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Mascarpone Butternut Squash Risotto

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About the Recipe

The perfect recipe for a warm fall or winter night! The squash puree adds a level of flavor while the creaminess of the mascarpone cheese gives the dish a depth of richness. Both of these flavors are linked together with the fresh/crisp flavor of the apple and quick kiss of tartness from the balsamic vinegar.



3 cups chicken broth

1 cup hot water

6   Tablespoons unsalted butter, divided

½ White onion, finely chopped

½ pound Arborio rice

1/3 cup dry white wine

1/3 cup Crave Brothers Farmstead Classics Mascarpone Cheese

Salt and Pepper to taste


1  Granny Smith apple, thinly sliced

1 Tablespoon aged Balsamic vinegar


Preheat oven to 400˚F. Drizzle each half of squash with olive oil, then sprinkle with salt and pepper. On a non-stick sheet pan, add squash face down. Place in oven, bake until the flesh is golden brown and cooked through.  Remove flesh, place in blender, puree. 

In a medium mixing bowl, add pureed squash, maple syrup, cayenne pepper, paprika, salt and pepper to taste, mix; set aside. In a medium saucepan, add broth and water, bring to boil, then turn down to simmer; hold. In a 5- quart saucepan, over medium heat, add 3 Tablespoons butter, melt. Add onions, stirring occasionally, until softened, about 5 minutes. 

Stir in rice, cook, stirring for 1 minute. Add wine stirring and cooking, until liquid is absorbed, about 1 minute. Stir 1 cup simmering broth into rice, stirring and cooking constantly, keeping at a simmer, until absorbed. Continue cooking, adding broth, about 1 cup at a time, stirring frequently, letting each addition be absorbed before adding next. Continue until rice is just tender and creamy-looking, but still al dente, 18 to 22 minutes. Remove from heat. Stir in mascarpone cheese, 1 cup butternut squash puree, and remaining 3 tablespoon butter. Season with salt and pepper. Garnish with apple slices, drizzle balsamic vinegar. Serve immediately.

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