Introduction

Butternut Squash Risotto with Parmesan and Sage is a dish that perfectly embodies the essence of comfort, elegance, and seasonal cooking. At first glance, risotto may seem simple—just rice, broth, and a few seasonings—but the magic lies in the careful, loving preparation that transforms humble ingredients into a creamy, velvety, and deeply flavorful masterpiece. In this recipe, tender cubes of roasted butternut squash bring natural sweetness and a rich, buttery texture that contrasts beautifully with the slightly chewy, starchy Arborio rice.

What makes this risotto truly special is the delicate infusion of aromatic sage and the nutty, savory depth of freshly grated Parmesan cheese. Sage adds an earthy, fragrant note that perfectly complements the sweetness of the squash, while Parmesan creates a luscious creaminess without needing heavy cream. The gradual addition of warm broth during the cooking process allows the rice to release its starches, creating that signature creamy texture that makes risotto so indulgent yet comforting.

Why I Love This Recipe

I love Butternut Squash Risotto with Parmesan and Sage because it’s the perfect blend of comfort, elegance, and seasonal flavors—all in one dish. Every step of making this risotto engages the senses: the aroma of onions and garlic sizzling in butter, the subtle sweetness of roasted butternut squash filling the kitchen, and the fragrance of fresh sage as it infuses the creamy rice. There’s something almost meditative about slowly adding warm broth to the Arborio rice and stirring gently until each grain reaches a luscious, velvety texture.

What makes this recipe so special is the balance of flavors. The sweetness of roasted squash pairs beautifully with the savory, nutty Parmesan, while sage adds a fragrant, earthy layer that elevates the dish from simple comfort food to something truly sophisticated. I love how versatile it is—rich and creamy enough to feel indulgent, yet light and wholesome enough that it never feels heavy or overbearing. It’s a dish that satisfies not just the palate but also the soul.

Why This Dish is a Must-Try

Butternut Squash Risotto with Parmesan and Sage is a dish that deserves a spot in every cook’s repertoire, and there are so many reasons why it’s a must-try. First and foremost, it exemplifies the magic of risotto—transforming simple, humble ingredients into a creamy, luxurious dish that feels indulgent yet approachable. The combination of tender, sweet roasted butternut squash, aromatic sage, and nutty Parmesan creates a flavor profile that is both comforting and sophisticated, making it a dish that can impress anyone, from family members at a weeknight dinner to guests at a formal gathering.

One of the key reasons this risotto is a must-try is its perfect balance of textures and flavors. The Arborio rice is creamy and slightly chewy, the squash is soft but retains structure, and the Parmesan adds a savory depth that pulls everything together. Sage introduces an earthy, aromatic note that elevates the dish, creating a harmony that feels thoughtfully composed. It’s a dish where every bite offers multiple layers of flavor, making it memorable and satisfying.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 50–55 minutes

Servings and Calories

Servings: 4
Calories per Serving: Approximately 420 kcal

Course and Cuisine

Course: Main or Side Dish
Cuisine: Italian / Comfort Food

Ingredients

For the Risotto

1 small butternut squash (about 1 lb / 450 g), peeled, seeded, and diced into 1/2-inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable or chicken broth, kept warm
1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
1/2 cup freshly grated Parmesan cheese
2 tablespoons heavy cream (optional, for extra creaminess)
Fresh sage leaves, for garnish

Cooking Directions

Roast Butternut Squash: Preheat oven to 400°F (200°C). Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
Prepare Broth: Keep your broth warm in a saucepan over low heat.
Sauté Aromatics: In a large skillet or saucepan, heat 1 tablespoon olive oil and butter over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 1 minute.
Toast Rice: Add Arborio rice to the pan and stir to coat in the butter and oil. Cook for 2–3 minutes until rice is slightly translucent around the edges.
Deglaze with Wine: Pour in white wine and stir until absorbed.
Cook Risotto: Add warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and tender but still slightly firm to the bite, about 18–20 minutes.
Add Squash and Sage: Gently fold in roasted butternut squash, chopped sage, Parmesan, and heavy cream (if using). Season with salt and pepper to taste.
Finish & Serve: Serve risotto immediately, garnished with fresh sage leaves and extra Parmesan if desired.

Step-by-Step Preparation Method

Roast the Butternut Squash: Dice, season, and roast until golden and tender.
Warm the Broth: Keep it on low heat to maintain temperature while cooking the risotto.
Cook Onion & Garlic: Sauté until fragrant and soft.
Toast the Rice: Coat Arborio rice in butter and oil for nutty flavor.
Deglaze & Stir: Add wine, then gradually add warm broth, stirring continuously.
Incorporate Squash & Cheese: Fold in roasted squash, sage, Parmesan, and cream.
Garnish & Serve: Fresh sage leaves and extra cheese complete the dish.

How to Serve

Serve as a hearty main dish for vegetarians or a side dish alongside roasted chicken or pork.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Garnish with fresh sage leaves and a drizzle of olive oil for extra elegance.

Recipe Tips

Stir constantly but gently to release the rice’s natural starch and achieve creamy texture.
Use freshly grated Parmesan for the best flavor and smoothness.
Do not overcook the rice; risotto should be creamy but slightly firm at the center.
Roasting the squash adds caramelized sweetness and depth to the dish.

Variations

Vegan Version: Use vegetable broth and omit butter and Parmesan; add nutritional yeast for cheesy flavor.
Add Protein: Stir in cooked chicken, shrimp, or crispy pancetta for a heartier meal.
Different Herbs: Try rosemary or thyme instead of sage for a slightly different aromatic profile.
Extra Vegetables: Add roasted mushrooms, spinach, or peas for more texture and flavor.

Freezing and Storage

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Risotto is best eaten fresh; reheating frozen risotto is possible but may be slightly softer. If freezing, portion into airtight containers for up to 1 month. Reheat gently with a splash of broth or water to restore creaminess.

Special Equipment Needed

Large skillet or saucepan
Baking sheet for roasting squash
Ladle for adding broth gradually
Wooden spoon or silicone spatula for stirring

Frequently Asked Questions (FAQ)

Can I use other squash varieties?
Yes, kabocha, acorn, or pumpkin can be substituted, but adjust cooking times as needed.
Can I make risotto ahead of time?
Risotto is best fresh, but you can prepare rice and squash separately and reheat together gently.
Do I need to stir constantly?
Frequent stirring helps release starch for creaminess, but you can stir every 2–3 minutes if attentive.
Can I use pre-cooked squash?
Yes, but add it later in the cooking process to avoid mushy texture.
How do I make it extra creamy?
Add 1–2 tablespoons of heavy cream or an extra tablespoon of butter at the end.

Conclusion

Butternut Squash Risotto with Parmesan and Sage is a comforting, elegant, and flavorful dish that highlights seasonal produce. Its creamy texture, nutty Parmesan, and aromatic sage make it a crowd-pleaser for any occasion. With simple ingredients, thoughtful preparation, and delicious results, this risotto is a must-have in your culinary repertoire. Whether for a cozy dinner or a special celebration, it’s a dish that satisfies both the palate and the heart.