Roasted Butternut Squash and Sage Risotto
Velvety Arborio rice slow-cooked with roasted butternut squash, fresh sage, and nutty parmesan for a comforting vegetarian meal.
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, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and golden brown at the edges. Set aside half of the cubes to stir in whole, and mash the other half into a rough purée.
- 2
Fry the Sage
In a heavy-based saucepan or Dutch oven, melt half of the butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crisp but still green. Remove the leaves with a slotted spoon and drain on a paper towel, leaving the sage-infused butter in the pan.
- 3
Sauté Aromatics and Toast Rice
Add the diced shallots to the pan and sauté for 3-4 minutes until translucent. Add the garlic and rice, stirring constantly for 2 minutes to 'toast' the grains until the edges of the rice look transparent.
- 4
Deglaze and Simmer
Pour in the white wine and stir until completely absorbed. Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-22 minutes.
- 5
Finish and Emulsify
When the rice is al dente and the texture is creamy, stir in the squash purée, the remaining whole squash cubes, the rest of the butter, and the grated Parmesan. Add the lemon juice and extra stock if needed to reach a 'flowing' consistency.
- 6
Garnish and Serve
Divide the risotto into warm bowls. Top with the crispy fried sage leaves and an extra sprinkle of Parmesan or a drizzle of high-quality olive oil.
Chef's Tips
- Always use warm stock; adding cold stock shocks the rice and slows down the cooking process.
- Stirring is key, but you don't need to be aggressive. Gentle, frequent stirring releases the starches.
- For a vegan version, substitute the 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.
- Serve with a crisp green salad and a lemon vinaigrette.
- Pair with a chilled glass of the same white wine used in the recipe.
- Add toasted pine nuts on top for extra crunch.
Frequently asked questions
Can I use frozen butternut squash?
Yes, but roast it directly from frozen to ensure it gets some color rather than steaming.
What is the best rice for risotto?
Arborio is most common, but Carnaroli is often preferred by chefs as it is harder to overcook and yields a creamier result.
Can I make this ahead of time?
Risotto is best served immediately. If you must reheat it, add a splash of water or stock to loosen the texture.
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