Butternut Squash and Sage Risotto Recipe

There is something absolutely magical about the creamy, comforting texture of risotto paired with the sweet, earthy flavors of roasted butternut squash and the fragrant warmth of fresh sage. This Butternut Squash and Sage Risotto is a dish that brings together fall’s best ingredients in a way that feels both indulgent and cozy. Every bite offers a beautiful balance of tender squash, nutty Parmesan, and aromatic herbs, making it a perfect centerpiece for a dinner where you want to impress with minimal fuss.

Ingredients You’ll Need

Preparing this Butternut Squash and Sage Risotto is easier than you might think, thanks to a handful of simple ingredients that each play a vital role. From the creamy Arborio rice that gives risotto its signature texture to the fresh sage that adds a touch of herbal brightness, these essentials come together to create a standout dish.

• Butternut squash: Provides natural sweetness and creamy texture once roasted and stirred in.
• Olive oil: Used for roasting the squash, adding a subtle fruity richness.
• Salt and pepper: Essential for seasoning and enhancing all the other flavors.
• Butter: Adds silky richness to the risotto base for that melt-in-your-mouth feel.
• Onion: Finely chopped to create a sweet, savory flavor foundation.
• Garlic: Gives a gentle aromatic punch without overpowering the dish.
• Arborio rice: The star ingredient that cooks slowly to release starch and develop creaminess.
• Dry white wine: Adds acidity and depth to balance the richness.
• Vegetable or chicken broth: Warmed slowly to help the rice cook evenly and absorb flavor.
• Freshly grated nutmeg: A tiny pinch brightens the spices and draws out the sweetness of the squash.
• Parmesan cheese: Stirred in at the end for salty, nutty depth and creamy texture.
• Fresh sage: Finely chopped for its earthy aroma that perfectly complements the squash.
• Extra Parmesan: For garnish and an extra burst of flavor at serving.

How to Make Butternut Squash and Sage Risotto

Step 1: Roast the Butternut Squash

Start by preheating your oven and tossing the diced butternut squash with olive oil, salt, and pepper. Roast the pieces until they’re tender and caramelized, which intensifies their natural sweetness and adds that lovely roasted flavor that really shines in this risotto.

Step 2: Sauté Aromatics

While the squash roasts, melt butter in a large pan over medium heat. Add finely chopped onion and cook gently until translucent and soft, then stir in minced garlic for just a minute or two so it becomes fragrant without browning or burning, setting the stage for the rice.

Step 3: Toast the Rice

Add the Arborio rice to the pan with the sautéed onions and garlic, stirring continuously so each grain is nicely coated and lightly toasted. This step helps the rice release its starch, which is key to achieving that creamy risotto texture.

Step 4: Deglaze with Wine

Pour in the dry white wine and stir until it’s mostly absorbed. This adds brightness and a subtle tang that balances the dish’s richness, waking up the flavors and layering complexity into the risotto.

Step 5: Gradually Add Warm Broth

Begin adding your warm broth one ladle at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next. This slow, patient process coaxed out the rice’s creaminess. Keep going until the rice is perfectly tender but still has a slight bite, about 18 to 20 minutes.

Step 6: Stir in Roasted Squash, Nutmeg, Parmesan, and Sage

Once the rice is almost done, fold in the roasted butternut squash, a pinch of freshly grated nutmeg, grated Parmesan, and fresh sage. These final additions infuse the risotto with earthy, nutty, and sweet flavors and add that signature cozy aroma.

How to Serve Butternut Squash and Sage Risotto

Garnishes

A sprinkle of extra Parmesan cheese on top adds a beautiful salty finish that melts nicely into the warm risotto. For a bit of crunch, you can even add toasted pine nuts or a drizzle of sage-infused olive oil for an elegant touch.

Side Dishes

This risotto pairs beautifully with simple, fresh sides like a crisp green salad dressed with lemon vinaigrette or roasted Brussels sprouts. It also works wonderfully alongside grilled chicken or seared scallops if you want a heartier meal.

Creative Ways to Present

Serve your Butternut Squash and Sage Risotto in warm bowls or shallow plates to showcase its creamy texture. You can even garnish with a fresh sage leaf for visual appeal or create small risotto cakes by refrigerating then pan-frying scoops for a crispy twist.

Make Ahead and Storage

Storing Leftovers

Let your risotto cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, retaining most of its lovely flavor.

Freezing

Risotto isn’t the easiest to freeze because of its creamy texture, but you can freeze it in portioned containers if needed. Thaw in the fridge overnight before reheating gently to avoid separating.

Reheating

When reheating, stir in a splash of broth or water to loosen the texture. Warm gently over low heat while stirring frequently until it’s heated through and creamy again, just like freshly made.

FAQs

Can I use frozen butternut squash for this risotto?

Absolutely! Frozen butternut squash works fine—just make sure to thaw and pat it dry before roasting to avoid excess moisture.

Is there a vegan version of Butternut Squash and Sage Risotto?

Yes! Simply substitute the butter with vegan margarine or olive oil and replace Parmesan with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor.

What type of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc works perfectly, adding acidity without overpowering the delicate flavors.

Can I prepare this dish without wine?

If you prefer to skip the wine, just replace it with additional warm broth. The risotto will still be delicious though the flavor profile will be slightly different.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite in the center, not mushy. It should look creamy and spread slightly on the plate when served.

Final Thoughts

Making Butternut Squash and Sage Risotto at home is such a rewarding experience—with every spoonful delivering cozy warmth and layers of comforting flavor that feel like a hug on a plate. I truly encourage you to give this recipe a try and watch how this simple combination of ingredients transforms into something spectacular. Whether as a special family dinner or an impressive date-night dish, it’s sure to become a cherished favorite in your kitchen.

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