Butternut Squash Risotto

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Last week I started a new dedicated Autoimmune Paleo account on Instagram, and spent some time cooking from some AIP blogs to introduce folks to some of the great recipe writers that are joining the community. One my favorite dishes of the week was Lamb with Olive Tapenade Rice from Grazed and Enthused. You should recognize Alaena from the wonderful blog post she penned for me this summer about autoimmunity and reproductive health. If not, be sure to visit her blog for some laughs and delicious eats! Although I didn’t have the squash on hand that her recipe called for, I used sweet potato, and it came out fabulous. It really got my creative juices flowing, and I started dreaming of a rich squash risotto, cooked in nourishing bone broth and earthy sage.

I used butternut squash for this recipe, but if you have any other type of winter squash I encourage you to use what you have on hand–pumpkin, acorn, kabocha, yum! The convenience of a food processor makes prepping this dish a total breeze, and it will be on the table in less than 30 minutes. If you are feeling particularly lazy (like I usually am) you can process the onions and mushrooms together instead of chopping them, saving even more time.

5.0 from 6 reviews
Butternut Squash Risotto
Prep time
Cook time
Total time
Serves: 4
  1. Place half of the chopped butternut squash into a food processor and pulse for 20 seconds, until the squash is the consistency of rice. Don't over process here!
  2. Heat the solid cooking fat in the bottom of a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
  3. Add the apple cider vinegar and scrape away anything that has stuck to the bottom of the pan. Add the processed squash and bone broth to the pan, stirring to incorporate. Cook for 12-15 minutes on medium heat uncovered, stirring occasionally, until the liquid has absorbed and the squash is fully cooked.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Carla says

    Hello Mickey

    I have your cookbook and have tried lots of recipes and enjoyed them very much. I have Hashimotos and suffer from blood sugar imbalance. I eliminated nuts and nightshades awhile back, then brought them back in too quickly and am not sure what is aggravating my stomach, although one of them is. My question is this, what do you recommend for quick snacks in place of nuts which are quick and good source of energy. I work at a fast paced job which requires lots of energy and to balance blood sugars, I resort to nuts but I think they may be a problem. Any suggestions would be welcome. Thanks, Carla

    • Mary says

      Carla – some AIP snack suggestions: can of smoked oysters in olive oil (Crown Prince brand is great), an avocado with prosciutto, toasted coconut chips (roast yourself so no added sugar), Epic brand bar in bison-bacon-cranberry flavor.

  • Erin says

    I have got to try this! I’m unable to have cauliflower and definitely missing the “rice”. Thank you!!

    • Alaena says

      Erin, I cannot have cauliflower either which is why I resorted to “rice-ing” anything and everything! I’ll be making this risotto tonight – can’t wait!

  • Kim says

    I just scrapped my dinner plans. Making this instead! Thank you!

  • Kate says

    Looks absolutely delicious Mickey, will be trying this one out asap!

  • stephanie says

    I made this recipe this morning and WOW! It is totally amazing and easy. I even used reconstituted porcini mushrooms. YUM.

  • wow that looks delicious! I wish I had a food processor… soon hopefully! 😉

  • Rebekah says

    This may be a silly question… It says put half the squash in the food processor…is that half of the 4 cups? Or is 4 cups half of a squash?
    The recipe looks delicious! This may be dinner tomorrow night!

    • Mickey says

      Hi Rebekah,
      Yes, you will have to put half of the 4 cups, so 2 cups at a time. You need to do two batches. Good luck!


    • Gina Tatom says

      I had the same question…thanks for asking.

      • Patricia says

        Me too. I kept reading the recipe over and over to see when you used the 2nd half of the squash!
        It sounds wonderful and I will be making it very soon.

    • Christi says

      I had the same question..what do I do with the other half. The recipe doesn’t explain, so I’m glad you asked. Making this now and have friends coming over for dinner in 45 minutes.

