Savory Butternut Squash Risotto with Seared Scallops Delight

Last Updated on February 12, 2026 by Aniela Recipes Team

The moment the chill of autumn settles in, I find myself craving warm, comforting meals. One evening, while wandering through my local market, I spotted the vibrant hues of butternut squash, and I couldn t resist bringing a couple home. Little did I know, those squashes would inspire a culinary masterpiece: Butternut Squash Risotto with Scallops.

This dish is a delightful fusion of creamy risotto, sweet roasted squash, and tender scallops, creating a symphony of flavors that dance on your palate. As the rich aroma of garlic and shallots fills your kitchen, the anticipation builds. Not only is this recipe surprisingly easy to prepare, but it also brings a touch of elegance perfect for impressing family or friends.

Imagine a cozy dinner where each bite envelops you in warmth, the creamy texture of the risotto perfectly complemented by the delicate crispness of scallops. So grab a glass of white wine, roll up your sleeves, and let s create a dish that transforms simple ingredients into something extraordinarily satisfying!

Why is Butternut Squash Risotto with Scallops special?

Comforting warmth: This dish wraps you in a cozy embrace, perfect for chilly evenings.
Simple yet elegant: With straightforward steps, you ll wow your guests without breaking a sweat.
Flavor explosion: The sweet roasted squash and savory scallops create a mouthwatering combination.
Versatile delight: Customize with your favorite herbs, making it truly your own.
Feast for the eyes: Vibrant colors make this dish a stunning centerpiece for any table.

Indulge in your culinary creativity and explore more delicious risotto ideas with my guide on perfect risotto variations.

Butternut Squash Risotto with Scallops Ingredients

Dive into the delightful flavors of Butternut Squash Risotto with Scallops that will brighten your dinner table!

For the Risotto

• Arborio rice This short-grain rice creates the creamy texture risotto is known for.
• Chicken broth Choose low-sodium for better control over seasoning; about 4-5 cups are necessary.
• White wine A splash adds depth; opt for something you enjoy drinking!
• Shiitake mushrooms Their umami flavor enhances the dish beautifully.
• Butternut squash Roasted cubes add sweetness and richness to the risotto.
• Shallots With their mild, sweet flavor, they contribute to the overall aroma.
• Garlic Fresh garlic infuses a fragrant backdrop to the dish.
• Basil leaves Fresh basil brings a touch of herbal brightness.
• Chives Use them for a mild onion flavor and a lovely green garnish.
• Olive oil A staple for sautéing, offering a rich flavor base.
• Grated parmesan Adds a savory, nutty finish that elevates each bite.
• Butter Stirring in butter makes the risotto luxuriously creamy.
• Mascarpone cheese A dollop at the end provides extra creaminess and richness.
• Salt and pepper Essential for enhancing the flavors; season to your taste.

For the Scallops

• Scallops Fresh, high-quality scallops bring a sweet, buttery taste to the dish.

With these ingredients, you re well on your way to creating a comforting plate of Butternut Squash Risotto with Scallops that s sure to impress!

How to Make Butternut Squash Risotto with Scallops

1. Preheat oven: Set your oven to 350 °F, creating a warm atmosphere for roasting the squash and shallots.

2. Roast squash and garlic: Place halved butternut squash, 1 halved shallot, and 3 smashed garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil, and season with salt and pepper. Bake for about 45 minutes until fork-tender.

3. Crisp mushrooms: Spread sliced shiitake mushrooms on a separate sheet pan. Toss with 1 tbsp butter, a touch of olive oil, salt, and pepper, baking alongside the squash until they turn crispy.

4. Make basil oil (optional): Blend basil, chives, and olive oil in a blender. Strain through a cheesecloth or mesh strainer and set aside to infuse.

5. Sauté shallots and squash: In a medium pan over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté the remaining diced shallot and diced butternut squash for around 5 minutes, seasoning with salt and pepper.

6. Toast rice: Stir in the arborio rice and toast it for about 5 minutes in the buttery mixture. Then, add white wine, letting it cook until absorbed.

7. Add broth gradually: In a separate saucepan, warm the chicken broth on low heat. Slowly pour in the broth, 1/2 cup at a time, allowing it to cook off while stirring.

8. Blend roasted squash: Once cooled, blend the roasted butternut squash with 1/4 cup of water or broth until smooth, then stir this mixture back into the risotto.

9. Season and remove from heat: After adding all the broth, taste the risotto, adjusting the seasoning with salt and pepper. Remove from heat.

10. Finish the risotto: Stir in 1 tbsp butter, grated parmesan, and mascarpone cheese, creating a rich and creamy texture. Set aside.

11. Sear the scallops: Pat scallops dry, then sear them in a lightly oiled stainless steel pan over high heat for 2-3 minutes on one side. Add 1-2 tbsp butter to baste, flip for 30 seconds, and remove from the pan.

12. Plate beautifully: Serve the risotto adorned with crispy mushrooms, seared scallops, and drizzle with basil oil. If you skipped the oil, garnish with additional chives and basil.

Optional: Garnish with extra basil leaves for a fresh finishing touch.

Exact quantities are listed in the recipe card below.

Butternut Squash Risotto with Scallops Variations

Feel free to put your own spin on this cozy classic and explore new flavor profiles!

