When the cooler months roll around, I love making a cozy, comforting dish like this Butternut Squash Risotto Recipe. It’s creamy, a little sweet from the roasted squash, and beautifully fragrant with fresh sage and Parmesan. You’ll enjoy whipping this up for a weeknight dinner or impressing guests without too much fuss. The gentle roasting of the squash adds the perfect warm touch that turns simple risotto into something special.
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Why You’ll Love This Butternut Squash Risotto Recipe
This recipe is a lovely balance between creamy and hearty, thanks to perfectly roasted butternut squash that adds just a hint of natural sweetness. It’s easy to customize and relies on simple, pantry-friendly ingredients that pack a punch. Plus, the flavors mellow as it rests—making each spoonful warm and inviting.
- Texture you want: Silky risotto grains that still have a bit of bite to them, with tender roasted squash chunks.
- Flavor that pops: Nutty Parmesan and fresh sage wake up the comforting sweetness of squash.
- Everyday ingredients: Staples like Arborio rice, onions, garlic, and broth make this easy and accessible.
- Works for any night: Perfect for cozy dinners, yet elegant enough for guests.
Ingredient Spotlight
To nail the Butternut Squash Risotto Recipe each time, focus on choosing quality squash, good rice, and fresh sage. These few ingredients set the stage for flavor and texture, and have simple swaps that still deliver great results.
- Butternut squash: Look for a firm, unblemished squash; roasting it brings out its natural sweetness and keeps the risotto cozy.
- Arborio rice: The star for that creamy, chewy risotto texture—don’t substitute with regular rice.
- Fresh sage: Adds aromatic earthiness; dried sage is okay in a pinch but fresh really shines here.
Seasonality & Sourcing
Butternut squash is at its peak from early fall through winter, making it an ideal choice for rich, warming dishes like this risotto. Look for squash that feels heavy for its size with a smooth skin. Fresh sage grows well through cooler months or can be found year-round at many grocery stores. If fresh isn’t available, subbing dried at half the amount works fine. For broth, vegetable broth keeps this recipe vegetarian, but chicken broth adds a nice depth if you’re not strictly plant-based.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400°F (200°C). Toss your diced butternut squash with a little olive oil, salt, and pepper, then spread it out in a single layer on a baking sheet. Roast for about 25 to 30 minutes until the pieces are tender and have a golden edge—caramelization here really boosts flavor. Don’t crowd them too much on the pan, or they’ll steam instead of roast. While the squash cooks, you can prep your other ingredients and start heating the broth gently so it’s warm when you add it to the rice.
Step 2 — Cook & Build Flavor
In a large pan, warm some olive oil over medium heat and sauté the chopped onion until translucent and soft, about 4 to 5 minutes. You’ll smell that sweet aroma that signals you’re on the right track. Add minced garlic and cook just another minute to avoid bitterness. Next, stir in the Arborio rice so each grain gets coated and slightly toasted—this step adds a subtle nuttiness. Now comes the classic risotto part: gradually ladle warm broth into the rice, stirring constantly. The rice will absorb the liquid slowly, releasing its creamy starches. This process takes about 20 minutes—you’ll notice the texture shift from crunchy to tender but still slightly firm in the center. If you overshoot and it gets too soft, add a splash more broth at the end. Under-cooked? Keep stirring in a little broth and give it more time.
Step 3 — Finish & Rest
Once your rice is just right, gently fold in the roasted butternut squash, grated Parmesan, and chopped sage. The cheese will melt into the risotto, making it extra creamy, while sage adds those lovely warm herb notes. Let the risotto rest for a minute or two off the heat to marry all those flavors together—this step makes a surprising difference. If it tightens a bit too much, stir in a little broth or olive oil to loosen it. Serve immediately, and you might want to drizzle a little more olive oil or sprinkle extra Parmesan on top just before digging in.
Troubleshooting Butternut Squash Risotto Recipe
If your risotto comes out too dry, it means you probably didn’t add quite enough broth or stirred too quickly; just heat and stir in a splash of broth or water until creamy again. Too bland? A little extra salt, Parmesan, or a squeeze of lemon juice can instantly lift the flavors. If it’s soggy or mushy, it’s likely overcooked—next time, keep a closer eye on the cooking time and test the rice bite a minute or two earlier.
Pro Tips
From my kitchen to yours, these little tips always help me make the most of this Butternut Squash Risotto Recipe.
- Heat control: Keep your broth warm but not boiling—cold broth can slow cooking down and shock the rice.
- Timing window: Don’t walk away—risotto needs gentle attention and stirring for that silky finish.
- Make-ahead move: If prepping ahead, stop before adding squash and cheese; finish fresh to keep texture alive.
