Creamy Butternut Squash and Sage Risotto: Your Ultimate Fall Comfort Food Recipe

There’s nothing quite like a warm, creamy bowl of risotto to chase away the chill of a crisp autumn or winter evening. This Butternut Squash Sage Risotto recipe is the epitome of comfort food, blending the sweet, earthy notes of seasonal butternut squash with the aromatic freshness of sage, all brought together in a rich, velvety Arborio rice dish. Simmered to perfection in vegetable broth, then lusciously finished with a touch of heavy cream and freshly grated Parmesan cheese, this risotto transforms simple ingredients into an extraordinary culinary experience. It’s not just a side dish; it’s a celebration of fall flavors, perfect for cozy weeknight dinners or an elegant addition to your holiday table.

The Allure of Creamy Butternut Squash Sage Risotto

Risotto holds a special place in my heart as one of the ultimate comfort foods. Its inherently creamy texture, achieved through patient stirring and the magical starch release of Arborio rice, makes it a truly satisfying dish. What I love most is its versatility; it’s like a blank canvas, eagerly awaiting vibrant ingredients to transform it, or it can be cherished simply with a sprinkle of cheese. This Butternut Squash Sage Risotto is particularly special, embodying the warmth and flavors of the autumn season.

This exquisite dish features tender Arborio rice, which absorbs the rich flavors of sweet butternut squash as it simmers. The addition of luxurious heavy cream and sharp Parmesan cheese creates an irresistible velvety consistency, while a generous garnish of fresh sage provides an aromatic, herbaceous finish. It’s an ideal accompaniment for holiday meals, pairing wonderfully with a succulent Herb Roasted Turkey, or serving as a magnificent centerpiece on its own.

If you’re a fan of my popular Cheesy Butternut Squash Orzo, you’ll undoubtedly fall in love with this risotto. It offers a similar profile of sweet squash and cheesy goodness but with the unique texture and richness that only a true risotto can provide. Whether you’re planning a sophisticated dinner party or simply seeking a comforting weeknight meal, this recipe is a must-add to your culinary repertoire.

And if you’re eager to explore more risotto creations, my site offers a variety of delightful options. Be sure to try my Baked Chicken Risotto with Kabocha Squash for a hearty twist, the incredibly convenient Instant Pot Mushroom Risotto, or this comforting Oven Baked Chicken Thighs with Risotto for a complete meal.

Why You Will Absolutely Adore This Easy Butternut Squash Risotto Recipe

• Bursting with Flavor: This isn’t just a plain risotto; it’s a symphony of tastes. The inherent sweetness of butternut squash, which deepens when cooked, marries perfectly with the luxurious richness of heavy cream, creating a delightfully velvety texture. This creamy base is then elevated by the sharp, salty, umami kick of freshly grated Parmesan cheese, balanced with the distinct, earthy aroma of fresh sage. Every spoonful delivers a complex yet harmonious flavor profile that is truly addictive.
• Surprisingly Easy to Master: While risotto often carries a reputation for being complicated, this recipe breaks it down into simple, manageable steps. Yes, it requires a bit of gentle stirring – a labor of love that is incredibly rewarding – but the technique itself is straightforward. I’ll guide you through making this butternut squash risotto with ease, proving that a restaurant-quality side dish (or even a light main) is well within your reach, even on a weeknight.
• The Ultimate Comfort Food Experience: When the temperatures drop and you crave something that warms you from the inside out, risotto is the answer. It’s the kind of dish that nourishes both body and soul, offering a sense of coziness and contentment. This butternut squash sage risotto, with its rich ingredients and hearty texture, is truly one of those “stick-to-your-ribs” recipes that makes you feel utterly pampered and satisfied. It’s perfect for creating that warm, inviting atmosphere at home.
• Seasonal and Wholesome: Butternut squash is a nutritional powerhouse, packed with vitamins, fiber, and antioxidants. Incorporating this vibrant fall vegetable not only adds incredible flavor and natural sweetness but also makes this dish a wholesome choice. Eating seasonally ensures peak flavor and freshness, and this risotto celebrates the best of autumn’s bounty.
• Impressive Yet Approachable: Serving a homemade risotto always feels special, whether you’re hosting a dinner party or simply treating your family. This recipe delivers an impressive dish that looks and tastes gourmet, yet the steps are clear and achievable for any home cook. It’s an elegant dish without the fuss.

