Butternut Squash Rosemary Risotto

butternut squash risotto 2.jpg

The paleo go-to for a rice substitute is pretty much always cauliflower. I think I go through 2 or 3 heads of cauli rice per week. But that got me thinking...are my paleo rice adventures ONLY limited to cauliflower? I mean...if so, I'm not gonna complain. I have yet to OD on cauli rice and I don't think I ever will. But nonetheless, it's fun to get creative and do new things. So I kinda did a counter/fridge mental scan of all the things I had on hand and played a game of "can I make this into rice?". Apples? Weird. Broccoli? Nah. Zucchini? Zoodles forever. Spaghetti squash? It's called spaghetti squash for a reason. Banana? What the f*** is wrong with you, Finley. Who the f*** would turn a banana into f***ing rice even if it was physically possible? And then...it came to me. Like a prophecy. Butternut squash was the answer.

Unlike cauli rice, this plate mimics that of actual risotto more than rice. It's more dense, and is wetter....I know that image is probably gnarly, but I can't think of any other way to describe it. Its soft and savory and totally delicious. Brought it to a #ladiesnight potluck and everyone seemed to love it! Some people even had seconds...and thirds...and fourths...I'm looking at you, Kristin. 

butternut squash risotto.jpg


  • 2 butternut squash, peeled and cubed
  • 3 tbsp ghee or coconut oil
  • 1 large yellow onion, diced
  • 1 cup white mushrooms, diced
  • 2 tsp minced garlic
  • 1/4 cup fresh rosemary, roughly minced
  • 2 tbsp dried oregano
  • 1/2 tsp sea salt plus more to taste
  • 2 tbsp apple cider vinegar
  • 1 - 1 1/2 cups chicken stock or bone broth (if your squash are huge, use more broth, if average size, use 1 cup)


  1. In a food processor, add your cubed squash and pulse until it takes on a rice like consistency. Careful not to puree it.
  2. In a heavy bottomed, large pot, heat the cooking fat on medium/high heat. Add onion, mushrooms and garlic and cook until garlic is fragrant - about 2 or 3 minutes.
  3. Add minced rosemary, oregano, salt and apple cider vinegar. Scrape the bottom of the pot once you add the vinegar to loosen up anything that may have stuck to the bottom.
  4. Add your riced butternut squash and chicken stock/broth to the pot and stir throughout. Cook for about 5 minutes on medium heat, then reduce heat to low and cover with a lid. Let simmer for 30-40 minutes, or until squash is completely tender and the broth has been absorbed. 

Servings: 8-12