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Prep Time
5 mins
Total Time
1 h
Serves 4


butternut squash, halved and seeds removed
1 head
garlic, top cut off to expose cloves
4 tsp
olive oil
20 mL
small onion, chopped
1 cup
Arborio rice
250 mL
1/2 cup
white wine
125 mL
1 carton
reduced sodium chicken broth
900 mL
1/4 cup
freshly grated Parmesan cheese
60 mL
1/2 tsp
2 mL


Step 1

Preheat oven to 375°F (190°C). Place garlic and squash (cut-side down) on parchment paper-lined baking sheet. Brush with 1 tsp (5 mL) of olive oil and season with salt and pepper. Roast until tender, about 40 min. Squeeze out garlic and scoop out squash, discarding skins. With a fork, mash garlic and squash together.

Step 2

Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min. Then, add squash mixture.

Step 3

Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.

Step 4

Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
6 g
45 g
8 g
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