Butternut Squash Sage Risotto is bursting with fresh sage flavor, has a creamy and silky-smooth texture, and a little bite from Parmesan cheese and lemon juice. Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions. Your loved ones will be requesting this homemade butternut squash risotto from you again and again!
Table of Contents
Nothing says fancy-schmancy dinner-at-home like a luxurious bowl full of Butternut Squash Sage Risotto!
When I first attempted to make this restaurant-quality dish, I was pretty intimidated.
After all, you hear how difficult and challenging this Italian classic rice dish can be to prepare.
Contrary to popular belief, cooking risotto is actually quite simple to do.
A little time-consuming, yes. A few pots and pans to clean, well, yes. Slightly time-sensitive on serving, definitely.
But too advanced for a beginner home cook? Not at all!
Your family and friends will THINK you’ve attained some advanced culinary skills when you serve this up for dinner.
(Looking for more fancy squash recipes? You have to give these Butternut Squash Mac and Cheese and Stuffed Butternut Squash recipes a try.)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Rice. The kind of rice is an essential ingredient here. Arborio rice is a traditional Italian short grain rice that is used to make risotto. It is high in starch and is not rinsed before cooking. The starchy outer coating forms a wonderful creamy texture, but can easily stick together if you do not make a risotto dish properly. You can find arborio rice in most grocery stores on the rice or grain aisle. Do not substitute with brown rice or regular white rice.
- Butternut Squash. Similar to sweet potatoes, this orange-colored squash roasts up beautifully in the oven and complements other flavors in the risotto nicely.
- Broth. Full-sodium broth was used in this recipe. If you use a lower sodium kind, make sure you adjust the amount of salt you use accordingly. Vegetable or chicken broth also work, but beef broth is not recommended.
- Herbs. A combination of fresh sage leaves and dried rosemary and thyme are used. If you’d like to sub fresh herbs for dried or vice versa, you’ll need 3 times the fresh herbs for 1 portion of dried herbs. If going with all fresh herbs, make sure you do not add them until the very end of cooking.
- Parmesan cheese. Finely grated Parmesan cheese will mix in the easiest, but you can also use shredded instead. The better the quality (look for Parmigiano-Reggiano cheese), the more flavorful the risotto will be. If you’re vegan, feel free to substitute with a vegan Parmesan cheese.
Cook’s Tip: Traditionally risottos call for the addition of a splash of white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
How to Make Butternut Squash Sage Risotto
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cut the butternut squash. Trim the ends of the whole squash. Cut the squash in the middle where the slim part meets the larger part. Peel the squash by using a sharp knife around the edges and removing the outer skin. You can also use a vegetable peeler. Cut a circle in the middle of the larger part to reveal the seeds. Scoop out the seeds with a spoon. Cut into ¼- to ½-inch cubes.
- Roast butternut squash. Add pre-cut squash, 2 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper to a large bowl. Toss until well combined. Line a sheet pan with parchment paper and spread out squash pieces in a single layer. Bake in preheated oven for 30-35 minutes.
- Warm the broth. The key to making the perfect risotto is making sure the broth is heated up BEFORE adding it to the rice. If it is not warmed up, you’ll end up making the rice stick together. You can do this by either adding the broth to a pot and warming it up or even heating it up in the microwave. Totally up to you!
- Sauté the veggies. Sauté the oil and onions in a large pot, big skillet, or Dutch oven over medium heat. You’ll want something nonstick so the starchy rice doesn’t stick. Add garlic and continue sautéing for another minute.
- Add the rice and broth. Reduce to medium-low heat and add rice. Stir for 1-2 minutes. Add ½- to 1-cup at a time of warmed chicken broth. Stir continuously and add the next amount once the liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
- Stir in the seasonings and squash. Mix in the dried rosemary, thyme, salt, and black pepper during the last 5 minutes of cooking. Add fresh sage, lemon juice, Parmesan cheese, and roasted cubes of squash once the risotto is to your desired, creamy consistency.
- Serve the risotto. Serve the homemade risotto immediately with additional fresh sage and Parmesan cheese. It’s crucial that you serve risotto as soon as it is done cooking for the best texture.
Meal Prep and Storage
- Prep-Ahead: You can roast the squash and cut up the onions the day before.
- Storage: If you know you’re going to have leftover risotto, try to pull some of it out while it is still not quite done. You can store leftovers in the refrigerator in an airtight container for up to 3-4 days.
- Freezing: Freezing this recipe is not recommended.
- Reheating: When ready to reheat leftover risotto, add it back to the skillet and pour in additional broth until it is cooked all of the way through.
FAQs
It is best not to freeze risotto. When thawing, the grains become grainy and the dish loses its creaminess.
Serve with squash risotto with roasted chicken, pork chops, or even a green salad. This versatile dish can be the centerpiece or function as an elegant side.
For the best texture, be sure to peel the squash before using it in any dish. The peel is quite tough, even when cooked and is difficult to chew and digest.
What to Serve with Butternut Squash Risotto?
Butternut squash sage risotto is a delicious meal on its own if you prefer no meat. But, you can also serve it up with a hearty main dish to round out the meal.
Chicken is the perfect pair, so try Spatchcock Chicken for a really impressive meal. Or, stick with Glazed Balsamic Chicken, Air Fryer Boneless Thighs, or Apricot Chicken.
You can also go with a salad, like a Fall Harvest Salad or a Lemon Arugula Salad.
More Butternut Squash Recipes
This nutty squash is such an underutilized side dish. Try any of these recipes to plus up your next meal.
Keep it simple with Roasted Butternut Squash and Air Fryer Butternut Squash.
Or, try a Butternut Squash Soup, Sausage and Sage Stuffed Butternut Squash, or Roasted Butternut Squash with Goat Cheese.
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Butternut Squash Risotto Recipe
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Ingredients
Roasted Butternut Squash
- 3-4 cups butternut squash cut into ½-inch cubes
- 2 tablespoons oil olive or avocado
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 tablespoon oil or butter
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 4 ½ – 5 cups broth chicken or vegetable, regular sodium
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½-¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh sage
- ½ lemon juiced
- ½ cup Parmesan cheese grated
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 425°F.
- Roast the squash. Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined. Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.3-4 cups butternut squash, 2 tablespoons oil, 1 teaspoon salt, ¼ teaspoon black pepper
For the Risotto:
- Warm the broth. Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.4 ½ – 5 cups broth
- Heat the veggies and rice. Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute. Reduce heat to medium low and add rice. Stir for 1-2 minutes.1 tablespoon oil, 1 small sweet onion, 2 cloves garlic
- Stir in the broth. Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, ½-¾ teaspoon salt, ¼ teaspoon black pepper
- Add the herbs. During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
- Serve the risotto. Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!1 tablespoon fresh sage, ½ lemon, ½ cup Parmesan cheese
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Notes
- Wine: Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
- Cheese: If you’re vegan, feel free to substitute with a vegan Parmesan cheese.
- Prep-ahead: You can roast the butternut squash and cut up the onions the day before.
- Storage: If you know you’re going to have leftover risotto, try to pull some of it out while it is still not quite done. You can store leftovers in the refrigerator in an airtight container for up to 3-4 days.
- Freezing: Freezing this recipe is not recommended.
- Reheating: When ready to reheat leftover risotto, add it back to the skillet and pour in additional broth until it is cooked all of the way through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
