Butternut Squash Sage Risotto

I still remember the first time I made this butternut squash risotto ; it was a chilly autumn evening and the cozy warmth from the kitchen felt like a hug. The rich, creamy texture combined with the sweetness of the roasted squash completely won me over and since then it has become a go-to comfort dish that never disappoints.

I recall one evening when unexpected guests arrived and I whipped up this risotto on a whim. The aroma filled the house and everyone was impressed with how it looked and tasted like it had been made with hours of effort.

Ingredients

• Butternut squash: I prefer a medium squash around 2 lbs for perfect roasting and sweetness.
• Arborio rice: This starchy short-grain rice is key for that creamy risotto texture.
• Vegetable stock: Keeping it warm helps the rice cook evenly without stopping the simmer.
• Fresh sage: Adds an earthy, fragrant lift that makes all the difference.
• Parmesan cheese: Freshly grated ensures maximum flavor and creaminess.
• Olive oil and unsalted butter: For roasting and sautéing to get those golden, rich layers of taste.

Instructions

Roast the squash:

With the oven preheated to 400°F, toss the cubed squash in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until tender and just caramelized, filling the kitchen with a sweet, nutty aroma.

Sauté aromatics:

Warm the remaining olive oil and butter over medium heat, then gently cook the onions until translucent and fragrant, adding garlic for the last minute to release its warmth.

Toast the rice:

Stir in Arborio rice and keep it moving until grains look slightly shiny and smell nutty—the foundation for creamy risotto begins here.

Deglaze with wine:

Add white wine, stirring so the rice kisses every drop as the liquid reduces and the scent deepens.

Slowly add stock:

Pour warm vegetable stock in ladlefuls, stirring almost constantly. Watch the rice soak up the broth like a sponge, developing from firm to luscious over about 20 minutes.

Combine flavors:

Stir in roasted squash and chopped sage, letting them warm through and infuse the risotto with earthy sweetness.

Finish with butter and cheese:

Off the heat, fold in remaining butter and Parmesan, creating a velvety finish that coats each grain perfectly. Taste and adjust salt and pepper to make it sing.

Serve and garnish:

Plate the risotto while it's hot, sprinkle with fresh sage leaves and a little more Parmesan for a final flourish.

Save to Pinterest

This dish became more than just dinner one holiday season when we gathered around the table, sharing stories and laughter, and the risotto seemed to bring everyone closer with its comforting embrace.

Keeping It Fresh

If you happen to make this risotto a day ahead, reheat gently over low heat with a splash of stock or water to restore its creamy texture without drying out.

Serving Ideas That Clicked

This risotto pairs beautifully with a crisp salad or roasted vegetables to add contrasting textures and keep the meal light yet satisfying.

A Time This Recipe Saved the Day

Once, when the power flickered during a dinner party, I quickly transferred the risotto to a gas stove burner and finished cooking it there—the mood remained cozy and our meal stayed delicious.

• Always keep extra stock on hand just in case.
• Warming bowls beforehand helps keep the risotto warm longer once served.
• Don't skip the finishing butter—it makes all the difference in richness.

Save to Pinterest

Thanks for cooking along with me—may this risotto bring warm memories and happy moments to your table just like it has to mine.

Recipe FAQs

→ How do I roast the butternut squash for best flavor?

Toss peeled, cubed butternut squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized.

→ Can I substitute the sage with other herbs?

Fresh sage adds a distinct earthy aroma, but thyme or rosemary can be used for a different herbal note, though flavor profiles will vary.

→ How is the risotto kept creamy without stirring constantly?

Gradually adding warm vegetable stock and stirring frequently allows the rice to release starch, resulting in a creamy texture without constant stirring.

→ Is it possible to make this dish vegan-friendly?

Yes, replace butter with plant-based alternatives and omit or substitute Parmesan with a vegan hard cheese to maintain richness.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the sweetness of butternut squash and herbal sage beautifully.