This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!Jump to Recipe
Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.
This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.
This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!
What is risotto?
Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.
Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!
You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.
Ingredients you need
All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.
This is what you need:
- Butternut squash
- Arborio rice
- Vegetable broth
- White wine
- Shallots and garlic
- Parmesan cheese
- Sage leaves
- Olive oil
How to make Roasted Butternut Squash Risotto With Crispy Sage
I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!
Here’s how to make it:
- Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
- Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
- Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
- Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
- Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
- Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!
Helpful recipe tips
- Cut the squash into really small chunks to speed up the roasting process.
- Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
- Keep extra sage leaves on standby just in case some burn.
- Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!
Variations and substitutions
- Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
- Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
- If you don’t have vegetable stock, chicken stock is a great substitution.
Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.
It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency.
What goes well with risotto?
Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:
- Crispy Skin Salmon
- Rib-Eye Steak
- Creamy Pork Chops
- Everyday Baked Chicken Breast
- Delicata Squash Salad With Persimmons
Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!
Roasted Butternut Squash Risotto With Crispy Sage
- 1 cup Arborio rice
- 2 ½ cups vegetable broth hot
- ½ cup white wine or sub for extra broth
- 2 Shallots finely chopped
- 3 garlic cloves finely chopped
- 4 tbsp butter
- 2 cups Parmesan cheese
- Salt to taste
Roasted Butternut Squash
- 5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ cup vegetable stock
- ¼ cup sage
- 3 tbsp olive oil
- Crispy sage
- 1 cup roasted butternut squash
- Parmesan cheese
- Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.
- Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
- Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
- Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.
- Preheat oven to 450ºF.
- Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
- Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
- Mix the squash purée and parmesan cheese into the risotto.
- Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.