Butternut Squash Sage Risotto

Creamy butternut squash and sage risotto is the recipe I turn to for chilly evenings when I want comfort food that feels both luxurious and deeply nourishing The sweetness of roasted squash mingles with fragrant sage and parmesan for a dish that is somehow rustic and special at the same time This risotto is cozy enough for a weeknight and impressive enough for guests

I first made this risotto on a rainy fall night and now it is a tradition whenever I spot beautiful butternut squash at the market The way the flavors come together makes it feel like pure autumn in a bowl 

Ingredients

• Butternut squash: Brings a natural sweetness and creaminess Use one that feels heavy for its size with firm matte skin
• Yellow onion: Forms the aromatic backbone Choose one that is tight-skinned with no bruises
• Garlic: Infuses the rice with a subtle savor Choose plump fresh cloves for the best flavor
• Fresh sage: Lends earthiness and a hint of pine Pick leaves that are vibrant not wilted
• Arborio rice: Gives the signature risotto texture Pearled short-grain varieties are best as they release more starch for creaminess
• Vegetable broth: Is the liquid base Use a good-quality low-sodium broth for clean flavor
• Dry white wine: Adds acidity and depth Choose something crisp you would enjoy drinking
• Olive oil and unsalted butter: Create the silky finish Use extra-virgin oil and good butter for extra richness
• Freshly grated Parmesan cheese: Melts beautifully Avoid pre-grated cheese and grate just before using
• Salt and black pepper: Adjust seasoning to taste Sea salt and freshly cracked pepper give the purest finish

Instructions

Roast the Butternut Squash:

Preheat your oven to four hundred degrees Fahrenheit Set out a baking sheet Line it if you like for easy clean up Toss the squash cubes with olive oil salt and pepper Spread evenly on the baking sheet and roast for twenty to twenty five minutes until they are just golden browned at the edges and very tender Test with a fork Set them aside to cool slightly while making the risotto

Sauté the Aromatics:

In a large saucepan heat the remaining olive oil and one tablespoon butter over medium heat Add the chopped onion Stir frequently and cook for three to four minutes Do not rush this step as gently sweating the onion gives sweetness and avoids bitterness Add in the garlic and sage Cook for another minute stirring so nothing browns

Toast the Rice:

Add the Arborio rice to the pan Stir constantly to coat every grain with fat Toast for one to two minutes The grains should turn slightly translucent at the edges This step is critical as it sets up the risotto’s creamy texture

Deglaze with Wine:

Pour the white wine into the pan Stir briskly until almost all the liquid has evaporated This lifts any caramelized flavor bits off the bottom of the pan and infuses acidity into the rice

Cook the Risotto with Broth:

Begin adding warm vegetable broth one ladleful at a time Stir gently and often scraping the bottom as you go Wait for most of the liquid to absorb before adding the next ladle Continue this process for about twenty minutes Taste a grain occasionally The rice should be tender yet retain a bit of bite

Finish with Squash and Cheese:

Gently fold in the roasted butternut squash Add the rest of the butter and Parmesan cheese Stir until the risotto is creamy and everything is evenly incorporated Take the pan off the heat and season with salt and pepper to taste

Rest and Serve:

Cover the risotto and let it rest for two minutes This allows the flavors to settle Serve in warm bowls and garnish with sage and extra Parmesan if you like

The sage in this dish always reminds me of cooking holiday meals with my grandmother Her kitchen would fill with the herbal scent and we would sneak pieces of roasted squash right off the tray before it ever made it into the pot That fragrance always means home for me

Storage Tips

Let risotto cool completely then store in an airtight container in the refrigerator It will keep well for up to three days To reheat add a splash of broth or water and gently warm in a saucepan over low heat stirring until creamy again For longer storage freeze portions in airtight freezer bags pressed flat and lay them on a tray

Ingredient Substitutions

For a vegan version use vegan butter and substitute the Parmesan with nutritional yeast or a plant based cheese If you do not have Arborio rice Carnaroli or Vialone Nano rice are suitable short grain Italian varieties You can also swap butternut squash for kabocha or delicata

Serving Suggestions

Butternut squash and sage risotto can stand alone as a main dish but it is also lovely paired with sauteed greens a simply dressed salad or roasted mushrooms For added crunch sprinkle with toasted pine nuts just before serving If you like a glass of wine Pinot Grigio or Sauvignon Blanc both work perfectly 

Cultural and Seasonal Notes

Risotto is a classic Italian dish born in Northern Italy where rice paddies are abundant The slow stirring of Arborio rice is what gives risotto its signature texture When autumn arrives and squash and sage are at their peak this version is on heavy repeat in my kitchen

Seasonal Adaptations

Swap the squash for roasted pumpkin in late autumn Try stirring in sweet peas or asparagus with the broth in spring Dust each bowl with lemon zest at serving to brighten the dish

Success Stories

Friends always ask for this recipe after a dinner party and I love that even cautious eaters find it friendly and satisfying Once a neighbor stopped by after smelling the roasting squash and ended up staying for a bowl It is that kind of dish

Freezer Meal Conversion

Make the risotto as written but slightly undercook the rice Cool quickly then portion into freezer safe bags or containers When ready to eat thaw overnight in the fridge and warm slowly in a saucepan with broth Stirring will restore its creamy texture Top with fresh cheese and sage just before serving

This risotto delivers both comfort and elegance in every bite and is sure to become a new classic at your table Serve warm for the coziest results

Common Recipe Questions

→ How do I achieve creamy risotto texture?

Gradually add warm broth while stirring frequently. This technique releases starch from the Arborio rice, ensuring a creamy result.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh, but you can roast the butternut squash and prep ingredients in advance for quicker assembly.

→ Which wine pairs well with this entrée?

A crisp Pinot Grigio or dry white complements the rich flavors and balances the creamy risotto beautifully.

→ How can I adjust for dairy-free needs?

Use vegan butter and substitute Parmesan with a plant-based alternative for a dairy-free version.

→ What additions can enhance flavor or texture?

Try adding toasted pine nuts for crunch or a touch of lemon zest for brightness just before serving.