This is one of those recipes that feels extra fancy but is secretly super simple. Roasted butternut squash adds sweetness, the risotto is creamy and cozy, and the crispy sage? It’s the cherry on top. I’ve made this for dinner parties, cozy nights in, and even a quick solo lunch with leftovers. It always hits.
Why I Love This Recipe
This recipe is a cozy classic in my kitchen. I started making it one fall after a trip to the farmer’s market and never stopped. It’s comfort food with a touch of elegance.
- The squash roasts up sweet and caramelized
- The risotto is creamy without needing cream
- Crispy sage takes the flavor to the next level
- It feels special but is easy enough for a weeknight
- It’s perfect as a main or a side
Servings & Time
Serves: 4
Prep + Cook Time: 45 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 10g
- Carbs: 58g
- Fat: 16g
- Fiber: 5g
What You’ll Need
- 1 small butternut squash (about 2 cups cubed)
- 1 tbsp olive oil (for roasting)
- 1 ½ tbsp olive oil (for risotto)
- ½ tsp salt (for squash)
- ¼ tsp black pepper
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups low-sodium vegetable broth, warmed
- ¾ cup freshly grated parmesan cheese
- 2 tbsp unsalted butter
- 12 fresh sage leaves
- Salt & pepper to taste
Ingredient Image Prompt
Ultra close-up shot of all the prepped ingredients: cubed butternut squash, finely diced yellow onion, minced garlic, arborio rice in a small bowl, warm vegetable broth in a measuring cup, grated parmesan, unsalted butter, olive oil in a small dish, fresh sage leaves, salt and pepper grinders, all on white marble counters with hints of gold, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers
Tools Required
- Large sheet pan
- Medium saucepan
- Large skillet or wide pot
- Wooden spoon
- Ladle
- Cutting board
- Sharp knife
- Cheese grater
- Measuring cups/spoons
Substitutions and Variations
- Use acorn squash or sweet potato instead of butternut
- Try chicken broth instead of veggie for deeper flavor
- Skip parmesan and butter for a vegan version (use nutritional yeast + olive oil)
- Add spinach or kale at the end for some greens
Make Ahead Tips
- Roast the squash up to 3 days in advance and store in the fridge
- Warm the broth ahead of time to speed up the cooking process
- Prep the onion, garlic, and cheese earlier in the day
Let’s Make It!
Step 1: Roast the Butternut Squash
Preheat oven to 425°F. On a sheet pan, toss 2 cups cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread into a single layer and roast for 25 minutes, flipping halfway, until caramelized and fork tender.
Step 2: Sauté the Aromatics
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small finely diced yellow onion and cook for 5 minutes until soft. Add 2 minced garlic cloves and cook 1 minute more.
Step 3: Toast the Rice
Add 1 cup arborio rice to the skillet. Stir constantly for 2–3 minutes until the rice edges turn translucent and the center stays white.
Step 4: Deglaze with Wine
Pour in ½ cup dry white wine. Stir until it’s mostly absorbed and the pan smells fragrant.
Step 5: Add Warm Broth Slowly
Add 4 cups warm vegetable broth one ladle at a time, stirring constantly. Let each addition absorb before adding more. This takes about 18–20 minutes.
Step 6: Stir in Roasted Squash
Add the roasted butternut squash to the risotto and stir gently to combine, letting the squash melt slightly into the rice.
Step 7: Finish with Parmesan & Butter
Turn off the heat. Stir in 2 tbsp butter and ¾ cup grated parmesan cheese. Season with salt and pepper to taste.
Step 8: Crisp the Sage
In a small skillet, heat ½ tbsp olive oil over medium heat. Add 12 fresh sage leaves and fry for 30–45 seconds until crisp. Drain on paper towels.
Step 9: Plate & Serve
Spoon the risotto into bowls. Top with crispy sage, more parmesan, and a drizzle of olive oil if you like.
Leftovers and Storage
Let leftovers cool fully, then store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove with a splash of broth or water to loosen it back up. Not freezer-friendly — the texture changes too much.
Why This Recipe Works (Quick Science)
Risotto gets its creamy texture from the starch in the rice. Arborio rice releases starch slowly as it cooks and gets stirred, creating that rich, velvety texture without needing cream. Roasting the butternut squash deepens its sweetness through caramelization, and crispy sage adds an earthy crunch that balances the dish.
What to Serve With
- A simple arugula salad with lemon vinaigrette
- Roasted chicken or pan-seared pork chops
- Garlic green beans or roasted Brussels sprouts
- Crusty bread with olive oil
Common Mistakes
- Adding all the broth at once: This prevents the rice from releasing starch and getting creamy.
- Not stirring enough: Stirring helps release starch, which makes it creamy.
- Overcooking the squash: It should be tender and caramelized, not mushy.
- Using the wrong rice: Arborio or another short-grain risotto rice is key.
FAQ
Can I use frozen squash?
Yes! Roast it from frozen or thaw first — just make sure to dry it well so it roasts instead of steaming.
Can I make this ahead?
You can roast the squash and prep your ingredients, but risotto is best served fresh.
Can I skip the wine?
Absolutely. Just replace it with more broth and a squeeze of lemon at the end for brightness.
Conclusion
I hope you try this cozy roasted butternut squash risotto soon — it’s one of my favorite comfort meals and always gets a big “yum” from anyone I make it for. When you do, leave a comment and let me know how it turned out or ask any questions you’ve got. Happy cooking!