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Butternut Squash Risotto

Butternut Squash Risotto, AIP,

Butternut squash in this recipe is awesome, but if you have any other type of winter squash I encourage you to use what you have on hand–pumpkin, acorn, kabocha! 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 chill you can process the onions and mushrooms together instead of chopping them, saving even more time.


Serves: 4

Here's What You Need...


  • 1½ pounds butternut squash, peeled and cubed (about 4 cups)

  • 1 tablespoon solid cooking fat

  • ½ yellow onion, chopped

  • 1 cup mushrooms, chopped

  • 3 cloves garlic, minced

  • ¼ cup sage, minced

  • ½ teaspoon of sea salt

  • 1 teaspoon apple cider vinegar

  • ¾ cup bone broth


  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.

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