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Butternut Squash & Pear Risotto

September 10, 2020 by Jaida Leave a Comment

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Butternut Squash & Pear Risotto is a deliciously creamy risotto with warm spices that pair perfectly with autumn squash and sweet pears.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Close up of butternut squash and pear risotto in green scalloped bowl with pear slice and sage garnish

Risotto is one of those dishes that I don’t make nearly enough, because I don’t typically have the time on a weeknight. But I love it so. I’ve made several variations, and even a butternut squash risotto years ago. This particular risotto, though, this Butternut Squash and Pear Risotto, is in a league of its own, my friends.

It is chock full of fall flavors, with just a hint of sweetness from the pears. It is comfort food at it’s best, and just in time for the cooler temps that are starting to show themselves. Are you ready? For the cooler temps, that is. For the first time in, probably ever, I think I am. The heat is so draining, and I’m ready to snuggle up by a fire in our new house. Whenever that finally gets finished, anyway. Ha.

But, back to the risotto. I love the creaminess of risotto, and the butternut squash puree adds even more of that. Then you had the softened pears with sage, and it’s like a flavor punch in the mouth. In the best possible way.

Butternut squash and pear risotto in white square casserole dish, with wooden spoon and sliced pear and sage garnish

What do you need to make Butternut Squash & Pear Risotto?

Butternut Squash
Chicken or Vegetable Broth
Garlic
Ground Nutmeg
Black Pepper
Unsalted Butter
Shallot
Arborio Rice
Dry White Wine
Parmesan Cheese
Fresh Sage
D’Anjou Pear

Butternut squash and pear risotto in white square casserole dish, with wooden spoon and sliced pear and sage garnish

How to make Butternut Squash & Pear Risotto:

Full Printable Recipe Below!

For the Butternut Squash Puree
1.) Add butternut squash, broth, and garlic to a medium pot over high heat and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 15-20 minutes. Stir in nutmeg and pepper, then carefully transfer to a blender or food processor and puree. Set aside.

For the Risotto
1.) Warm broth in a pot over medium heat. Keep warm until ready to use.
2.) In a large, heavy skillet or saucepan heat 2 tablespoons of butter over medium heat. Add shallots and rice and lightly saute to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
3.) Add wine and deglaze the pan. Allow to cook until mostly absorbed.
4.) Add stock, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed, simmering until rice is soft and creamy.
5.) Meanwhile, add 2 tablespoons of butter to a separate skillet over medium heat. Add sage and stir until crisp, about 10 minutes. Add diced pears and warm about 5 minutes.
6.) Stir butternut squash puree and Parmesan into risotto and simmer until cheese is melted and puree is absorbed. Gently stir in sage and pears.
7.) Serve immediately, warm!

Close up of spoonful of butternut squash and pear risotto with green scalloped bowl with pear slice and sage garnish below.

Sponsor products used in this recipe:
Melissa’s Produce – Butternut Squash & D’Anjou Pears

Follow me on Pinterest for more great recipes!

Make sure you check out the other amazing Fall Flavors recipes AND enter the giveaway for a chance to win some great prizes from our sponsors, below!

Butternut Squash & Pear Risotto

Butternut Squash & Pear Risotto is a deliciously creamy risotto with warm spices that pair perfectly with autumn squash and sweet pears.
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Course: Side Dish
Cuisine: American, Italian
Keyword: Butternut Squash, Pear Risotto
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 servings
Calories: 199kcal
Author: Jaida

Ingredients

For the Butternut Squash Puree

  • 1 1/2 cups diced butternut squash
  • 1/2 cup vegetable broth (or chicken broth)
  • 2 garlic cloves, chopped (about 2 tsp)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper

For the Risotto

  • 2 Tbsp unsalted butter
  • 1 small shallot, diced
  • 1 cup Arborio rice
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup dry white wine
  • 1/4 cup shredded Parmesan
  • 2 Tbsp unsalted butter
  • 1/4 cup sage leaves, chopped
  • 1 D'Anjou pear, peeled, seeded, and diced

Instructions

For the Butternut Squash Puree

  • Add butternut squash, broth, and garlic to a medium pot over high heat and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 15-20 minutes. Stir in nutmeg and pepper, then carefully transfer to a blender or food processor and puree. Set aside.

For the Risotto

  • Warm broth in a pot over medium heat. Keep warm until ready to use.
  • In a large, heavy skillet or saucepan heat 2 tablespoons of butter over medium heat. Add shallots and rice and lightly saute to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
  • Add wine and deglaze the pan. Allow to cook until mostly absorbed.
  • Add stock, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed, simmering until rice is soft and creamy.
  • Meanwhile, add 2 tablespoons of butter to a separate skillet over medium heat. Add sage and stir until crisp, about 10 minutes. Add diced pears and warm about 5 minutes.
  • Stir butternut squash puree and Parmesan into risotto and simmer until cheese is melted and puree is absorbed. Gently stir in sage and pears.
  • Serve immediately, warm!

Nutrition

Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 465mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3211IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!
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The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

a Rafflecopter giveaway

Thursday Fall Recipes

Air Fryer Butternut Squash Fries with Parmesan Garlic Dipping Sauce by Big Bears Wife
Apple Ginger Oat Tassies by Cindy’s Recipes and Writings
Apple Sidecar Cocktail by Karen’s Kitchen Stories
Butternut Squash & Pear Risotto by Sweet Beginnings
Caramelized Pear Baked Oatmeal by Frugal & Fit
Chocolate Caramel Affogato by That Recipe
Easy Yam Souffle by A Kitchen Hoor’s Adventures
Maple Cake with Maple Glaze by Eat Move Make
Make The Perfect Cup of Apple Cider Hot Tea by Intelligent Domestications
Pickled Cabbage by A Day in the Life on the Farm
Roasted Butternut Squash Soup with Sweet Potato and Parsnip by Cheese Curd In Paradise
Slow Cooker Loaded Potatoes by Blogghetti
Sweet Potato Dinner Rolls by Cookaholic Wife
Sweet Potato Haupia by Hezzi-D’s Books and Cooks

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & College, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Filed Under: Side Dish, Vegetarian Tagged With: Butternut Squash, Fall Flavors, pear risotto, Side Dish

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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