Essential Recipe Ingredients and Smart Substitutions

Crafting the perfect butternut squash sage risotto starts with selecting high-quality ingredients. Here’s a detailed look at what you’ll need and how you can adapt the recipe to suit your preferences:

• Olive Oil – I recommend using a good quality extra virgin olive oil for sautéing the vegetables. Its fruity notes complement the other flavors beautifully. If you don’t have EVOO, any neutral oil like canola or grapeseed oil will work, but it might slightly alter the nuanced flavor.
• Base Vegetables – The foundation of any great risotto lies in its aromatics. I use finely chopped yellow onion and freshly minced garlic to build a robust flavor base. Fresh garlic is always preferred for its pungent, vibrant taste, but in a pinch, a good quality garlic powder (use about ¼ teaspoon per clove) can be substituted. Avoid pre-minced jarred garlic if possible, as it often lacks the fresh bite.
• Butternut Squash: This recipe shines with the natural sweetness of butternut squash, which adds a lovely depth and creamy texture to the risotto. When cooked, it becomes wonderfully tender and slightly caramelized. If butternut squash isn’t available or you’d like to experiment, other delicious squash varieties like delicata, acorn, honey nut, or even kabocha squash would be excellent alternatives, each offering a slightly different sweet and earthy profile. You can use fresh or pre-chopped frozen butternut squash for convenience.
• Rice – The star of any risotto is the rice. I specifically use short-grain Arborio rice, which is highly prized for its high starch content. As it cooks and is stirred, Arborio rice gradually releases its starches, creating that signature creamy, luxurious texture that defines a perfect risotto. Avoid using long-grain rice, as it won’t achieve the desired creaminess.
• Heavy Cream – A splash of heavy cream at the end takes this risotto to another level of richness and velvety smoothness. It enhances the luxurious mouthfeel and brings all the flavors together beautifully. For a slightly lighter version, you could use half-and-half or even milk, but the cream truly makes it decadent.
• Broth – I opt for vegetable broth in this recipe to keep it vegetarian-friendly and allow the squash and sage flavors to shine. Ensure your broth is warm when adding it to the rice; this helps maintain an even cooking temperature and prevents the rice from seizing. If you’re not catering to vegetarians, chicken broth can be used for a richer, more savory undertone.
• Cheese – Freshly grated Parmesan cheese is non-negotiable for the best flavor and melting quality. Pre-grated cheeses often contain anti-caking agents that can make the risotto gritty. Grating it fresh just before adding ensures maximum creaminess and that irresistible salty, nutty bite. For variations, consider Pecorino Romano for a sharper flavor, or even a soft goat cheese stirred in at the end for a tangy creaminess.
• Sage: Fresh sage is absolutely crucial for the distinct, earthy, and aromatic flavor that defines this risotto. I love to incorporate both chopped sage leaves into the finished dish and use whole sage leaves as a beautiful garnish. For an extra special touch, you might try adding fried sage leaves, which become wonderfully crispy and fragrant.

To fry sage leaves: This simple technique adds incredible flavor and texture. Here’s how: 1. Lightly coat the bottom of a small skillet with extra-virgin olive oil. 2. Heat the oil over medium heat until it shimmers gently. 3. Carefully add fresh sage leaves in a single layer. 4. Watch them very closely, as they crisp up quickly, usually within about 30 seconds. 5. Remove the crispy sage leaves with a slotted spoon and let them drain on a paper towel. Add these delicate, flavorful crispy sage leaves to your risotto just before serving for an elegant touch and a burst of concentrated sage flavor.

Step-by-Step Guide: How to Make This Easy Butternut Squash Sage Risotto

Making a creamy risotto might seem daunting, but with these clear steps, you’ll achieve a perfect dish every time. This recipe offers a slightly simplified approach while still delivering all the classic risotto comfort.

