Butternut Squash and Sage Risotto Recipe

The change of seasons is always a beautiful reminder of life’s endless cycle and with it comes the opportunity to create warm, comforting dishes that bring the family together. Our Butternut Squash and Sage Risotto is a celebration of fall’s bountiful harvest, echoing the vibrant colors of autumn leaves and offering a cozy meal to enjoy around the table. Imagine creamy risotto, infused with the sweet, earthy flavors of butternut squash and the aromatic touch of fresh sage. It’s a dish that’s not only delicious but also a creative way to spend quality time cooking with loved ones. Perfect for a Sunday dinner with family or when hosting friends for a crisp autumn gathering.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup fresh sage leaves, chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with one tablespoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
2. While the squash is roasting, heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the Arborio rice, coating it well with the oil. Cook for 2 minutes until the edges of the rice grains look translucent.
4. Pour in the white wine, stirring continuously until it’s fully absorbed.
5. Add 1 cup of warm broth to the rice mixture and stir until absorbed. Continue adding the broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. This process will take about 20-25 minutes.
6. Once the rice is creamy and tender, gently fold in the roasted butternut squash, Parmesan cheese, butter, and chopped sage. Season with salt and black pepper to taste.
7. Serve immediately, garnished with extra sage leaves and a sprinkle of Parmesan if desired.

Helpful Tips

• For a shortcut, use pre-cut butternut squash available at most grocery stores.
• If you don’t have white wine, simply substitute it with an extra cup of broth.
• For a richer flavor, add a splash of cream at the end of cooking.
• Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to restore its creamy consistency.
• Feel free to substitute sage with thyme or rosemary for a different twist on flavors.

Pairings

This Butternut Squash and Sage Risotto pairs beautifully with a crisp green salad tossed with apples and walnuts, and a light vinaigrette. For a heartier meal, serve it alongside roasted chicken or grilled fish. As for drinks, a glass of chilled white wine or sparkling apple cider complements the flavors wonderfully.

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