  • Larurissa says

    Thanks for the recipe! I’m just venturing into the AIP way of life, and even though I’m switching to it from a paleo diet, I’m totally and completely overwhelmed. Even thought I know which foods to eat (and not to eat), I don’t know what to actually cook!

    • Mickey says

      Thanks for stoping by, and I wish you success on your journey!


  • Kelli Korpinen says

    I’m making this tonight. I’m so excited!!

  • Blaire says

    Hi Mickey!
    Do you need to have a high power food processor for it to chop up squash? I am wondering if my lame, old processor will be able to chop up the uncooked squash…

  • Tiffany says

    This looks so tasty, Mickey. I can’t wait to make it!

  • Anna says


    This was amazing! I didn’t have any broth on hand so I just used water and it still tasted great. It came out a little soggy (could be because I used water instead of broth) so ill

  • Anna says

    Woops, my phone sent it before I was done. I was gonna say so I’ll cut back on the water/broth a little bit next time. Anyways, thanks for the awesome recipe! Now I’m even more excited for your book to come in the mail 🙂

    • Mickey says

      Anna–the broth has more thickening potential than plain water, because of the fat and gelatin. Good luck!


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  • Taelor says

    I was wondering if there is any substitution for the Apple Cider Vinegar? My fiance is allergic to Apples (even cooked!) but this recipe sounds so good!


  • Brittany says

    YUM! Thank you for this. So delicious! ! I’m eating it with the shredded chicken from your recipe in your cookbook.I added a little bit of nutritional yeast for a slightly cheesy flavor:)

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  • Shari says

    This recipe is BRILLIANT! It wasn’t that hard to make. I had to make a couple easy modifications for FODMAPS (green onions instead of the yellow, no mushrooms, garlic EEVO instead of the solid fat) but it all worked and was still absolutely delish. Thank you, thank you, thank you – now I have a wonderful side dish in place of the cauliflower “rice” or “cous cous” I had to sadly give up. I’m going to try different herbs each time I make it, depending on the dish it will be served with!

  • Amanda says

    Any tips for making this with frozen squash? It partially thawed it and some was mush and some was in chuncks. It still tastes amazing!

    • Mickey Trescott says

      Perhaps make sure it is fully thawed before using, and maybe use less broth! Happy it still tasted good!

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  • Harriet says

    I had picked up a butternut squash this week and was looking for a good recipe. This sounds perfect but as I am doing the 30 day elimination diet, do you just leave out the mushrooms or substitute something else? Also, sage bothers my stomach and so many recipes call for it. What can you subsitute for sage?

    • Mickey Trescott says

      Hi Harriet, this recipe is fine for the elimination phase as-written. You can try subbing rosemary or thyme for sage. Good luck!

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  • Lacy Nuckols says

    I made this tonight and loved it!! I was getting tired of eating butternut squash plain and mashed, ….I was pleasantly surprised that this really does keep the consistency of rice!! I like how it cooks faster than roasting it, honestly it was an easier process than chopping and roasting it in the oven! I ended up straining out the extra broth so it wasn’t soupy and drinking it!

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  • deb says

    i thought you had to eliminate nightshades for the autoimmune diet? bit confused when recipes have mushrooms in.

    • Mickey Trescott says

      Hi Deb, mushrooms are not nightshades, which are indeed eliminated on the autoimmune protocol.

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  • Miriam says

    If you can, update your links for the food processor. Thanks! Can’t wait to try this!!

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  • blender says

    would this work with a blender?

    • Mickey Trescott says

      Hi! No, you won’t be able to get the squash pieces to the right consistency with a blender. You would be better off making a pureed soup!

  • Lisa R says

    I need to avoid mushrooms right now due to SIBO. Is there anything you can recommend to take its place in this recipe? Thanks!

    • Mickey Trescott says

      Hi Lisa! I would try some diced celery!

  • Regelyn says

    I love eating healthy and at the same time enjoying it. Thanks for sharing your recipe, I cant wait to do that

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