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Creamy Roasted Butternut Squash and Sage Risotto

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A creamy, savory risotto with roasted butternut squash and crispy sage, perfect for fall. This restaurant-quality dish is surprisingly simple to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups Arborio rice
  • 4 cups low-sodium chicken or vegetable stock
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream (optional)
  • Salt and pepper to taste
  • 15–20 fresh sage leaves
  • 1 tablespoon butter (for frying sage)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1/2-inch pieces. Toss with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and fork-tender. Set aside 1 cup of roasted squash for chunks; mash the rest with a fork until mostly smooth.
  2. Warm the stock in a medium saucepan over medium-low heat until steaming. Keep on low heat throughout cooking.
  3. In a small skillet, melt 1 tablespoon butter over medium heat. Add sage leaves in a single layer and cook for about 30 seconds per side until crisp. Transfer to a paper towel-lined plate.
  4. In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add Arborio rice to the pot and stir to coat. Cook for 1-2 minutes, stirring constantly, until edges of grains look translucent.
  6. Pour in white wine and stir until mostly absorbed, about 2-3 minutes.
  7. Add warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for 18-22 minutes, until rice is tender with a slight bite.
  8. Stir in mashed roasted squash, reserved cubed squash, grated Parmesan, and heavy cream (if using). Adjust salt and pepper to taste. If too thick, add a splash more warm stock.
  9. Serve immediately in warm bowls, topped with crispy sage leaves and extra Parmesan.

Notes

Keep stock hot throughout cooking. Do not rinse the rice. Stir every 30-45 seconds. Let risotto rest off heat for 1 minute before serving. For vegan version, use vegan butter, nutritional yeast, and coconut milk. Leftovers can be stored in an airtight container for up to 3 days; reheat with a splash of stock.

Nutrition

Keywords: butternut squash risotto, sage risotto, creamy risotto, fall risotto, vegetarian risotto, roasted squash risotto

Find it online: https://leilameals.com/creamy-roasted-butternut-squash-and-sage-risotto/