• Vegetarian: Substitute vegetable broth for chicken broth and replace scallops with sautéed asparagus or peas for a fresh twist.
• Dairy-Free: Use coconut cream instead of mascarpone and nutritional yeast in place of parmesan for a creamy vegan option.
• Spicy Kick: Add a pinch of red pepper flakes while sautéing garlic for a delightful heat that complements the sweetness of the squash.
• Herb Blend: Experiment with fresh sage or thyme to add earthy notes; these herbs pair beautifully with the roasted squash.
• Nutty Flavor: Stir in toasted pine nuts or walnuts for an extra crunch and a nutty bite that adds a wonderful texture.
• Alternative Grains: Swap arborio rice for farro or quinoa for a whole grain option that introduces a different texture and flavor contrast.
• Seafood Twist: Replace scallops with shrimp or lobster for a luxurious seafood upgrade that will impress any guest.
• Citrus Zing: Add a splash of lemon juice or zest right before serving; it brightens the dish and enhances the flavor profile exponentially.

What to Serve with Butternut Squash Risotto with Scallops?

Get ready to take your cozy meal to new heights with thoughtful side dishes and accompaniments.

• Garlic Bread: The crunchy, buttery goodness of garlic bread is perfect for soaking up the creamy risotto and enhances the whole experience.

• Roasted Asparagus: Tender, roasted asparagus adds a pop of color and a hint of brightness that contrasts beautifully with the rich risotto.

• Simple Green Salad: A refreshing salad with mixed greens and a light vinaigrette brings a delightful crispness, balancing the creamy textures on your plate.

• Chardonnay: A chilled glass of Chardonnay complements the scallops and white wine in the risotto, enhancing the flavors while offering a touch of elegance.

• Herbed Quinoa: This nutty quinoa seasoned with fresh herbs adds a healthy grain component that complements the dish without overwhelming it.

• Crispy Brussels Sprouts: The savory crunch of roasted Brussels sprouts introduces a wonderful textural contrast; their slight bitterness pairs well with the sweetness of the squash.

• Lemon Tart: To finish your meal on a sweet note, a zesty lemon tart offers brightness that refreshes the palate after the rich risotto.

Creating a memorable dinner doesn t end with the risotto; these pairings will elevate your dining experience!

Make Ahead Options

These Butternut Squash Risotto with Scallops are perfect for meal prep enthusiasts! You can roast the butternut squash, shallots, and garlic up to 3 days in advance, refrigerating them in airtight containers to maintain their flavors. Additionally, you can sauté the mushrooms and store them separately for up to 2 days. When you re ready to serve, simply reheat the risotto by adding some broth and stirring it on low heat until warmed through. Finish by stirring in the cheese and topping with the seared scallops for that restaurant-quality touch. This prep-ahead strategy saves you crucial time and allows you to enjoy a cozy dinner, effortlessly.

Expert Tips for Butternut Squash Risotto with Scallops

• Don t Rush the Broth: Always add the broth gradually. This allows the rice to absorb the liquid properly and achieve the desired creamy texture for your risotto.

• Perfectly Toasted Rice: Toast the arborio rice for 5 minutes to enhance its nutty flavor, ensuring your Butternut Squash Risotto with Scallops has depth.

• Quality Scallops: Choose fresh, high-quality scallops for the best flavor. Pat them dry before searing to achieve that perfect golden crust.

• Balance Textures: Aim for a creamy risotto paired with crispy mushrooms and tender scallops to create a delightful contrast in every bite.

• Seasoning Matters: Taste as you cook! Adjust salt and pepper at each stage to ensure a flavorful, well-rounded dish.

How to Store and Freeze Butternut Squash Risotto with Scallops

Room Temperature: Store any leftovers at room temperature for no more than 2 hours to ensure food safety.

Fridge: Place the risotto in an airtight container and refrigerate for up to 3 days. Reheat in a pan with a splash of broth for best results.

Freezer: You can freeze the butternut squash risotto for up to 3 months. Store in airtight containers, and when ready to eat, thaw overnight in the fridge before reheating.

Reheating: Gently reheat on the stovetop, adding a little broth or water to restore the creamy texture of the risotto once frozen.

Butternut Squash Risotto with Scallops Recipe FAQs

How do I choose the right butternut squash?
Absolutely! When selecting butternut squash, look for one that feels heavy for its size, with a smooth, tan skin and no dark spots. The stem should be intact, and if you notice any soft areas or blemishes, it s best to skip those. Prefer medium-sized squashes for the best flavor!

How long will the risotto and scallops last in the fridge?
Very! You can store your homemade Butternut Squash Risotto with Scallops in an airtight container in the fridge for up to 3 days. Be sure to let it cool to room temperature before sealing it, and reheat gently on the stovetop with a splash of broth to restore that creamy texture.

Can I freeze the risotto?
Yes! To freeze the risotto, allow it to cool completely, then transfer it to airtight containers, scooping out portions as needed. It can last in the freezer for up to 3 months. When you re ready to enjoy it again, thaw it overnight in the fridge. Reheat on the stovetop, adding a bit of broth or water to bring back its creamy consistency.

What if my risotto is too thick?
If you find your risotto is thicker than you d like, don t worry! Just add a little warm chicken broth or water, a splash at a time, while stirring until it reaches your desired creamy consistency. The key is to be patient and add gradually, allowing the rice to absorb the liquid for the best texture.

Are scallops safe for my allergies?
If you have seafood allergies, it s essential to avoid scallops. Consider replacing them with sautéed mushrooms or crispy tofu for a satisfying vegetarian option that complements the butternut squash risotto beautifully. Always check with a healthcare provider if uncertain about specific dietary needs.

Can I make this dish vegetarian?
Absolutely! To turn the Butternut Squash Risotto with Scallops into a vegetarian delight, substitute the chicken broth with vegetable broth and skip the scallops. You can create a satisfying depth of flavor with the roasted squash and mushrooms, ensuring it s still utterly delicious!