Roasted Butternut Squash and Sage Risotto
A velvety, slow-stirred Arborio rice dish featuring caramelized butternut squash and crispy fried sage leaves.
How to Make Roasted Butternut Squash and Sage Risotto
Total time: 1 h 5 min · Yields 4 servings
- 1
Roast the Squash
Preheat your oven to 200°C (400°F). Toss the butternut squash cubes with olive oil, thyme, and salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges. Set aside half for blending and half for folding in whole.
- 2
Crisp the Sage
In a large wide pan or Dutch oven, melt 10g of the butter over medium heat. Fry the fresh sage leaves for 1-2 minutes until crisp but still green. Remove with a slotted spoon and drain on paper towels.
- 3
Sauté Aromatics and Toast Rice
Add 1 tbsp olive oil to the same pan and sauté the shallot for 3 minutes until translucent. Add the garlic and rice, stirring constantly for 2 minutes to 'tostatura' the grains until the edges are translucent and the rice smells nutty.
- 4
Deglaze and Simmer
Pour in the white wine and stir until completely absorbed. Begin adding the warm stock one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. This process should take about 18-22 minutes.
- 5
Incorporate Squash and Finish
Puree half of the roasted squash with a splash of stock and stir it into the rice halfway through cooking. Once the rice is al dente, remove from heat. Vigorously stir in the remaining cold butter, Parmesan, and the whole roasted squash cubes.
Chef's Tips
- Always use warm stock to maintain the cooking temperature of the rice grains.
- Stirring frequently is essential as it rubs the starch off the rice, creating the signature creamy texture.
- If you want a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.
What to Serve with Roasted Butternut Squash and Sage Risotto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Garnish with the reserved crispy sage leaves and an extra dusting of Parmesan.
- Serve with a side of bitter greens like arugula or radicchio to balance the sweetness.
- Pair with a chilled glass of the same white wine used in the cooking.
Frequently asked questions
Can I use frozen squash?
Yes, but ensure you roast it from frozen at a higher temperature to prevent it from becoming too mushy.
What is the best rice for risotto?
Arborio is common, but Carnaroli is preferred by chefs for its higher starch content and ability to keep its shape.
Explore more from TastyFood
Looking for something different? Browse by category.