- Avoid this pitfall: Resist the urge to rush with extra broth; slow and steady yields the best creamy consistency.
Variations & Substitutions
You can easily put a personal spin on this Butternut Squash Risotto Recipe. Swap Parmesan for Pecorino for a sharper twist or add toasted pine nuts for crunch. For a vegan option, use nutritional yeast or a plant-based cheese and check your broth is vegan-friendly. If butternut squash is out of season, sweet potatoes or pumpkin make a tasty stand-in that still brings that autumn vibe.
Great Debates
One classic risotto debate is butter vs. olive oil for richness. I prefer olive oil here for its bright flavor and lighter finish, especially with the earthy squash and sage, but a pat of butter stirred in at the end adds luscious silkiness if you want indulgence. Also, some swear by stirring constantly, others prefer less frequent stirring; I find a steady, gentle stir keeps the rice from sticking and cooks it evenly.
Make-Ahead, Storage & Freezing
This risotto is best eaten fresh but can be refrigerated in an airtight container for up to 3 days. When ready to eat, gently reheat it on the stove with a splash of broth or water to loosen up the creaminess. Freezing isn’t ideal as risotto’s texture can suffer, but if you must, freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge and reheat gently, adding liquid as needed.
Yield & Conversions
This Butternut Squash Risotto Recipe serves about 3 to 4 people as a main dish. To double, simply double all ingredients, but use a wider pan to allow for stirring. If halving, keep the broth ratio consistent: 4 cups broth per cup of Arborio rice. For metric: 1 cup rice equals about 190 grams; 4 cups broth is roughly 960 milliliters.
Serving Ideas & Pairings
This risotto feels complete on its own but pairs beautifully with a crisp green salad or roasted veggies for more variety. A drizzle of good-quality extra virgin olive oil or a squeeze of fresh lemon juice brightens the plate. For protein, grilled chicken or pan-seared mushrooms complement the creamy squash. I often set the table with a light white wine like Pinot Grigio to match the dish’s gentle richness.
FAQs
Yes, frozen squash works well and cuts prep time. Thaw and pat it dry before roasting to reduce moisture and keep the risotto creamy rather than watery.
The rice should be tender with a slight bite at the center (al dente). It should be creamy but not mushy. Taste-testing is the best judge!
Absolutely! Substitute Parmesan cheese with nutritional yeast or vegan cheese alternatives, and use vegetable broth. It still tastes delicious and comforting.
While stirring frequently helps release the starch for creaminess, you don’t need to stir nonstop. Gentle, consistent stirring every minute or so works well.
Notes, Tools & Special Equipment
A large heavy-bottomed skillet or saucepan helps with even heat distribution when making the risotto. A ladle is handy for adding broth gradually. Use a sharp chef’s knife for roasting the squash safely, and keep a wooden spoon ready for stirring. No fancy tools needed, but a reliable stove and some patience go a long way for this Butternut Squash Risotto Recipe.
PrintPrintable Recipe 📖
Butternut Squash Risotto Recipe
A creamy and comforting Butternut Squash Risotto featuring tender roasted butternut squash, Arborio rice cooked to perfection, infused with fresh sage and Parmesan cheese for a rich, savory flavor. This easy-to-make risotto combines roasting and stovetop cooking techniques resulting in a perfect fall-inspired main or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups diced butternut squash
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 fresh sage leaves, chopped
Grains and Broth
- 1 cup Arborio rice
- 4 cups vegetable broth
Dairy and Oils
- 1 cup grated Parmesan cheese
- 2 tablespoon extra virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Roast butternut squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 30 minutes or until the squash is tender and slightly caramelized.
- Warm the broth: In a saucepan, keep the vegetable broth warm over low heat throughout the cooking process to ensure smooth absorption into the rice.
- Sauté aromatics: Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Cook the rice: Add the Arborio rice to the pan and stir constantly for 2 minutes so the rice is well coated in oil. Begin adding the warm broth one ladle at a time, stirring continuously until each ladle is absorbed before adding the next. Continue this process for approximately 20 minutes, or until the rice is creamy and cooked through with a slight bite.
- Combine ingredients: Gently fold the roasted butternut squash, grated Parmesan cheese, and chopped sage into the cooked risotto. Stir carefully until all ingredients are well incorporated and heated through.
- Serve: Serve the risotto hot, optionally garnished with extra Parmesan cheese or a drizzle of olive oil for added flavor and richness.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melt.
- Keep the vegetable broth warm to ensure even cooking of the risotto.
- Stir the risotto constantly to develop the creamy texture characteristic of classic risotto.
- You can substitute sage with thyme for a slightly different herb flavor.
- For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
- If you prefer a thinner consistency, add a little more broth during cooking.
- Ensure the butternut squash pieces are uniform in size for even roasting.
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