Step 1. Prepare and Sauté the Vegetables: Begin by heating the olive oil in a large skillet over medium heat. Add the chopped yellow onion and minced fresh garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant. Next, incorporate the diced butternut squash into the skillet and continue to cook for approximately 15 minutes, or until the squash pieces are tender and slightly softened. Once cooked, remove the squash from the skillet and set it aside. This ensures the squash holds its shape and doesn’t get mushy during the rice cooking process.

Optional Time-Saving Tip: Roast the Squash! For an even deeper flavor and to save time while the risotto cooks, consider roasting your butternut squash. Simply toss small cubes of squash with olive oil, salt, and pepper in a bowl. Spread them evenly on a baking sheet and roast in a preheated oven at 400 degrees F (200 degrees C) for 25-30 minutes, or until tender and lightly caramelized. Roasted squash adds an extra layer of sweetness and texture to the finished risotto.

Step 2: Initiate the Risotto with Rice and Cream: In a medium saucepan, add the Arborio rice. Pour in the heavy cream and stir continuously until the rice has completely absorbed it. This initial absorption should happen quite quickly, signaling the start of the creamy risotto process. The cream will begin to coat the rice grains, contributing to their ultimate tender and luxurious texture.

Step 3. Gradually Add the Broth and Simmer: Now, it’s time for the key to risotto’s creaminess. Pour in 1 cup of warm vegetable broth. Stir constantly and gently, allowing the rice to absorb all the liquid before adding more. This consistent stirring helps to agitate the rice grains, encouraging them to release their natural starches. Once the first cup is fully absorbed, add the *remaining* broth to the saucepan and bring it to a gentle boil. Place a lid on the saucepan, reduce the heat to low, and let it simmer for about 20 minutes. Keep an eye on it to ensure the liquid doesn’t evaporate too quickly. The rice is ready when all the broth has been absorbed and the grains are tender yet still have a slight al dente bite. Fluff the cooked rice gently with a spoon.

Step 4. Fold in Squash and Cheese: Once the rice is perfectly cooked, return the reserved butternut squash to the saucepan. Stir it in gently along with the salt, black pepper, and the freshly grated Parmesan cheese. The residual heat will melt the cheese into a luscious sauce, coating every grain of rice and piece of squash.

Step 5. Final Seasoning and Serving: Taste the risotto and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh sage leaves – either whole for a dramatic presentation or finely chopped for an integrated herbaceous flavor. Allow the risotto to cool slightly for a minute or two before serving immediately. Risotto is best enjoyed fresh from the pan while it’s still wonderfully creamy and warm. Enjoy!

Creative Recipe Modifications for Your Butternut Risotto

This butternut squash sage risotto recipe is wonderfully adaptable! Feel free to experiment with these modifications to customize it to your taste or what you have on hand:

• Different Squash Varieties: While butternut squash is fantastic, this recipe welcomes other types of winter squash. Consider using acorn squash for a nuttier flavor, delicata squash (which doesn’t even need peeling!), honey nut squash for concentrated sweetness, or kabocha squash for its dense, slightly savory flesh. Each will lend a unique character to your risotto.
• Alternative Risotto Rice: Arborio is widely available and works perfectly. However, for a truly authentic Italian experience, you might seek out Carnaroli, often favored by chefs for its superior starch content and ability to stay al dente, or Vialone Nano, which produces a slightly more fluid risotto and cooks faster.
• Broth Options: To deepen the flavor, if you are not serving vegetarian diners, you can absolutely swap the vegetable broth for a high-quality light chicken broth. This will add a savory, umami richness that complements the squash beautifully.
• A Splash of Wine: For an extra layer of complexity and acidity, a small amount of dry white wine can be added. After sautéing the rice in Step 2, pour in about half a cup of white wine (such as Pinot Grigio or Sauvignon Blanc) and stir until it’s completely absorbed and reduced. This step deglazes the pan and adds a wonderful brightness to the finished dish before you begin adding the cream and broth.
• Cheese Adventures: Parmesan is classic, but don’t limit yourself! A creamy Fontina cheese would melt beautifully, while a sharper Pecorino Romano could add a bolder, saltier punch. For a tangy, earthy note, stir in some crumbled goat cheese right before serving. Even a hint of smoked Gouda could introduce an unexpected depth of flavor.
• Making it Vegan or Dairy-Free: To adapt this recipe for vegan or dairy-free diets, use a good quality plant-based heavy cream (like oat or cashew-based cream) and a nutritional yeast or plant-based Parmesan alternative. Ensure your vegetable broth is also certified vegan.
• Adding Other Ingredients: Risotto is incredibly versatile! Consider adding sautéed mushrooms for an earthy umami boost, fresh spinach or kale for a touch of green and added nutrients, sun-dried tomatoes for a burst of concentrated flavor, or even roasted chestnuts for a truly seasonal, luxurious feel. For protein, seared scallops or grilled chicken breast would pair wonderfully.

