Butternut Squash Risotto
This Butternut Squash Risotto recipe is the ultimate cozy fall dinner. Creamy arborio rice is simmered with roasted butternut squash, fresh sage, and parmesan for a rich, flavorful (almost) one-pot meal that’s simple enough for a weeknight but elegant enough for guests.
Whether you’re craving comfort food or planning a seasonal dinner party, this risotto brings restaurant-quality flavor without the fuss.
It’s the perfect recipe for fall, when cozy comfort food is all we want. The roasted squash adds a natural sweetness that pairs so well with earthy sage, making every bite taste like autumn in a bowl.
Whether you’re serving it as a main course with a slow roasted whole chicken or with a simple salad (love this baby gem salad!) or as a side for a holiday meal, it’s guaranteed to impress.
And if you’re looking for more fall-inspired sides, you’ve got to try my Butternut Squash Mac and Cheese or Air Fryer Brussels Sprouts with Bacon, both are perfect for rounding out your fall table with even more comfort.
Why This Recipe Works
- Festive Flavor: A unique twist on seasonal ingredients, highlighting sweet roasted butternut squash and fragrant sage. The kind of dish that steals the spotlight on any Thanksgiving table.
- Creamy Without Cream – The starch from the arborio rice plus mashed squash creates that luscious, velvety texture—no heavy cream required.
- Weeknight-Easy, Dinner-Party Worthy – Simple ingredients and straightforward steps make it doable on a busy night, yet it feels fancy enough to serve guests.
- Versatile – Whether you serve it as a show-stopping main or a tasty vegetarian side, this butternut squash risotto fits the bill.
Ingredients You’ll Need
- Butternut squash – Use a small squash (about 2 lbs), peeled, seeded, and cubed into ½-inch pieces. Roasting brings out its natural sweetness and caramelizes the edges for extra flavor.
- Chicken broth – Slowly absorbed by the rice, making the risotto creamy. Use vegetable broth for a vegetarian version.
- Unsalted butter – Divided and added in stages. This technique layers buttery richness into the dish.
- Olive oil – Used for roasting squash and sautéing shallots, adding depth and preventing burning.
- Shallots – Milder than onions with a delicate sweetness that complements squash without overpowering it.
- Fresh sage leaves – Adds an earthy, peppery flavor. Fry a few extra leaves for a crispy garnish.
- Arborio rice – A short-grain rice that soaks up liquid gradually, creating that signature creamy risotto texture.
- Dry white wine – A splash of Sauvignon Blanc or Pinot Grigio adds brightness and cuts through the richness.
- Parmesan cheese – Freshly grated Parmigiano-Reggiano melts in for nutty, savory creaminess.
- Lemon zest – Just a pinch adds a pop of citrus to balance the richness.
- Optional finish – Drizzle aged balsamic or truffle oil before serving for a restaurant-style touch.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions and Variations
- Herbs – Swap sage with rosemary or thyme for a different flavor profile.
- Cheese – Try Pecorino Romano for a sharper, saltier bite.
- Wine-free – Skip the wine and use extra broth for a family-friendly version.
- Vegan – Use vegetable broth, plant-based butter, and a vegan parmesan alternative.
- Add-ins – Stir in sautéed mushrooms, roasted garlic, or crispy pancetta for more texture and flavor.
- Spicy twist – Add a pinch of red pepper flakes to the shallot mixture for subtle heat.
How to Make Butternut Squash Risotto
- Roast the Squash. Preheat the oven to 425°F. Toss cubed squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized. Mash half into a purée with a splash of broth; leave the rest cubed.
- Mash the squash: Mash half the squash with a fork in a small mixing bowl (I like to add more salt here) into a coarse purée. Mix the purée with ¾ cup of broth and set aside.
- Sauté aromatics. In a wide pan, melt the butter with olive oil. Add the shallots and sage, cooking until softened and fragrant (about 3 minutes).
- Toast the rice. Stir in the arborio rice and cook 1–2 minutes until glossy and lightly translucent at the edges. This prevents mushy risotto.
