Creamy butternut squash risotto with crispy fried sage. A cozy fall recipe that is perfect for weeknight dinners or cozy gatherings!
Fall is my absolute favorite time of year in the kitchen! There’s just something so satisfying about cooking with seasonal ingredients, and right now, my garden is overflowing with sage. I just love that aroma and flavor, don’t you?
Not to mention, the butternut squash are piled high at the farmer’s market. The abundance of seasonal ingredients can only mean one thing: time for this incredible risotto!
The earthy sweetness of the squash pairs perfectly with the fragrant sage, and the result is a creamy dreamy dish that captures the essence of fall.
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Ingredients For Creamy Butternut Squash Risotto With Crispy Fried Sage
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup Arborio rice
- 1 cup dry white wine (or an extra cup of broth if you prefer)
- 2-3 cups hot vegetable broth
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh sage leaves
- Salt and freshly ground black pepper to taste
Instructions
Roast the Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Sauté the Aromatics
While the squash is roasting, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Toast the Rice
Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
Deglaze & Simmer
Pour in the white wine (or broth) and stir, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated.
Add Broth Gradually
Now comes the classic risotto technique! Add the hot vegetable broth, one cup at a time, stirring continuously until each addition is absorbed before adding the next. This slow process allows the rice to release its starch and create that wonderfully creamy texture.
Stir in Squash & Cheese
Once all the broth has been added and the rice is cooked through but still has a slight bite (about 15-20 minutes total), stir in the roasted butternut squash and grated Parmesan cheese. Season generously with salt and pepper.
Fry the Sage
In a separate small skillet, heat a thin layer of olive oil over medium heat. Fry the sage leaves in the hot oil for about 30 seconds, or until crisp. Be careful, as the oil may splatter. Remove the sage leaves with a slotted spoon and drain on a paper towel. Then rough chop.
Serve
Serve the risotto immediately, topped with the crispy fried sage leaves and extra grated Parmesan cheese.
Variations of Butternut Squash Risotto
- Spice it Up: Add a pinch of red pepper flakes or a dash of nutmeg for warmth.
- Herby Goodness: Try rosemary or thyme in addition to, or instead of, the sage.
- Make it Vegan: Use nutritional yeast in place of the Parmesan cheese for a vegan-friendly version.
- Add Protein: Stir in cooked shrimp, chicken, or sausage for a heartier meal.
Serving Suggestions for Butternut Squash Risotto
- This risotto is delicious on its own, but it also pairs well with roasted chicken, grilled pork chops, or a simple green salad.
- For a more substantial meal, serve it alongside a crusty loaf of bread for dipping into the creamy sauce.
Storing Your Creamy Butternut Squash Risotto
- Refrigerator: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth to loosen it up.
- Freezer: To freeze, let the risotto cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts About Making Butternut Squash Risotto
This butternut squash risotto is truly a celebration of fall flavors! It’s surprisingly easy to make, and the result is a dish that’s both comforting and elegant. Whether you’re cooking for a special occasion like Thanksgiving or a simple weeknight meal, this risotto is a must-make. Give it a try and let me know what you think in the comments below!
Not growing your own herb garden yet so you have ingredients to make recipes like this on hand? Read my easy guide to getting your herb garden started for next year.
And if you want to learn how to grow butternut squash in your vegetable garden, read this article from the University of Maryland Cooperative Extension.
Thank you for visiting the blog today!
Enjoy your day! xo
Creamy Butternut Squash Risotto
Equipment
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 small Onion Finely chopped
- 1 clove Garlic Finely minced
- 1 cup Arborio Rice
- 1 cup white wine dry, or extra cup of broth
- 2-3 cups vegetable broth
- 1 butternut squash squash, peeled, seeded, and cubed (about 4 cups
- ½ cup parmesan cheese plus extra for serving
- ¼ cup sage leaves rough chop
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the squash is roasting, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
- Pour in the white wine (or broth) and stir, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated.
- Add the hot vegetable broth, one cup at a time, stirring continuously until each addition is absorbed before adding the next.
- Once all the broth has been added and the rice is cooked through but still has a slight bite (about 15-20 minutes total), stir in the roasted butternut squash and grated Parmesan cheese. Season generously with salt and pepper.
- In a separate small skillet, heat a thin layer of olive oil over medium heat. Fry the sage leaves in the hot oil for about 30 seconds, or until crisp. Be careful, as the oil may splatter. Remove the sage leaves with a slotted spoon and drain on a paper towel.
- Serve the risotto immediately, topped with the crispy fried sage leaves and extra grated Parmesan cheese.
