Butternut Squash Sage Risotto

I remember the first time I made this creamy butternut squash risotto with fresh sage; the warm aroma filled my kitchen and instantly made the chilly evening feel cozy and special.

One evening, when unexpected guests arrived, this risotto saved the day by transforming simple ingredients into a luxurious meal that everyone raved about.

Ingredients

• Butternut squash: I always peel and cube it evenly so it roasts perfectly sweet and tender every time
• Arborio rice: The key to creamy risotto; its starchy texture is what makes the dish so luscious
• Fresh sage: Chopped finely, it infuses the risotto with earthy warmth that just sings
• Vegetable stock: I keep it warm on the stove to ensure the rice cooks evenly without slowing down
• Parmesan cheese: Adds nutty depth and creaminess that finishes the risotto beautifully

Instructions

Roast the squash:

Preheat your oven and toss butternut squash cubes with olive oil, salt, and pepper. The smell of roasting squash caramelizing will start wafting through your kitchen in no time.

Sauté aromatics:

Heat olive oil and butter in a large pan, then sauté diced onion until translucent and fragrant, adding minced garlic just before removing it from heat for that extra flavor punch.

Toast the rice:

Stir the Arborio rice into the pan, letting it toast lightly so each grain becomes coated and starts to sing under the heat.

Deglaze with wine:

Pour in dry white wine and stir, hearing the soft sizzle as the alcohol evaporates, leaving behind lovely depth.

Add stock gradually:

Slowly ladle in warm vegetable stock, stirring often, allowing rice to absorb the liquid slowly. Enjoy the creamy texture developing as the rice turns perfectly al dente.

Combine flavors:

Fold in the roasted squash and chopped sage, stirring gently so the risotto stays silky while warming all ingredients through.

Finish with butter and cheese:

Take the pan off heat and stir in the last butter and Parmesan. Taste and adjust seasoning with salt and pepper before serving.

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This risotto isn’t just food; it quickly became the centerpiece of our holiday dinners, a dish that always evokes warmth, comfort, and laughter around the table.

Keeping It Fresh

I like to add a sprinkle of fresh sage right before serving to brighten up the deep flavors and add a vibrant color pop that makes the dish as pretty as it tastes.

Serving Ideas That Clicked

Pair this risotto with a simple green salad and a crisp white wine for an easy yet impressive meal that never fails to wow guests without fuss.

A Time This Recipe Saved the Day

I once improvised for a last-minute dinner party and swapped Parmesan for nutritional yeast to make it vegan — it was surprisingly delicious and everyone asked for the recipe

• Don’t be afraid to swap ingredients based on what you have on hand
• Keep stirring — risotto rewards patience with creaminess that melts in your mouth
• Let it rest a minute after cooking before serving; the flavors deepen and meld beautifully

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Thanks for sharing this little kitchen adventure with me — I hope this risotto brings as much joy to your table as it does to mine.

Recipe Questions & Answers

→ How do you roast the butternut squash for this dish?

Cut the squash into 1/2-inch cubes, toss with olive oil, salt, and pepper, and roast at 400°F for 20-25 minutes until tender and slightly caramelized.

→ What type of rice is used for the risotto?

Arborio rice is used for its creamy texture and ability to absorb liquids while retaining a slight bite.

→ Can I substitute the vegetable stock with something else?

Yes, chicken stock can be used as an alternative, but vegetable stock keeps the dish vegetarian-friendly and light.

→ How is the sage incorporated into the dish?

Finely chopped fresh sage is added after roasting the squash and stirred in during the final cooking minutes to release its flavor.

→ What are some variations to alter the texture or flavor?

To add crunch, include toasted pine nuts. For a vegan option, replace butter and Parmesan with plant-based alternatives.

→ How do you achieve the perfect risotto texture?

Gradually stir in warm stock one ladle at a time and cook until creamy yet al dente, allowing each addition to absorb before the next.