Name: “Butternut Squash Risotto with Sage and Parmesan Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 cups butternut squash (peeled and cubed, about 1 small squash); 2 tbsp olive oil; Salt & pepper, to taste; 4 cups vegetable broth (or chicken broth), warmed; 2 tbsp olive oil (or butter); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 1/2 cups Arborio rice; 2 tbsp fresh sage (finely chopped); 1/2 cup grated Parmesan cheese (plus more for garnish); 2 tbsp butter (for finishing); Salt & pepper, to taste

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If cozy, melt-in-your-mouth comfort food is calling your name, Butternut Squash Risotto with Sage and Parmesan is a recipe you simply have to experience. With creamy Arborio rice studded with sweet roasted squash, the earthy fragrance of sage, and piles of freshly grated Parmesan, this Italian-inspired dish is pure autumn gold in a bowl. It’s luxurious enough for a dinner party but straightforward enough for a weeknight treat—delightfully satisfying, whether it’s the star of your meal or nestled alongside a savory roast.

Butternut Squash Risotto with Sage and Parmesan Recipe

Ingredients You’ll Need

The beauty of Butternut Squash Risotto with Sage and Parmesan is in its simplicity: each ingredient counts, lending distinct flavor, texture, or color to the finished dish. Here’s what you’ll need—and why every component matters.

Butternut squash: Sweet and tender when roasted, these golden cubes create the creamy, slightly nutty essence of the risotto.
Olive oil: Adds rich flavor to both the roasted squash and the rice, boosting its silkiness.
Salt & pepper: Essential for seasoning every layer and bringing out the flavors of each ingredient.
Vegetable broth (or chicken broth): The warm liquid allows the rice to release its starches, ensuring a truly creamy risotto.
Onion: Provides a gentle sweetness and savory backbone for the risotto base.
Garlic: Brings out aromatic depth that makes each bite irresistible.
Arborio rice: This short-grain Italian rice is key to yielding a smooth, creamy texture.
Fresh sage: Earthy and herbaceous, this brings a cozy fall flavor that pairs beautifully with squash.
Parmesan cheese: Nutty, salty, and deeply savory, Parmesan is what makes the final dish unforgettable.
Butter: A couple of tablespoons whisked in at the end ensure a velvety, luscious risotto.

How to Make

Step 1: Roast the Squash

Begin by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer. Roast for 20 to 25 minutes, flipping once midway, until the squash is deeply golden and very tender. Roasting brings out a caramelized sweetness that becomes the heart of this Butternut Squash Risotto with Sage and Parmesan. Set aside while you prep the rest.

Step 2: Warm the Broth

Transfer the vegetable or chicken broth into a saucepan and keep it gently simmering over low heat. Using warm broth is crucial—it helps the Arborio rice cook evenly and gives the risotto its luxurious, creamy texture without shocking the rice grains.

Step 3: Sauté the Aromatics

In a large skillet or a Dutch oven, heat a drizzle of olive oil (or a mix of butter and oil) over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it’s softened and translucent. Stir in the minced garlic and cook for one more minute until the aroma fills your kitchen.

Step 4: Toast the Rice

Add the Arborio rice to the pan and stir well to coat each grain with the aromatic oil. Let the rice toast gently for 1 to 2 minutes; this step builds flavor and ensures the rice stays slightly toothsome in the finished dish. You’ll notice a faint, nutty fragrance—that’s your cue that it’s ready for the next step.

Step 5: Add Broth Gradually

Here’s the meditative part: add one ladleful of the warmed broth to the rice, stirring gently and frequently until the liquid is mostly absorbed. Continue adding broth one scoop at a time, letting each addition absorb before adding the next. After 18 to 20 minutes, your rice will be creamy but still slightly al dente—this slow addition and constant stirring is what gives Butternut Squash Risotto with Sage and Parmesan its dreamy texture.

Step 6: Combine Roasted Squash and Sage

Stir the roasted squash into the rice along with the chopped sage. The cubes of squash will break down slightly, blending into the risotto and tinting it a gorgeous sunset hue. Sage brings a whisper of earthy, fresh aroma that transforms this into a true autumn dish.

