Low-Carb Roasted Butternut Squash “Risotto”

butternut squash risotto low carb

I love winter squashes, so I’m always looking for more ways to use them in my Autumn and Winter recipes. This low carb Roasted Butternut Squash “Risotto” shared by Karen of Living Low Carb … One Day At A Time promises to be a delightful addition to your cool weather repertoire. Thanks, Karen, for sharing!

I’m always looking for ways to get more veggies on the dinner table. One of my favorite substitutes is using cauli-rice for regular white rice. In just minutes, you can easily turn a head of cauliflower into a rice substitute. This time I decided to make my cauli-rice by combining it with butternut squash to make a creamy risotto. The roasted butternut squash adds a subtle sweetness to the risotto which pairs well with the cauli-rice. This would make a great addition to your dinner table!

Roasted Butternut Squash “Risotto”

Yield: 6-8 servings

The Players

The How-To

Preheat oven to 425 F.

Place the butternut squash on a parchment paper lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat. Roast for 15-20 minutes or until tender. Once the butternut squash has finished roasting and cooled slightly. Place the butternut squash in a blender with 1/4 cup homemade chicken broth and blend until smooth.

While the butternut squash is roasting, rinse, trim the leaves and core the head of cauliflower. Next, cut the cauliflower into florets. Place the florets in the bowl of a food processor and pulse until the cauliflower is the size of rice.

Heat the butter or ghee in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes. Add the cauli-rice, coat with butter/ghee and cook for 3-4 minutes. Next, add 1/4 cup of chicken broth and stir constantly until the liquid is absorbed. Once absorbed, add another 1/4 cup of chicken broth and stir until absorbed. Repeat one more time with the last 1/4 cup chicken broth. Cook until the cauli-rice is tender. Add the butternut squash, sage, and stir to combine. Season to taste and cook for another 3-4 minutes.

Serve this roasted butternut squash “risotto” as a side dish or a hearty meatless meal.


  1. Diana says

    Bariani organic olive oil from Sacramento, CA, is a high quality olive oil, too. It’s quite strong, but high in anti-inflammatory compounds. I think it’s available through Radiant Life Company if you can’t buy it at your local grocery store like we do.

    This recipe looks wonderful! Thank you!

  2. says

    I think this might be the best thing I have seen in a while. This is so perfect for me. Love the recipe. Love the flavor combos. And the butternut squash is such a great addition to all of this. I am making this ASAP. Thank you for the amazing recipe. Looking forward to more posts from you.

  3. Jules says

    This recipe looks wonderful. Can you suggest another herb besides sage (we have one person in our home that has a food sensativity to sage)? Thank you for your terrific blog and recipes!!

  4. Jan says

    When I am roasting any veggies, I put the olive oil and spices in a baggie, then add the veggies and shake it all up a little to coat the veggies. This gives even and total coverage. (It’s a great way to do potatoes or sweet potatoes – roast ’til their brown and starting to crisp – and add a little maple syrup to the bag for sweet potatoes.) And, as a fan of cauliflower and squash, I’ll be trying this soon.

  5. Cheryl says

    This was a little time consuming to make but the result was well worth the effort! Will be in my usual rotation now. We loved it! Thank you!

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