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Creamy Butternut Squash Sage Risotto: Easy Fall Dinner

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A creamy, comforting risotto featuring roasted butternut squash and crispy sage. This easy fall dinner is naturally vegetarian and gluten-free, perfect for cozy nights in.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth (or chicken broth), warmed
  • 1 cup dry white wine (e.g., pinot grigio or sauvignon blanc)
  • 1 small yellow onion (about 1 cup), finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15–20 fresh sage leaves
  • 2 tablespoons olive oil or butter (for frying sage)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes.
  2. Toss squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden brown. Set aside 1 cup of cubes; mash the rest with a fork or blend with a splash of broth.
  3. Warm 4 cups of broth in a medium saucepan over low heat. Keep hot but not boiling.
  4. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds.
  5. Add arborio rice and stir for 2 minutes until grains are translucent at the edges.
  6. Pour in white wine and stir until mostly absorbed, about 2-3 minutes.
  7. Add warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 18-22 minutes until rice is tender but al dente and mixture is creamy.
  8. Remove pot from heat. Stir in reserved roasted squash cubes, mashed squash, remaining 2 tablespoons butter, and 1/2 cup Parmesan. Stir vigorously for 1 minute. Season with salt and pepper to taste.
  9. While risotto rests, heat 2 tablespoons olive oil or butter in a small skillet over medium heat. Add sage leaves in a single layer and fry for 10-15 seconds per side until bright green and crisp. Transfer to paper towels to drain.
  10. Serve risotto warm, topped with crispy sage leaves and extra Parmesan.

Notes

Don’t rinse the rice; the starch is essential for creaminess. Keep heat at a gentle simmer. Let risotto rest 1-2 minutes before serving. For vegan option, use vegan butter and Parmesan or nutritional yeast. Leftovers keep up to 3 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: butternut squash risotto, sage risotto, fall dinner, vegetarian risotto, gluten-free risotto, creamy risotto, easy risotto

Find it online: https://twinkletaste.com/creamy-butternut-squash-sage-risotto-easy-fall-dinner/