Save to Pinterest This comforting butternut squash and sage risotto came together one chilly autumn night when I had a mountain of squash and fresh sage leaves from the local market and needed something truly soothing and satisfying. The creamy texture and the contrast of chewy Arborio grains and golden roasted squash always feels like a warm hug when I serve it to my friends and family.
I first made this risotto after a weekend trip to the farmers' market. Bringing it to the table, everyone was amazed at the bold flavors from just a handful of ingredients. Now it is my go-to dinner party centerpiece.
Ingredients
- Butternut squash: cubed fresh and deeply colored for natural sweetness choose squash that feels heavy for its size
- Olive oil: choose extra virgin for fruitiness to roast vegetables and coax out flavors
- Onion: classic yellow variety for savory balance look for firm heavy onions
- Arborio rice: this short grain makes risotto creamy with its starch use fresh not old rice for consistency
- Vegetable broth: homemade or high quality store bought for depth
- Parmesan: grated just before using for extra flavor pick a wedge from Italy if possible
- Butter: unsalted to finish the risotto with shine and richness
- Fresh sage leaves: fragrant and soft for an herby lift only use vivid green leaves
- Salt and pepper: freshly ground to perfect the balance
Instructions
- Roast the Butternut Squash:
- Toss cubed butternut squash with olive oil on a baking sheet and spread in a single layer. Roast in a hot oven at four hundred degrees until edges caramelize and flesh is fork-tender about twenty five minutes Watch closely so nothing burns.
- Sauté Onion and Toast the Rice:
- Warm olive oil in a large skillet or pot over medium heat. Add finely chopped onion and sweat gently until translucent and soft but not browned about eight minutes. This gives a mellow base. Add Arborio rice and stir constantly for two minutes to toast each kernel. The grains will turn slightly pearly and smell nutty.
- Add Broth Gradually and Stir:
- Start ladling in the warmed vegetable broth a splash at a time. Keep stirring the rice as each addition absorbs. Let the rice slowly swell and release its starch stirring gently. This careful addition process takes around twenty minutes and makes the risotto creamy. Taste the rice as you go. When it is al dente and still has a tiny bite you are nearly done.
- Finish With Squash Cheese Butter and Sage:
- Stir in the roasted squash cubes so some mash slightly and some stay whole. Add freshly grated Parmesan and butter. Fold in until glossy and thick. Chop a few fresh sage leaves scatter them in and season with salt and pepper to taste. Serve immediately while piping hot.
Save to Pinterest My favorite part is biting into the sweet roasted squash which surprises you with every spoonful. I love using homegrown sage because it perfumes the kitchen in a way dried herbs never can. My sister always requests this as her birthday meal and eating it together is a tradition we never skip.
Storage Tips
Risotto will keep in an airtight container in the fridge for up to three days. Stir in a splash of broth or water before reheating to revive its creaminess. Avoid freezing cooked risotto because it can become gummy but leftover roasted squash does freeze well.
Ingredient Substitutions
If you cannot find Arborio rice look for Carnaroli or Vialone Nano short grain rice. Use pecorino if Parmesan is unavailable and try kabocha or acorn squash in place of butternut. Dairy free option Use olive oil rather than butter and skip the cheese.
Serving Suggestions
Serve this risotto as a main with a crisp green salad or alongside roast chicken. For a dinner party try topping with toasted walnuts and a drizzle of browned butter. Leftovers make fantastic arancini crispy fried rice balls.
Cultural and Seasonal Context
Risotto is a beloved northern Italian specialty and each region claims its own variation. Butternut squash and sage combine two classic fall ingredients found in many Italian autumn dishes. Nothing beats the aroma when these flavors simmer together.
Success Stories
A friend once brought this risotto to a potluck and it was the first dish to go even before the desserts. Another time I doubled the recipe for a winter gathering and not a grain remained by the end. It always surprises people how rich and satisfying a vegetarian main course can be.
Freezer Meal Conversion
Portion out roasted squash cubes and freeze them on a tray. Once frozen bag for later use. You can also pre-chop and freeze the onion and sage. Just make the risotto fresh for the best creamy texture.
Save to Pinterest This risotto brings together cozy fall flavors for an impressive yet approachable meal. Serve immediately for the best creamy texture and taste.
Common Recipe Questions
- → How do I achieve a creamy risotto texture?
Use Arborio rice and add warm broth gradually while stirring, allowing the rice to release its starch for a smooth, creamy consistency.
- → Can I substitute the butternut squash?
Yes, try using roasted pumpkin or sweet potato for a similar sweet and earthy flavor profile in the dish.
- → Why roast the squash instead of pureeing?
Roasting creates caramelized edges and keeps the squash slightly firm, providing delightful texture and visual appeal in each bite.
- → Is it possible to make this without Parmesan?
Certainly! Substitute with nutritional yeast or a plant-based cheese for a dairy-free option with a savory taste.
- → What is the best way to incorporate sage?
Chop fresh sage leaves finely and stir them in at the end to preserve their aromatic flavor without bitterness.