Pro Tip for Enhanced Sage Flavor: To infuse even more of that aromatic, earthy sage essence into your risotto, try adding 1 teaspoon of dried sage or a tablespoon of finely chopped fresh sage directly into the skillet while you are cooking the butternut squash. This allows the sage to bloom in the oil and meld its flavors deeply into the squash before it’s combined with the rice.

Frequently Asked Questions About Butternut Squash Risotto

Perfect Pairings: What to Serve with Butternut Squash Risotto

Butternut squash risotto is a rich and flavorful dish that can stand on its own, but it also pairs beautifully with a variety of sides to create a well-rounded meal. Here are some delicious suggestions:

• Breads: A crusty baguette or a warm slice of garlic bread is perfect for soaking up any remaining creamy sauce. Its simple texture and flavor complement the richness of the risotto.
• Fresh Salads: To cut through the richness of the risotto, a crisp, vibrant salad is an excellent choice. Consider light and refreshing options such as my Mediterranean Bean Salad, a zesty Lemon Arugula Salad with Pine Nuts, the simple and fresh Easy Lebanese Salad, a nutty Shaved Brussels Sprout Salad, a bright Kale Salad with Lemon Dressing, or a classic Everyday Italian Salad.
• Cooked Vegetable Sides: If you prefer cooked vegetables, try these delightful options. My Lebanese Green Beans offer a unique flavor, Turmeric Roasted Cauliflower adds a warm spice, Green Beans with Bacon provides a savory crunch, a medley of Mediterranean Roasted Vegetables offers aromatic sweetness, or a simple Roasted Broccoli dish brings a healthy, slightly charred element.
• Protein Additions: For a more substantial meal, pair your risotto with a lean protein. Seared chicken breast, pan-fried scallops, grilled shrimp, or even a simple herb-crusted pork tenderloin would complement the creamy risotto without overpowering it.

More Delicious Butternut Squash Recipes You’ll Love:

As the leaves change and temperatures drop, squash season truly comes into its own. If you’re as big a fan of butternut squash as I am, you’ll be delighted to explore these other comforting and flavorful recipes that highlight this versatile vegetable:

• BUTTERNUT SQUASH APPLE BAKE
• BUTTERNUT SQUASH PASTA
• CHEESY BUTTERNUT SQUASH ORZO
• BUTTERNUT SQUASH STUFFING
• BUTTERNUT SQUASH & SWEET POTATO SOUP
• CURRIED BUTTERNUT SQUASH SOUP
• BUTTERNUT SQUASH CHICKPEA COCONUT CURRY

If you try this delightful Butternut Squash Sage Risotto, please leave me a star rating and a comment below, and be sure to follow me on Instagram @acedarspoon for even more delicious and inspiring recipes!

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Butternut Squash Sage Risotto

By Julia Jolliff

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

Servings: 5 cups

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Butternut Squash Sage Risotto is a creamy and comforting fall dish.

