Creamy Butternut Squash Risotto Recipe with Sage and Parmesan

This butternut squash risotto is a cozy, fall-ready dish that balances creamy arborio rice with sweet roasted squash, warming spices, and fragrant sage. It’s an elegant dinner that’s surprisingly approachable—perfect for weeknights or a special occasion.

Delicious Butternut Squash Risotto

Risotto has a reputation for being fussy, but the truth is it’s just a patient, hands-on process that rewards you with rich, creamy results. This butternut squash risotto combines caramelized squash, white wine, sage, and freshly grated parmesan to create a comforting, savory-sweet main course.

Read on for clear, step-by-step guidance, ingredient notes, and helpful tips so you can prepare this dish with confidence.

Featured Ingredients

• Butternut squash: fresh and cubed or pre-cut from the store—both work well.
• Spices: coarse sea salt, black pepper, a pinch of cayenne, ground coriander, and a touch of nutmeg for warm autumn flavor.
• Light brown sugar: enhances the natural sweetness of the squash.
• Onion and garlic: the aromatic base that builds savory depth.
• Broth: vegetable or chicken broth—vegetable keeps it vegetarian, chicken yields a slightly richer flavor.
• Fresh sage: bright, earthy leaves are essential for finishing the dish.
• White wine: a dry white like Sauvignon Blanc adds acidity that balances the richness.
• Arborio rice: the short-grain rice that creates risotto’s characteristic creaminess.
• Freshly grated parmesan: stirred in at the end for creaminess and savory umami.

Simple Instructions

1. Season the squash: Toss about half of the cubed squash with a tablespoon of olive oil, brown sugar, salt, and pepper. Let it sit 15 minutes so the flavors penetrate.
2. Prepare the broth: In a pot, sauté half the diced onion and a few cloves of minced garlic in a little oil until fragrant. Add broth, ground coriander, nutmeg, and a few sage leaves, then keep the broth warm and simmering over low heat.
3. Cook and caramelize squash: In a large skillet, heat oil over medium-high. Add the seasoned squash, cover briefly to soften, then uncover and add the remaining onion and garlic. Let the squash caramelize and soften; deglaze with white wine and cook a couple minutes more.
4. Puree and combine: Mash some of the cooked squash in the pan with the back of a fork to create a creamy base. Push the puree to one side, melt butter on the other side, then add the remaining squash and the arborio rice to toast briefly.
5. Build the risotto: Reduce heat to medium. Add about ¾ cup of warm broth to the rice, stirring until the liquid is absorbed. Continue adding ladlefuls of broth, stirring and allowing each addition to absorb before adding the next, until the rice is tender but still has a slight bite—this process takes about 30 minutes.
6. Finish with cheese and herbs: Stir in grated parmesan as the final bit of broth is absorbed. Remove from heat, season with cracked black pepper, and toss in fresh sage leaves.

Top Tips

• Short on time? Use pre-cut butternut squash from the grocery store.
• Not a fan of heat? Omit the cayenne or substitute red pepper flakes sparingly.
• Take your time: Rushing the stirring and broth additions will lead to unevenly cooked rice.

FAQ

Storage

Cool the risotto completely, then store it in an airtight container in the refrigerator for up to 5 days.

To reheat: Warm gently on the stovetop over low-medium heat, stirring in about 1/4 cup of broth per serving to restore creaminess until heated through.

Recipe Details

This batch makes about 8 servings. Prep time: 30 minutes. Cook time: 35 minutes. Total time: about 1 hour 5 minutes.

Ingredients

• 4.5 cups 1-inch cubes butternut squash, divided
• 2 tablespoons olive oil
• 2 teaspoons coarse salt, divided
• 1 teaspoon light brown sugar
• 1½ teaspoons ground black pepper, divided
• ⅛ teaspoon cayenne pepper (optional)
• 1 large white onion, diced and divided
• 6 cloves garlic, minced and divided
• 8 cups vegetable or chicken broth
• 1 teaspoon ground coriander
• ⅛ teaspoon ground nutmeg
• 6 fresh sage leaves
• 1 cup dry white wine (Sauvignon Blanc recommended)
• 2 tablespoons unsalted butter
• 2 cups uncooked arborio rice
• 1 cup freshly grated parmesan cheese, plus extra for serving

Instructions (concise)

1. Toss 2.5 cups squash with 1 tbsp olive oil, 1 tsp salt, brown sugar, ½ tsp pepper and cayenne. Let sit 15 minutes.
2. Sauté half the onion and 3 cloves garlic in ½ tbsp oil until soft. Add broth, coriander, nutmeg, and sage; keep warm and simmer.
3. In a separate skillet, cook the seasoned squash in 1 tbsp oil, covered briefly, then add the remaining onion and garlic. Caramelize the squash and deglaze with wine.
4. Mash some cooked squash in the pan to make a puree. Move puree aside, melt butter, add remaining squash and arborio rice, and toast briefly.
5. Over medium heat, add about ¾ cup warm broth at a time, stirring and letting each addition absorb. Continue for about 30 minutes until rice is al dente.
6. Add the final broth, then stir in parmesan. Remove from heat, finish with cracked pepper and fresh sage, and serve warm with extra cheese.

Nutrition (per serving, approximate)

Calories: 375 kcal; Carbohydrates: 57 g; Protein: 9 g; Fat: 10 g; Fiber: 4 g; Sugar: 4 g. Nutrition is an estimate.