Roasted Butternut squash apples risotto |
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Butternut Squash & Apples with Risotto

Servings: 4 -6


Roasted Squash and Apples

  • 4 cups butternut squash cubed
  • 3 cups apples cubed
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp honey
  • 1 Tbsp orange juice
  • orange zest
  • kosher salt to taste
  • freshly ground black pepper to taste


  • 1 1/4 cups Arborio rice
  • 4-5 cups chicken broth
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 small onion finely diced
  • salt to taste
  • pepper to taste


Roasted Squash and Apples:

  • Preheat oven to 375.
  • Place apples and squash in a large bowl. Toss together with oil, honey, orange juice, orange zest, salt and pepper.
  • Place on a lightly oiled sheet pan.
  • Roast for 20-25 minutes.


  • Heat chicken broth in saucepan. Keep it hot.
  • In a large heavy bottomed pan heat butter and oil. Cook onion in butter/oil mixture until onions are softened and translucent. Add rice. Toss to coat. Add white wine carefully.
  • Stir continuously adding broth as needed. **One of the keys to successful risotto is to keep stirring and adding broth to keep it from drying out.**
  • Simmer for a total of about 18 minutes or until rice is al dente.
  • Serve warm with roasted squash and apples.