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Butternut Squash Risotto with Kale

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Natalie Rizzo, MS, RD


  • 1 medium butternut squash 1 ½ - 2 pounds, peeled and chopped
  • 5 tablespoons olive oil divided
  • 1 packet Knorr® Selects Four Cheese Risotto
  • 1 cup milk
  • 1 ½ cups water
  • 3 cups chopped kale
  • Shredded parmesan optional
  • Salt and pepper to taste optional


  1. Preheat the oven to 400 degrees F.
  2. Lay out the butternut squash on a sheet pan and drizzle with 2 tablespoons of olive oil. Season to taste and roast for 30-35 minutes or until the squash is tender.
  3. Meanwhile, combine the Knorr® Selects Four Cheese Risotto, water, milk and 2 tablespoons of olive oil in a pot and cook according to package directions.
  4. Heat the remaining one tablespoon of olive oil in a skillet and add the kale. Cook for about 5 minutes or until the kale is wilted.
  5. Add the cooked butternut squash and kale to the cooked risotto. Stir until well combined. Garnish with parmesan and salt and pepper to taste. Serve this delicious meal!