About the Recipe
If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.)
This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.”
You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share.
Let’s make it.
Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash.
Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy.
Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners.
A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad.
A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing.
What You'll Love
Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity.
Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture.
Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking.
Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly.
What wine works best in risotto? A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness.
How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente), and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes.
How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up.
Frequently asked Questions
Ingredients
300 g butternut squash, diced (2 cups)
200 g Arborio rice (1 cup)
1 small onion, finely chopped (about 100 g)
1 L vegetable broth, kept warm (4 cups)
15 g Cacao-Maple Mélange (2 tbsp)
120 ml dry white wine (½ cup)
50 g grated Parmesan cheese (½ cup)
Salt and pepper to taste
Fresh sage leaves for garnish (optional)
DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange):
2 tsp unsweetened cocoa powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp maple sugar (or light brown sugar as a substitute)
Optional: a pinch of smoked paprika or cardamom for added depth
Preparation
This recipe was made for Selefina Spices, using my spice blend Cacao-Maple Mélange.
Please note that I receive a small comission from qualified sales of the blend.
To prep, peel and small dice the butternut squash into bite sized cubes.
Dice the onion.
Grate the parmesan cheese and roughly chop the sage leaves (for garnish).
In a large pan, sauté onions until translucent.
Add Arborio rice and stir to coat with oil.
Pour in the white wine and cook until it evaporates.
Add diced butternut squash and Cacao-Maple Mélange spice blend.
Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
Continue this process until the rice is creamy and cooked to al dente.
Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves.
Enjoy!