Creamy Butternut Squash and Sage Risotto
When the air turns crisp and golden leaves scatter across the streets, I always find myself reaching for comforting recipes that warm both the belly and the heart. Butternut squash and sage risotto is one of those timeless autumn dishes that feels like a cozy hug in a bowl. Inspired by my grandmother’s Italian roots, this creamy risotto pairs the sweetness of roasted squash with the earthy perfume of fresh sage. It’s not just a meal—it’s a seasonal ritual, a dish I return to every fall when the markets brim with winter squash. Beyond its elegance, this risotto is nourishing and naturally gluten-free, making it a wholesome choice for family dinners or a quiet night in.
How to Make Butternut Squash and Sage Risotto
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 5 cups vegetable stock, warmed
- 1 tablespoon fresh sage, finely chopped (plus extra leaves for garnish)
- ½ cup grated Parmesan cheese (or Pecorino)
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and caramelized.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Add arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until slightly translucent.
- Deglaze with white wine and stir until absorbed.
- Begin adding warm vegetable stock, one ladle at a time, stirring often. Wait until liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18–20 minutes.
- Stir in roasted butternut squash, sage, butter, and Parmesan. Mix until creamy and luscious.
- Taste and adjust with salt and pepper. Garnish with crispy sage leaves and extra Parmesan before serving.
Tips for Success
- Warm your stock: Cold broth slows down the cooking process.
- Stir often, but not constantly: Gentle stirring releases starch for creaminess without breaking grains.
- For vegan risotto: Use plant-based butter and nutritional yeast instead of Parmesan.
- Leftovers: Cool quickly, refrigerate up to 3 days, and reheat with a splash of stock.
- Crispy sage garnish: Fry sage leaves in olive oil for 10 seconds until crisp—an elegant finish.
Why Butternut Squash and Sage Risotto Works
This dish is a celebration of balance—sweet, earthy, and savory. Butternut squash, naturally rich in beta-carotene, adds velvety texture and a pop of golden color. Sage, with its slightly peppery and pine-like notes, cuts through the sweetness of the squash, creating harmony in every bite. Arborio rice is the backbone of this recipe, thanks to its high starch content that yields the signature creaminess of risotto. The addition of Parmesan deepens the umami, while butter ties everything together with a luxurious finish. Beyond taste, this risotto is nutrient-dense: high in fiber, vitamin A, and antioxidants, making it as healthful as it is comforting.
Nutrition & Storage Table
| Feature | Details |
|---|---|
| Calories | ~370 per serving |
| Protein | 9g |
| Fiber | 5g |
| Carbohydrates | 52g |
| Fat | 12g |
| Storage | Refrigerate up to 3 days; reheat gently |
| Freezer | Not recommended (texture changes) |
Cozy Autumn Comfort Food: Why Risotto Belongs at the Table
Risotto may seem intimidating, but it’s truly a dish of patience and presence. The slow ladling and stirring are meditative, turning cooking into ritual. Butternut squash risotto isn’t just about flavor—it’s about slowing down, gathering around the table, and savoring the season’s bounty. Pair it with a crisp white wine and leafy salad, and you have an elegant yet accessible meal that feels like dining in a rustic Italian trattoria.
Creative Variations of Butternut Squash Risotto
Once you’ve mastered this classic, feel free to experiment. Add crispy pancetta for a smoky depth, or drizzle with truffle oil for a gourmet twist. You can also fold in sautéed mushrooms for earthiness, or replace Parmesan with goat cheese for tang. For a festive holiday touch, garnish with toasted pumpkin seeds and pomegranate arils—they add crunch and sparkle to your autumn table.
FAQs About Butternut Squash and Sage Risotto
1. Can I make this risotto without wine?
Yes! Replace wine with extra vegetable stock plus a squeeze of lemon juice for brightness.
2. What’s the best rice for risotto?
Arborio is the most common, but Carnaroli is often preferred by chefs for its extra creaminess.
3. Can I make this ahead of time?
Risotto is best served fresh, but you can partially cook it (¾ done), spread on a tray to cool, and finish later with stock.
4. How do I make crispy sage leaves?
Heat olive oil in a skillet, fry whole sage leaves for 10 seconds, drain on paper towels, and sprinkle with salt.
If you make this butternut squash and sage risotto, leave me a comment below and tell me how it turned out—I’d love to hear your kitchen stories!
Creamy Butternut Squash and Sage Risotto
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy butternut squash and sage risotto that’s comforting, seasonal, and full of flavor.
Ingredients
1 medium butternut squash, peeled, seeded, and diced
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 ½ cups arborio rice
½ cup dry white wine
5 cups vegetable stock, warmed
1 tbsp fresh sage, chopped
½ cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and black pepper
Instructions
1. Roast squash at 400°F until tender
2. Sauté onion and garlic in olive oil
3. Toast rice for 2 min
4. Deglaze with wine
5. Add stock gradually, stirring until creamy
6. Stir in squash, sage, butter, and Parmesan
7. Season and garnish
Notes
Warm stock before use
Vegan swap: plant-based butter + nutritional yeast
Best fresh, but can be refrigerated 3 days
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Final Tips
Risotto rewards attention and love—don’t rush the process. Use good stock, taste as you go, and always finish with fresh herbs for brightness. With practice, you’ll find it’s less a recipe than a rhythm, one that invites you to slow down and savor every spoonful.
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