Butternut Squash and Sage Risotto: A Cozy Autumn Comfort Dish

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Butternut squash and sage risotto is a cozy fall dish that combines creamy rice with sweet squash and earthy herbs. You can make this comforting meal at home by stirring cubes of roasted butternut squash and fresh sage leaves into tender Arborio rice. The squash adds a lovely golden color and velvety texture to the risotto.

This recipe is perfect for chilly evenings when you want something warm and satisfying. The flavors of butternut squash, sage, and Parmesan cheese blend beautifully in each bite. With a glass of white wine on the side, it’s an easy yet elegant dinner you can enjoy any night of the week.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make butternut squash and sage risotto:

• 1 medium butternut squash, peeled and cubed
• 1 1/2 cups Arborio rice
• 5-6 cups vegetable or chicken broth
• 1 onion, finely chopped
• 3-4 cloves garlic, minced
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• Swap butternut squash for pumpkin or sweet potato
• Use regular rice instead of Arborio, but expect a less creamy texture
• Replace Parmesan with Pecorino Romano or nutritional yeast for a vegan option
• Dried sage works if fresh isn’t available (use 1 tablespoon)

For a twist, add a handful of toasted pine nuts or crispy bacon bits on top. You can also stir in some baby spinach at the end for extra color and nutrients.

Instructions

Preheat your oven to 400°F (200°C). Cut the butternut squash into small cubes. Spread them on a baking sheet with sage leaves. Drizzle with olive oil and mix well.

Roast the squash for about 20 minutes, stirring halfway through. While it’s roasting, start your risotto.

Heat broth in a pot and keep it simmering. In another pan, melt some butter and cook diced onions until soft.

Add rice to the onions and stir for a minute. Pour in a little wine if you like, and let it absorb.

Start adding hot broth, one ladleful at a time. Stir often and wait for each addition to be absorbed before adding more.

When the squash is done, blend half of it into a puree. Mix this into your risotto for extra creaminess.

Keep cooking and adding broth until the rice is tender but still a bit firm. This usually takes about 20 minutes.

Stir in the rest of the butter, some grated Parmesan, and the remaining squash cubes. Let it sit for a few minutes.

Serve your risotto in bowls. Top with crispy sage leaves for a nice crunch and extra flavor.

Tips, Tricks & Storing

Want to make the best butternut squash and sage risotto? Here are some helpful tips:

Prep ahead: Cut and roast the squash in advance to save time on cooking day.

Stir often: Keep stirring your risotto to create that creamy texture you love.

Use warm broth: Adding hot broth helps the rice cook evenly and absorb liquid better.

Don’t rush: Cook the risotto slowly over medium heat for the best results.

Crisp the sage: Fry sage leaves in butter for a crispy garnish that adds flavor and crunch.

Storing your risotto is easy:

• Let it cool completely before refrigerating
• Store in an airtight container for up to 3 days
• Reheat gently on the stove, adding a splash of broth to loosen it up

Freezing tip: Risotto can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

For a quick meal, try making risotto cakes with leftovers. Shape cold risotto into patties and pan-fry until golden and crispy.