If you’re in the market for an elegant autumnal entrée, you simply must try my easy Butternut Squash Risotto. Made with a perfect balance of sweet, tender butternut squash, savory pancetta, crispy sage leaves, and creamy parmesan, this no stir risotto recipe is a restaurant-quality dish that takes just 15 minutes of active prep time.
I’m not joking about the “easy” part — this squash risotto is made in the oven and requires little-to-no stirring! But don’t take my word for it, check out this reader’s comment:
Featured comment: I made this last night and it is so good and I am so excited for all my leftovers!” – Alysse

Update: This post was originally published in October 2015. I made edits to the content below to include more information about making this recipe for risotto with butternut squash at home.   About this recipe for butternut squash risotto
This fall risotto is easily one of my favorite cozy weather main courses. It is earthy-sweet, a tad salty, a touch cheesy, impeccably rich, and completely creamy-dreamy. Prepare yourself: you just may have a “When Harry Met Sally” diner moment when you take your first bite — except you won’t be faking. Don’t say I didn’t warn ya! 😉
While the garnish of crispy sage leaves is technically optional (there is sage in the actual risotto, after all) I highly recommend you take the extra 1 minute to make them. Like...