Risotto with Butternut Squash and Sage

butternut squash risotto in white bowl with fork

This risotto with butternut squash and sage is perfect for entertaining or for a cozy night in. Comforting and delicious, it’s sure to become an autumn staple.




  1. Preheat oven to 400 degrees and prepare your ingredients: dice the squash, chop the onions and sage, and measure out the rice and wine.
  2. Place diced butternut squash on a baking sheet and season with 1 tbsp olive oil, plus salt and pepper to taste. Roast at 400 degrees for 20-30 minutes, until fork-tender and slightly browned. Once ready, turn off the oven and keep the squash warm in the oven with the residual heat from roasting.
  3. Meanwhile, bring broth to a simmer over medium heat. Add 5 fresh sage leaves to broth for additional flavor. Cover and keep hot at a very gentle simmer over low heat.
  4. Heat 3 tablespoons of olive oil and one tablespoon of butter in a large, heavy saucepan or wide-bottomed pot over medium-heat. Add onions and chopped sage leaves and sauté about 3 minutes, until onions are tender and slightly translucent. 
  5. Add the rice and stir to coat. Allow rice to “toast” for a couple minutes, stirring once or twice. (The rice should take on a slightly golden hue, but even if it doesn’t move on to the next step after 2-3 minutes.)
  6. Add wine and stir once. Allow wine to simmer down and mostly evaporate, about 3 minutes. 
  7. Add a ladleful (or about 1/2 cup) of broth to the rice and stir occasionally until absorbed, about 3 minutes. Continue to cook the rice by adding a ladleful of broth at a time, stirring and allowing the rice to absorb each addition of broth before adding the next.
  8. Repeat step 7 until rice is tender but still has some bite to it, about 20 minutes total.
  9. Remove from heat and stir in Parmigiano, remaining tablespoon of butter, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 
  10. Divide among bowls, top with roasted butternut squash, and garnish with additional sage leaves.