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Easy Creamy Roasted Butternut Squash Risotto with Sage

A close-up of creamy, vibrant orange butternut squash risotto topped with roasted squash cubes and fresh sage.
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Make a rich, creamy risotto featuring sweet roasted butternut squash and aromatic fresh sage. This recipe is simple enough for a weeknight but tastes gourmet.

Ingredients

Scale
  • 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for roasting
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 cups chicken or vegetable broth, warmed
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh sage leaves, chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned. Set aside.
  2. While the squash roasts, warm the broth in a saucepan over low heat. Keep it hot throughout the cooking process.
  3. In a large, heavy-bottomed pot or Dutch oven, melt the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  6. Pour in the white wine. Stir and cook until the wine is completely absorbed.
  7. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  8. Continue adding the broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes. The risotto is done when the rice is creamy but still has a slight bite (al dente).
  9. Stir in most of the roasted butternut squash (reserve some for garnish), the chopped sage, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  10. Remove the pot from the heat. Stir in the Parmesan cheese until fully melted and the risotto is very creamy. If the risotto seems too thick, add a splash more warm broth.
  11. Serve immediately, garnished with the remaining roasted squash and extra Parmesan cheese.

Notes

  • Keep your broth warm throughout the entire cooking time; adding cold liquid stops the cooking process and prevents creaminess.
  • For extra richness, you can substitute 1/4 cup of the broth with heavy cream in the final step.
  • If you prefer a smoother texture, mash about half of the roasted squash before stirring it into the risotto.

Nutrition

Find it online: https://eatableempress.com/butternut-squash-risotto-recipe-easy-creamy/