Butternut Squash Risotto with Sage and Parmesan

Introduction

Butternut Squash Risotto with Sage and Parmesan is the perfect comfort food — creamy, elegant, and rich with autumn flavors. This dish combines tender cubes of sweet butternut squash with creamy Arborio rice, slowly cooked in broth and enriched with butter, fresh sage, and Parmesan cheese. Every bite is velvety and comforting, with a balance of nutty, savory, and slightly sweet flavors.

Risotto may have a reputation for being complicated, but in reality, it’s about patience and layering flavors. Unlike typical rice dishes, risotto requires gradual addition of liquid, which helps the rice release starches and creates that luxurious, creamy texture. With sage adding earthiness and Parmesan giving a salty, nutty finish, this dish is as sophisticated as it is satisfying.

Why I Love This Recipe

I love this recipe because it’s comforting yet refined. The natural sweetness of roasted butternut squash pairs beautifully with the richness of Parmesan, while sage infuses the dish with a fragrant, earthy aroma. Making risotto also feels meditative — standing at the stove, stirring gently, watching the transformation of humble rice into something luxurious.

It’s a dish that feels fancy enough for special occasions but still approachable enough for a cozy weeknight dinner. Plus, it’s vegetarian-friendly and nutrient-packed thanks to the squash.

Why It’s a Must-Try Dish

• Perfect balance of flavors — sweet squash, earthy sage, savory Parmesan.
• Creamy and indulgent without needing heavy cream.
• Show-stopping dish that impresses guests but uses simple ingredients.
• Seasonal and versatile — great in autumn but delicious year-round.
• Comfort food elevated — warm, rich, and soul-satisfying.

If you want a dish that brings elegance and comfort together in one bowl, this risotto is a must-try.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: ~1 hour
• Servings: 4 servings
• Calories per Serving: ~430 kcal
• Course: Main Course / Side Dish
• Cuisine: Italian

Ingredients

For the Risotto:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into small cubes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 5 cups vegetable broth (or chicken broth), kept warm
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional, can substitute extra broth)
• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• 2 tablespoons unsalted butter (to finish)

Optional Garnishes:

• Crispy fried sage leaves
• Extra Parmesan shavings
• A drizzle of olive oil

Cooking Directions

1. Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, until tender and lightly caramelized. Set aside.
2. Warm the Broth: In a saucepan, bring broth to a gentle simmer. Keep warm over low heat.
3. Sauté Aromatics: In a large skillet or Dutch oven, melt 2 tablespoons butter. Add onion and garlic, sauté until softened and fragrant.
4. Toast the Rice: Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
5. Deglaze with Wine: Pour in white wine, stirring until mostly absorbed.
6. Add Broth Gradually: Begin adding warm broth, one ladle at a time, stirring constantly. Allow rice to absorb liquid before adding more. Continue for about 18–20 minutes until rice is creamy and al dente.
7. Add Squash and Sage: Stir in roasted squash and chopped sage. Mash some of the squash into the risotto for creaminess, leaving some cubes whole.
8. Finish with Parmesan and Butter: Stir in Parmesan cheese and 2 tablespoons butter. Adjust seasoning with salt and pepper.
9. Serve Immediately: Garnish with extra Parmesan, sage leaves, or olive oil.

Step-by-Step Preparation Method

1. Peel, cube, and roast squash until golden.
2. Heat broth in a saucepan and keep warm.
3. In skillet, sauté onion and garlic in butter.
4. Add Arborio rice, stir to coat.
5. Deglaze with white wine (if using).
6. Add broth in small amounts, stirring continuously.
7. Fold in roasted squash and chopped sage.
8. Finish with Parmesan and butter for creaminess.
9. Serve hot, garnished with fresh sage and cheese.

How to Serve

• Serve as a main dish with a light green salad or roasted vegetables.
• Pair with crusty bread or garlic bread for extra indulgence.
• As a side dish, it goes beautifully with roasted chicken, seared salmon, or grilled steak.
• Garnish with fried sage leaves for an elegant presentation.

Recipe Tips

• Use warm broth to maintain even cooking.
• Stir frequently but not aggressively — gentle stirring helps release starch.
• Roast the squash instead of boiling for more depth of flavor.
• If risotto feels too thick, add a splash of warm broth before serving.
• Serve immediately — risotto doesn’t hold its texture well if left too long.

Variations

• Vegan Version: Use olive oil instead of butter and vegan Parmesan.
• With Protein: Add crispy pancetta, Italian sausage, or grilled chicken.
• With Greens: Stir in spinach, kale, or arugula at the end for extra nutrition.
• Cheese Twist: Try pecorino Romano, goat cheese, or mascarpone instead of Parmesan.
• Nutty Addition: Top with toasted pine nuts or walnuts for crunch.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Not ideal — risotto loses its creamy texture when thawed.
• Reheating: Warm gently on the stove with a splash of broth to restore creaminess.

Special Equipment Needed

• Sharp knife (for cutting squash)
• Baking sheet (for roasting squash)
• Large skillet, sauté pan, or Dutch oven
• Saucepan (for warming broth)
• Wooden spoon (for stirring risotto)

Conclusion

Butternut Squash Risotto with Sage and Parmesan is the perfect blend of comfort and sophistication. It’s creamy, flavorful, and packed with seasonal warmth. Whether you’re making it for a cozy family dinner or an elegant gathering, this risotto will impress everyone at the table. With its balance of sweetness, nuttiness, and herbaceous depth, this dish is truly unforgettable — a must-have recipe in your collection.