Creamy Squash Risotto With Toasted Pepitas

Name: Creamy Squash Risotto With Toasted Pepitas
Total time: 1 h 56 min
Yield: 6 servings
Ingredients: 2 whole butternut squash; ¼ cup extra-virgin olive oil; 1 Tbsp white miso; 1 tsp smoked paprika; ½ tsp kosher salt; ⅓ cup extra-virgin olive oil; 1 whole onion; 2½ tsp kosher salt; 2 cups arborio rice; 1 cup white wine; ¾ cup pumpkin seeds; 2 tsp smoked paprika; ¼ tsp red pepper flakes; 2 tsp orange zest; ½ cup dill or parsley; 1 whole orange

A luxurious butternut squash risotto featuring creamy arborio rice enriched with miso and smoked paprika, topped with spicy toasted pepitas and fresh herbs. Perfect blend of autumn flavors with a citrusy finish.

6 servings

1 hr 56 min

Published October 4, 2025

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Ingredients

•2 whole butternut squash
•¼ cup extra-virgin olive oil
•1 Tbsp white miso
•1 tsp smoked paprika
•½ tsp kosher salt
•⅓ cup extra-virgin olive oil
•1 whole onion
•2½ tsp kosher salt
•2 cups arborio rice
•1 cup white wine
•¾ cup pumpkin seeds
•2 tsp smoked paprika
•¼ tsp red pepper flakes
•2 tsp orange zest
•½ cup dill or parsley
•1 whole orange

Cooking Instructions

1.
Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
45 min
2.
Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
10 min
3.
Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
5 min
4.
Bring 8 cups water to a boil in a medium pot.
10 min
5.
Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
13 min
6.
Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
25 min
7.
Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
3 min
8.
Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
5 min

Ingredients

•2 whole butternut squash

•¼ cup extra-virgin olive oil

•1 Tbsp white miso

•1 tsp smoked paprika

•½ tsp kosher salt

•⅓ cup extra-virgin olive oil

•1 whole onion

•2½ tsp kosher salt

•2 cups arborio rice

•1 cup white wine

•¾ cup pumpkin seeds

•2 tsp smoked paprika

•¼ tsp red pepper flakes

•2 tsp orange zest

•½ cup dill or parsley

•1 whole orange

Cooking Instructions

Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.

45 min

Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.

10 min

Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.

5 min

Bring 8 cups water to a boil in a medium pot.

10 min

Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.

13 min

Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.

25 min

Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).

3 min

Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

5 min