Roasted Butternut Squash & Sage Risotto
A luxuriously creamy vegetarian risotto featuring honey-roasted butternut squash, fragrant sage, and a touch of nutmeg for a cozy, sophisticated dinner.
How to Make Roasted Butternut Squash & 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 cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges. Remove from oven and set aside.
- 2
Crisp the Sage
In a large wide saucepan or Dutch oven, melt the butter over medium heat. Once foaming, add the sage leaves and fry for 1-2 minutes until crispy. Remove the leaves with a slotted spoon and drain on paper towels, keeping the infused butter in the pan.
- 3
Sauté Aromatics and Toast Rice
Add the minced shallot to the sage-infused butter and sauté for 3 minutes until translucent. Stir in the garlic and the dry rice. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains become translucent.
- 4
Deglaze and Simmer
Pour in the white wine and stir until almost completely absorbed. Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next. This process should take about 18-22 minutes until the rice is al dente.
- 5
The Final Fold
Stir in the roasted squash, grated Parmesan, nutmeg, and lemon juice. If the risotto is too thick, add a final splash of stock. Season with additional salt and pepper to taste.
- 6
Serve
Divide the risotto into warm bowls. Top with the reserved crispy sage leaves and an extra grating of Parmesan cheese.
Chef's Tips
- Always use warm stock; cold stock shocks the rice and slows down the cooking process.
- Stirring is key to creaminess, but you don't need to stir constantly—just enough to keep the rice moving and releasing starch.
- For a vegan version, swap the butter for olive oil and use nutritional yeast or a vegan parmesan alternative.
What to Serve with Roasted Butternut Squash & Sage Risotto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a crisp arugula salad tossed in balsamic vinaigrette.
- Pair with a glass of chilled, dry Chenin Blanc.
- Add a side of roasted Brussels sprouts for extra greens.
Frequently asked questions
Can I use frozen butternut squash?
Yes, but roast it from frozen for a bit longer to ensure it gets those caramelized edges rather than just steaming.
What is the best rice for risotto?
Arborio is most common, but Carnaroli is often preferred by chefs for its higher starch content and ability to hold its shape.
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