Photo of Creamy Risotto with Butternut Squash by WW

Creamy Risotto with Butternut Squash

Total Time
40 min
15 min
25 min
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.


Cooking spray

4 spray(s)

Uncooked butternut squash

2 cup(s), cubed, cut into small cubes

Olive oil

½ tsp

Table salt

tsp, or to taste

Unsalted butter

½ Tbsp

Uncooked orzo

1 cup(s)


1½ cup(s)

Chicken broth

1 cup(s)

Fresh thyme

8 sprig(s)

Fat free half and half creamer

2 Tbsp

Grated Parmesan cheese

cup(s), such as Parmigiano-Reggiano

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


  1. Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
  2. In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
  3. Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
  4. Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
  5. Serving size: about 1 cup