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Fiscalini Cheddar Risotto stuffed Butternut Squash

This creamy stuffed butternut squash recipe will impress your guests and leave your guests wondering where to find the cheese. You will need Arborio rice, Tillamook Sharp Cheddar cheese shreds, and butternut squash. This recipe also calls for a couple of other ingredients. To make it even better, you can garnish it with chopped pecans or cranberries. Once prepared, store the stuffed butternut squash in the refrigerator. To serve, heat up the squash to 375F.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 serves
Calories 254 kcal


  • 2 Butternut Squash halved and seeded
  • Salt Pepper, Nutmeg
  • 1/2 Onion small dice
  • 1 TBS Butter
  • 2 cups Arborio Rice
  • 4 cups Stock chicken or vegetable
  • Salt Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 cup Heavy Cream
  • 1/2 cup Aged White Cheddar like Fiscalini
  • Red Pepper Flakes


  • Cut the butternut squash in half long ways, and scoop out the seeds. Discard the seeds and rub salt, pepper and nutmeg into the squash on both sides. Roast in a 325 degree oven for 45 minutes on both sides. This can be done ahead of time.
  • Warm up your stock until very hot and keep warm on the side.
  • Cut up your onion and saute in the butter until translucent and aromatic, about 5 minutes. Use a large pot.
  • Add the arborio rice and stir for three minutes on low heat. Add two cups of the warm stock and let simmer until the liquid has been almost all absorbed, stirring constantly. Add another cup of stock and let simmer until absorbed. Add the last cup of stock, add your cream and seasonings. Simmer until most of the liquid has been absorbed and the risotto is al dente (you must taste this to make sure its cooked all the way, it will take around 15 minutes and will absorb around 4 cups of stock)
  • Turn the heat to low, add your cheese and stir. I like to put a lid on the pot to let the cheese slowly melt. You have now made risotto!
  • Scoop the risotto into the squash and bake for 5 minutes at 350 degrees. Turn the oven off and turn the broiler on high, placing the squash under the broiler until the cheese is browned and crispy (the cheese I used didn’t brown well.) Top with a red pepper flakes and nutmeg. Enjoy!



This was a fantastic Fall dinner. The squash was so tender and almost sweet, while the risotto was creamy and sharp. I topped mine with some red pepper flakes to give it the occasional heat, but Kyle’s will be topped with crispy bacon, of course.
Keyword risotto