Ingredients 

• ▢ 2 tablespoons olive oil
• ▢ 1 yellow onion,, chopped
• ▢ 3 cloves garlic,, minced
• ▢ 2 cups butternut squash, chopped into small chunks, {or frozen butternut squash works too}
• ▢ 1 1/2 cups arborio rice
• ▢ 1/4 cup heavy cream
• ▢ 3 1/2 cups vegetable broth
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/3 cup Parmesan cheese,, grated
• ▢ fresh sage,, chopped or whole

Instructions 

• In a large skillet, sauté the onion and garlic in the olive oil for 2-3 minutes over medium heat, until softened and fragrant. Then, add in the butternut squash, stirring occasionally, and continue to cook for another 15 minutes, or until the squash becomes tender. Remove the cooked squash from the skillet and set it aside for later.
• Optional Time Saver: For enhanced flavor and convenience, you can roast the squash while preparing the risotto. Simply toss small, uniform cubes of squash with a drizzle of olive oil, a pinch of salt, and a dash of pepper in a bowl. Spread them evenly on a baking sheet and roast at 400 degrees F (200 degrees C) for 25-30 minutes, or until tender and lightly caramelized.
• Now, add the Arborio rice into a medium saucepan. Pour in the heavy cream and stir continuously until the rice has fully absorbed all the cream. This step should happen quite quickly as the rice rapidly soaks up the liquid.
• Next, pour in 1 cup of warm vegetable broth. Stir constantly and gently until the broth is completely absorbed by the rice. This constant stirring is vital for releasing the rice’s starches, which creates the creamy texture. Once absorbed, add the remaining broth to the saucepan and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a lid, and let it gently simmer for approximately 20 minutes. The rice is ready once all the liquid has been absorbed and the grains are tender with a slight al dente bite. Fluff the risotto lightly with a spoon.
• Return the cooked butternut squash to the saucepan. Stir it gently into the risotto along with the salt, black pepper, and freshly grated Parmesan cheese until everything is well combined and the cheese has melted into a creamy consistency. Garnish generously with fresh sage leaves, either chopped or whole, for an aromatic finish.
• Allow the risotto to cool slightly for a minute or two before serving and enjoying immediately while it’s warm and wonderfully creamy.

Notes

Optional Sage Enhancement: For an even more pronounced earthy sage flavor, you can add 1 teaspoon of dried sage or 1 tablespoon of finely chopped fresh sage directly into the risotto while cooking the butternut squash in Step 1. This allows the sage to infuse deeply into the dish from the beginning.

 

How do I know if risotto is done cooking?

The risotto is ready when all the liquid has been absorbed by the rice, and the rice itself is cooked to an al dente consistency – tender but with a slight, pleasant bite in the center. The overall dish should be creamy and slightly flowing, not overly stiff. It will continue to thicken as it rests briefly off the heat.

Should I stir risotto while it cooks?

Yes, consistent stirring is important. It helps agitate the Arborio rice grains, causing them to release their starches. This starch release is key to achieving risotto’s characteristic creamy texture. Stir gently and continuously to ensure even cooking and creaminess without breaking the rice grains.

How do I store leftovers?

Store any leftover butternut squash risotto in an airtight container in the refrigerator. It will keep well for up to 5 days.

How do I reheat this risotto?

To reheat, place the desired amount of risotto in a skillet over low heat. Add a splash of vegetable broth or water (about 1-2 tablespoons per serving) to help loosen it up and restore its creamy texture. Stir gently until it’s warmed through and creamy again. Avoid high heat to prevent drying.

Can I freeze risotto?

It is generally not recommended to freeze risotto. The freezing and thawing process can cause the rice grains to become hard and grainy, and the creamy texture may separate, significantly altering the dish’s quality.

What type of rice should I use?

For an authentic and creamy risotto, always use short-grain, high-starch varieties such as Arborio, Carnaroli, or Vialone Nano. These types of rice release their starches during cooking, which is crucial for achieving the characteristic velvety texture of risotto.

Nutrition

Calories: 376kcal, Carbohydrates: 59g, Protein: 8g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 18mg, Sodium: 1237mg, Potassium: 301mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6531IU, Vitamin C: 14mg, Calcium: 125mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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