Baked Butternut Squash Risotto

Veggie Broth

Olive Oil

Butternut Squash


White Wine




Red Pepper Flakes Salt & Pepper



Preheat the oven to 400 degrees F. Warm the olive oil over medium high heat. Sauté the butternut squash for 6-8 minutes until it starts to soften.

Add the onions and continue sautéing for 2-3 minutes, letting them turn translucent. Add the minced garlic, red pepper flakes, salt and pepper.

Add the barley. Sauté for 1 minute until the grains are opaque. Pour in the wine. Stir the barley and squash until most of the wine has evaporated.

Pour in the vegetable broth. Bring the risotto to a boil and cover. Transfer to the oven and bake for 30-35 minutes until the barley is tender and most of the liquid has been absorbed.

Add the chopped kale and grated parmesan to the baked risotto.

Stir everything together. The kale will soften from the heat of the risotto and the parmesan will melt quickly into the barley.

Top the risotto with chopped parsley and additional Parmesan.

Baked Butternut Squash Risotto