This Butternut Squash and Sage Risotto is a creamy, comforting fall dish that combines the sweetness of roasted butternut squash with the earthy flavor of fresh sage. Easy to make with a few simple techniques, it’s perfect for a cozy, seasonal meal, and can be customized with your favorite ingredients like crispy pancetta.
As the air gets crisper and the leaves start to fall, there’s nothing better than cooking up a warm, comforting dish that makes your kitchen smell like autumn. Enter Butternut Squash and Sage Risotto—a creamy, dreamy bowl of coziness that’s perfect for a chilly evening. This dish combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage, all tied together by the smooth creaminess of perfectly cooked risotto.
Whether you’re looking for a hearty weeknight meal or something special for the weekend, this risotto has everything: flavor, texture, and seasonal charm. Plus, it’s easier than you think! Let me show you how you can master this classic Italian dish with just a few simple techniques.
Why You’ll Love This Recipe
This risotto hits all the right notes for fall:
- Roasted Butternut Squash: Roasting the squash brings out its natural sweetness, creating depth and caramelized flavor.
- Fresh Sage: Sage has an earthy, slightly peppery taste that complements the sweetness of the squash and adds a cozy autumnal feel.
- Creamy Risotto: Arborio rice is the hero here. When cooked with care, it turns into a luxurious, creamy base that pairs beautifully with fall ingredients.
This dish strikes a perfect balance between savory and sweet, while remaining rich and satisfying without feeling heavy. It’s a delicious reminder that simple, seasonal ingredients are often all you need to make a standout meal.
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Mastering the Art of Risotto: A Few Simple Tips
Risotto might have a reputation for being tricky, but with the right technique, you’ll have a perfect dish every time.
1. Toast the Rice
Before you start adding broth, take a couple of minutes to toast the Arborio rice in olive oil. This simple step adds a light nuttiness and enhances the overall flavor of the dish.
2. Stir, Stir, Stir
Risotto is all about developing that signature creaminess. As you stir the rice, it releases starches that give risotto its luxurious texture. The key is patience—add warm broth gradually and let it absorb fully before adding more.
3. Warm Broth is a Must
Always use warm broth to keep the cooking process smooth and consistent. Adding cold broth can disrupt the cooking and make your rice unevenly cooked. Keep the broth on a low simmer nearby so it’s ready when you need it.
4. Get the Right Texture
The perfect risotto is creamy but still has a slight bite to it—what the Italians call “al dente.” Taste the rice as you go to ensure it’s cooked just right!
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Seasonal Stars: Butternut Squash and Sage
Butternut Squash is the quintessential fall ingredient. Its natural sweetness makes it incredibly versatile, whether in soups, salads, or this risotto. Plus, it’s packed with vitamins A and C, fiber, and antioxidants, making it as nutritious as it is delicious.
Sage brings a distinct, aromatic quality that instantly makes a dish feel more comforting. When paired with the sweetness of the squash, it creates a perfect balance of flavors. Fresh sage leaves, thinly sliced and folded into the risotto at the end, provide warmth and depth, adding a little something extra to this cozy dish.
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Flavor Customization: Make It Your Own
This risotto is already a flavor-packed dish, but if you want to take it up a notch, here are a few customization ideas:
- Add Crispy Pancetta or Toasted Walnuts: These will add a delightful crunchy texture to the dish.
- Swap Parmesan for Pecorino: For a sharper, more robust flavor, use Pecorino cheese instead of Parmesan.
- Make It Vegan: Skip the butter and cheese, and use nutritional yeast for a cheesy flavor without the dairy.
Storage and Reheating Tips
Got leftovers? Store your risotto in an airtight container in the fridge for up to 3 days. When reheating, risotto can sometimes dry out a bit. Simply add a splash of broth or water when you reheat it on the stovetop, stirring until it’s creamy again.
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Butternut Squash and Sage Risotto
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 1 1/2 cups Arborio rice
- 1 tsp The Spice Girl Kitchen Italian Seasoning
- 1/2 cup dry white wine (optional, or use more broth)
- 5-6 cups vegetable broth, warmed
- 8 fresh sage leaves, thinly sliced
- 1 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- Fresh sage leaves and Parmesan, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- In a large pan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and stir to coat the grains in the oil. Toast for 2-3 minutes until the edges of the rice become translucent. Add 1 teaspoon of Italian seasoning and stir to combine, allowing the herbs to bloom.
- Pour in the white wine (if using), stirring until it’s mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait for each ladle of broth to be absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite. You may not need all the broth.
- Stir in the roasted butternut squash and sliced sage leaves. Cook for another 2-3 minutes to combine the flavors.
- Remove the risotto from the heat and stir in the butter and Parmesan cheese. Season with salt and freshly cracked pepper to taste.
- Serve hot, garnished with extra fresh sage leaves and a sprinkle of Parmesan or nutritional yeast.
Notes
Flavor Customization: Make It Your Own
This risotto is already a flavor-packed dish, but if you want to take it up a notch, here are a few customization ideas:- Add Crispy Pancetta or Toasted Walnuts: These will add a delightful crunchy texture to the dish.
- Swap Parmesan for Pecorino: For a sharper, more robust flavor, use Pecorino cheese instead of Parmesan.
- Make It Vegan: Skip the butter and cheese, and use nutritional yeast for a cheesy flavor without the dairy.
Storage and Reheating Tips
Got leftovers? Store your risotto in an airtight container in the fridge for up to 3 days. When reheating, risotto can sometimes dry out a bit. Simply add a splash of broth or water when you reheat it on the stovetop, stirring until it’s creamy again.I hope this Butternut Squash and Sage Risotto brings warmth and joy to your fall table! It’s a simple yet elegant meal that showcases the best of the season’s ingredients. Whether you’re making it for yourself or sharing it with family and friends, it’s sure to become a fall favorite.
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