- Add broth gradually. Stir in the warm broth one ladle at a time, waiting until each addition is nearly absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
- Add Butternut Squash: Reduce to low heat and stir in the mashed roasted squash until fully combined with the rice. Then mix in the remaining roasted butternut squash cubes.
- Finish the risotto – Lower the heat and stir in the remaining butter, Parmesan cheese, lemon zest, and roasted squash cubes. Taste and adjust seasoning.
- Serve – Spoon into bowls and top with crispy sage leaves. Drizzle with balsamic or truffle oil if desired.
How to Serve
Here are some of my favorite serving ideas for your butternut squash risotto:
- Perfect Side Dish: Pair alongside air fryer chicken cutlets (love this air fryer chicken seasoning), juicy pork chops, or pistachio crusted salmon for a complete, comforting meal.
- Vegetarian Feast: Serve with roasted broccolini, sautéed green beans, or a simple salad like this chopped vegetable salad for a festive vegetarian option.
- Holiday Spread: Plate in a shallow bowl with a drizzle of good quality aged balsamic or truffle oil and fried sage on top for a fancy Thanksgiving or holiday dinner.
Recipe FAQs
You can prep the squash and broth ahead, but the risotto itself is best made fresh so it stays creamy.
Short-grain rice is best for creaminess and achieving the right texture. Long-grain rice won’t absorb liquid the same way.
Add broth gradually and stir frequently. Stop adding liquid once the rice is tender and creamy.
The key is stirring frequently while gradually adding warm broth. Rushing the process or using cold liquid can make it less creamy.
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Butternut Squash Risotto
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Ingredients
- 1 small butternut squash about 2 lbs, peeled, seeded, and cut into ½-inch cubes
- 2 tbsp olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 ¾ cups chicken broth
- 4 tbsp unsalted butter divided
- 2 shallots finely minced
- 6 fresh sage leaves finely sliced (plus extra for garnish)
- 1 ½ cups arborio rice
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio works well
- ½ cup finely grated Parmesan cheese Parmigiano-Reggiano if possible
- ½ teaspoon lemon zest
- Salt and freshly cracked black pepper
- Optional finish: drizzle of good quality aged balsamic or truffle oil
Instructions
- Preheat the oven to 425°F. Place butternut squash cubes on a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and caramelized at the edges. Mash half with a fork in a small mixing bowl (I like to add more salt here) into a coarse purée. Mix the purée with ¾ cup of broth and set aside.1 small butternut squash, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 2 tbsp olive oil
- Meanwhile, in a medium saucepan, bring the stock to a gentle simmer over medium heat. Keep it warm on low heat while you prepare the risotto.5 ¾ cups chicken broth
- While the squash is roasting, melt 2 tbsp of butter with 1 tbsp of olive oil in a wide heavy heavy-bottomed pan over medium heat. Add the minced shallots and sage. Sauté until the shallots are soft and translucent, about 3 minutes, and the sage is fragrant.4 tbsp unsalted butter, 2 shallots, 6 fresh sage leaves
- Add the arborio rice and stir to coat, toasting until the grains are glossy and the edges look translucent, about 2 minutes.1 ½ cups arborio rice
- Pour in the white wine, stirring until it’s almost fully absorbed.½ cup dry white wine
- Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be about 90% absorbed before the next. Continue until rice is al dente and creamy, about 18–20 minutes.
- Reduce the heat to low and stir in the mashed roasted squash until fully combined with the rice. Then mix in the remaining roasted butternut squash cubes. Then mix in the remaining 2 tbsp of butter, parmesan cheese, and lemon zest. Taste and add more salt and pepper if needed.½ cup finely grated Parmesan cheese, ½ teaspoon lemon zest
- Divide the risotto into bowls and serve, topped with fresh sage.
Notes
Garnish with fried sage leaves by quickly pan frying them in butter until crisp
Add a drizzle of balsamic glaze or truffle oil for depth
You can use 4 cups broth and 1 cup water if you dont want to open another carton of broth.
Nutrition
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