Creamy Butternut Squash Risotto with Crispy Sage

Why You’ll Love This Recipe

• Ultra-creamy texture with a golden butternut squash puree and melty Parmesan.
• Balanced flavors: gentle sweetness from squash, brightness from white wine, nutty brown butter, and herbaceous crispy sage.
• Foolproof method that explains pacing, timing, and how to get that all’onda risotto flow.
• Flexible for vegetarians with vegetable stock, and elegant enough for dinner guests.

Grocery List

• Produce: 1.5 lb butternut squash, 1 small yellow onion, 2 garlic cloves, fresh sage
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Arborio rice, extra-virgin olive oil, dry white wine, low-sodium stock, kosher salt, black pepper

Full Ingredients

Roasted Butternut Squash

• 1.5 lb (680 g) butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Crispy Sage

• 12–15 fresh sage leaves
• 2 tbsp unsalted butter
• Pinch of kosher salt

Risotto

• 5 cups (1.2 L) low-sodium chicken or vegetable stock, kept hot
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter, plus 1 tbsp more for finishing (optional)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1.5 cups (285 g) arborio rice
• 1/2 cup (120 ml) dry white wine
• 1 cup (80 g) finely grated Parmesan, plus more to serve
• Kosher salt and freshly ground black pepper, to taste
• Reserved browned butter from frying sage (for drizzling)

Step-by-Step Instructions

Step 1: Preheat, prep, and warm the stock

Heat the oven to 425°F (220°C). Set a medium saucepan over low heat with the stock so it stays hot but does not boil. Keeping the stock hot ensures it absorbs quickly and doesn’t halt the cooking of the rice.

Step 2: Roast the butternut squash

Toss the squash cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20–25 minutes, stirring once, until edges are caramelized and centers are tender. Set aside. Reduce oven heat if you plan to keep plates warm inside.

Step 3: Fry the sage and reserve the brown butter

In a small skillet over medium heat, melt 2 tbsp butter. Add the sage leaves in a single layer and fry 60–90 seconds per side until crisp and the butter turns nutty and light brown. Transfer leaves to a paper towel and sprinkle with a pinch of salt. Reserve the browned butter for finishing.

Step 4: Start the risotto base

In a wide, heavy pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion and a pinch of salt; cook 3–4 minutes until translucent and soft. Stir in garlic and cook 30 seconds until fragrant. Add the rice and stir constantly for 2 minutes to toast lightly; the grains should look glossy with translucent edges.

Step 5: Deglaze with wine

Pour in the white wine and cook, stirring, until nearly evaporated, about 1–2 minutes. This step balances the sweetness of the squash and builds depth.

Step 6: Add stock gradually and fold in squash

Add hot stock one ladle (about 1/2 cup) at a time, stirring often and waiting until the liquid is mostly absorbed before adding more. Maintain a gentle simmer. After 12–14 minutes, transfer half of the roasted squash to a blender with 1 cup hot stock and blend until smooth (or mash by hand for a rustic texture). Stir this puree into the risotto. Continue adding stock and stirring until the rice is just al dente and creamy, 18–20 minutes total.

Step 7: Finish ultra-creamy and serve

Off the heat, stir in the Parmesan and, if desired, 1 tbsp butter. Fold in the remaining roasted squash cubes. Season to taste with salt and black pepper. Adjust consistency with a splash more hot stock—the risotto should slowly flow on the plate (all’onda). Spoon into warm bowls, drizzle with the reserved brown butter, and top with crispy sage leaves and extra Parmesan. Serve immediately.

Pro Tips

• Keep the stock hot. Cool stock slows cooking and makes the grains unevenly cooked.
• Stir smart, not nonstop. Gentle, frequent stirring releases starch for creaminess without breaking grains.
• All’onda is the goal. Add a final splash of stock if the risotto stiffens—the texture should ripple like a gentle wave.
• Choose the right rice. Arborio is widely available; carnaroli holds its shape even better and is great if you can find it.
• Don’t over-brown the butter. Aim for toasty hazelnut aroma and light amber color; if it smells burnt, start over.

Variations

• Mushroom and sage: Sauté 8 oz (225 g) sliced cremini in butter until browned; fold in with the squash for earthy depth.
• Crispy pancetta: Cook 4 oz (115 g) diced pancetta until crisp; use the rendered fat to sauté the onions and sprinkle pancetta over the finished risotto.
• Vegetarian and extra-savory: Use vegetable stock and add 1–2 tsp white miso at the finish for umami without meat.

Storage & Make-Ahead

Risotto is best fresh. If needed, roast the squash and fry the sage up to 2 days ahead; refrigerate separately (sage uncovered on a paper towel). Re-crisp sage in a warm dry pan for 30 seconds. Store leftover risotto in an airtight container for up to 3 days. To reheat, warm gently on the stove with a splash or two of hot stock or water, stirring until creamy again. Freezing is not recommended for best texture. Leftovers make excellent arancini—chill until firm, form balls around a cube of mozzarella, bread, and fry.

Nutrition (per serving)

Approximate: 620 calories; 27 g fat; 78 g carbohydrates; 16 g protein; 3 g fiber; 980 mg sodium (varies with stock and cheese). Values are estimates.