamin C: 31mgCalcium: 83mgIron: 2mg
Keyword butternut squash risotto
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