Roasted Butternut Squash, Olive and Parmesan Risotto


"Lindsay® Pimiento Stuffed Spanish Olives brighten the mellow tones of roasted butternut squash and parmesan cheese risotto for an unforgettable flavorful combination. Freshly grated parmesan cheese and Italian parsley round out the flavors for a perfect finish."


1 h 55 m servings 588 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 89.5g
  • 29%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1927 mg
  • 77%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. chop flesh; set aside.
  2. Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.
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  1. 16 Ratings


I went to a restaurant and had a very similar dish that I loved, so I came home and was pleasantly surprised to find this recipe. It was a little bit salty even with my low-sodium broth; I think...

This recipe was wonderful--without the olives. I'm not quite sure why they were in the original recipe. Olives don't seem to go with the other flavors in the squash, garlic, and risotto. The t...

This was excellent. I didn't use the olives--although I love olives, I didn't think they would go very well with this recipe. Otherwise, excellnt. I used about 3 cups of broth instead of a qu...