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Boosted Butternut Squash "Risotto"

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 2 servings
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8 ounces bacon, chopped

One 12-ounce package frozen butternut squash risotto 

Kosher salt and freshly ground black pepper 

1 cup frozen peas 

Chopped fresh herbs, such as parsley and chives, for garnish 


  1. Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
  2. Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.