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Butternut Squash Risotto

Prep Time:

20 minutes

Cook Time:

40 minutes


4 Servings

About the Recipe

Dinner just got a flavor upgrade with my Cacao-Maple Spice Butternut Squash Risotto. This recipe was created for my friends at Selefina Spices using my Cacao-Maple Mélange Blend (available on their site- link in the blog).

Picture this: tender butternut squash mingling with Arborio rice, creating a creamy canvas that's anything but ordinary. The magic happens with my unique Cacao-Maple Mélange spice blend, adding warmth and depth to every bite. This isn't your grandma's risotto—it's a culinary adventure.

Here's the drill: sauté onions until golden, toss in Arborio rice, and let the alchemy begin. A splash of dry white wine sets the tone, while diced butternut squash and our secret spice blend steal the show. The slow dance begins as warm vegetable broth joins the party—one ladle at a time—until the rice is a perfect al dente.

But wait, there's more! A sprinkle of Parmesan adds savory notes, and fresh sage leaves crown this masterpiece.
It's comfort food with a twist, a symphony of flavors that promises to impress.
So, gather your ingredients, set the stage, and let's embark on a delicious journey that'll make your taste buds sing.
Cacao-Maple Spice Butternut Squash Risotto—it's not just dinner; it's an experience.


2 cups butternut squash, diced

1 cup Arborio rice

1 onion, finely chopped

4 cups vegetable broth, warmed

2 tablespoons Cacao-Maple Mélange spice blend

1/2 cup dry white wine

1/2 cup grated Parmesan cheese Salt and pepper to taste

Fresh sage leaves for garnish


Cacao-Maple Mélange Spice Blend from Poetic Road

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.


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