Step 7: Finish with Parmesan and Butter

Take your pan off the heat and immediately stir in the grated Parmesan cheese and finishing butter. Keep stirring until the cheese and butter melt into the risotto, making it exceptionally creamy and glossy. Taste and season with salt and pepper as needed—don’t be shy with the Parmesan!

Step 8: Serve with Garnishes

Ladle the risotto into warm bowls and top each with extra Parmesan cheese and fresh sage leaves. The presentation is just as lovely as the flavors—with flickers of orange, flecks of green, and clouds of nutty cheese enticing you to dive right in.

How to Serve

Garnishes

The right garnish elevates Butternut Squash Risotto with Sage and Parmesan from comforting to absolutely dazzling. A generous shower of shaved or grated Parmesan over each bowl adds a salty, umami-rich finish, while crisped sage leaves (simply fried in olive oil for a few seconds) provide irresistible crunch and fragrance. If you’re feeling extra, a drizzle of quality olive oil over the top makes every spoonful shine.

Side Dishes

This risotto shines as a main course but pairs beautifully with vibrant sides. For a fresh contrast, serve with a peppery arugula salad, a platter of roasted green beans, or a tangle of garlicky wilted spinach. For a more substantial spread, offer it alongside grilled chicken or crispy pan-fried salmon—the creamy rice and sweet squash are a match for just about anything.

Creative Ways to Present

If you want to wow your guests, serve Butternut Squash Risotto with Sage and Parmesan in shallow bowls or on rimmed plates with artistic swirls of squash puree over the top. For festive occasions, stuff the risotto into roasted squash halves or create bite-sized risotto cakes, pan-fried till crispy, for a brilliant appetizer or buffet offering. A sprinkle of toasted pine nuts or pumpkin seeds adds crunch and rustic charm.

Make Ahead and Storage

Storing Leftovers

If you have leftover Butternut Squash Risotto with Sage and Parmesan, transfer it to an airtight container and store in the refrigerator for up to three days. The risotto will firm up as it cools but will remain flavorful and satisfying with just a little TLC during reheating.

Freezing

Classic risotto isn’t a freezer superstar, as freezing can alter the creamy texture. However, if needed, portion cooled risotto into single servings and freeze for up to one month. Defrost overnight in the fridge, then gently reheat on the stove, adding a splash of broth or water to restore creaminess.

Reheating

Risotto thickens in the fridge, but you can easily bring it back to its glossy glory. Reheat gently on the stovetop over low heat, stirring in a little broth or water as needed. Microwave reheating also works—use short intervals and stir frequently for even heating. Add extra Parmesan and a pat of butter just before serving to refresh the flavor.

FAQs

Can I use a different type of rice for this risotto?

For the best, creamiest result, stick to Arborio or another short-grain rice like Carnaroli or Vialone Nano. These varieties release ample starch, which is key for the luscious texture of Butternut Squash Risotto with Sage and Parmesan.

Is it possible to make this dish vegan?

Absolutely! Swap the butter for your favorite plant-based alternative and use a vegan Parmesan-style cheese or nutritional yeast for that signature savory finish. A good quality vegetable broth ensures full flavor.

What if I don’t have fresh sage?

No worries—dried sage can work in a pinch. Use about a third as much dried sage as fresh, and crush it between your fingers before adding to release its oils. Add it with the garlic so it has time to infuse the dish with its fragrance.

Can I prepare the squash ahead of time?

Yes! You can peel, cube, and even roast the butternut squash up to two days in advance. Just store it in the fridge and stir it into your risotto when you reach that step. This makes Butternut Squash Risotto with Sage and Parmesan even more approachable on busy days.

How do I know when the risotto is ready?

The risotto is done when the rice grains are plump but still have a hint of chew (al dente), and the mixture looks creamy and loose (it should spread out on a plate). Taste as you go: undercooked it’ll be chalky, overcooked and it’ll lose its lovely definition.

Final Thoughts

If you’re craving something that feels like a hug in a bowl, Butternut Squash Risotto with Sage and Parmesan truly delivers. Let yourself be swept up in the simple ritual of stirring, tasting, and savoring every spoonful—you’ll soon see why this is a fall favorite that’s welcome at any table. Give it a try, and let it become a delicious new tradition in your kitchen!