How to Make Creamy Butternut Squash and Sage Risotto

Simple Summary

This creamy Butternut Squash and Sage Risotto is a comforting autumn dish that combines the sweetness of roasted squash with aromatic sage and rich Parmesan cheese, creating a luxurious and satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 6 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

3. While the squash is roasting, heat the broth in a saucepan and keep it warm over low heat.

4. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

5. Add the garlic and cook for another minute until fragrant.

6. Add the Arborio rice and stir to coat with oil, toasting for 1-2 minutes until slightly translucent.

7. Pour in the white wine and stir until it's mostly absorbed.

8. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for each addition to be mostly absorbed before adding more. This process should take about 18-20 minutes.

9. When the rice is nearly tender, fold in the roasted butternut squash and chopped sage.

10. Continue cooking and adding broth until the rice is creamy and al dente.

11. Remove from heat and stir in the Parmesan cheese and butter until melted and well combined.

12. Season with salt and pepper to taste.

13. Let the risotto rest for 2 minutes before serving.

14. Garnish with chopped parsley and additional Parmesan cheese if desired.

Chef's Notes

• For a smoother texture, you can puree half of the roasted butternut squash before adding it to the risotto.
• If you don't have fresh sage, you can use 1 teaspoon of dried sage instead.
• To make this recipe vegan, omit the Parmesan cheese and butter, and use nutritional yeast for a cheesy flavor.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 380
• Protein: 8g
• Carbohydrates: 60g
• Fiber: 4g
• Fat: 12g
• Rich in vitamins A and C from the butternut squash
• Good source of complex carbohydrates and fiber

Serving Suggestions

• Serve this risotto as a main course with a side of roasted Brussels sprouts or a crisp green salad.
• For a protein boost, top with grilled chicken breast or sautéed shrimp.
• Pair with a glass of the same dry white wine used in the recipe, such as a Pinot Grigio or Sauvignon Blanc.
• Garnish with crispy sage leaves for added texture and visual appeal.
• For a special touch, serve in hollowed-out mini pumpkins during autumn gatherings.