Butternut Squash Risotto with Sage Brown Butter
A luxuriously creamy butternut squash risotto finished with nutty sage brown butter and Parmesan — one of the most comforting butternut squash recipes you can make, delivering rich flavor at approximately 420 calories per serving.
20m
4
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Ingredients
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 small squash)
- 1 1/2 cups Arborio rice
- 5 cups low-sodium vegetable broth, warmed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 10 fresh sage leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Toasted pumpkin seeds for garnish (optional)
Instructions
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized at the edges. Remove from oven and set aside. Mash about one-third of the roasted squash with a fork to create a chunky purée; leave the rest in cubes.
- 2
Warm the Broth
Pour the vegetable broth into a medium saucepan and heat over low heat until it reaches a gentle simmer. Keep the broth warm throughout the cooking process — adding cold broth to risotto will lower the temperature and result in uneven cooking.
- 3
Sauté the Aromatics
In a large, wide, heavy-bottomed saucepan or Dutch oven, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and is foamy, add the diced onion and cook, stirring frequently, for 5–6 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown.
- 4
Toast the Arborio Rice
Add the Arborio rice to the pan and stir to coat every grain with the oil and butter mixture. Toast the rice over medium heat for 2 minutes, stirring constantly, until the edges of the grains appear slightly translucent. This step is key to achieving a creamy yet perfectly structured risotto.
- 5
Deglaze with White Wine
Pour in the dry white wine and stir continuously until it has been completely absorbed by the rice, about 1–2 minutes. The alcohol will cook off, leaving a subtle brightness that balances the sweetness of the butternut squash.
- 6
Add Broth Gradually and Cook the Risotto
Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Maintain a steady medium to medium-low heat throughout. Continue this process for 20–25 minutes until the rice is al dente — tender with just a slight bite at the center — and the mixture has a loose, creamy consistency.
- 7
Fold in the Squash and Finish the Risotto
Reduce the heat to low and stir in both the mashed squash purée and the cubed roasted squash pieces. Add the freshly grated nutmeg, lemon juice, 2 tablespoons of butter, and Parmigiano-Reggiano. Stir vigorously for 1–2 minutes — this technique, called 'mantecatura,' creates an ultra-creamy, emulsified texture. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
- 8
Make the Sage Brown Butter
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Once melted, continue cooking, swirling the pan occasionally, for 2–3 minutes until the butter turns a deep golden amber and smells nutty. Add the fresh sage leaves and fry them for 30–45 seconds until crisp. Remove from heat immediately to prevent burning.
- 9
Serve
Spoon the butternut squash risotto into warm shallow bowls. Drizzle each portion with the sage brown butter and top with a few crispy fried sage leaves. Finish with an extra grating of Parmigiano-Reggiano and, if desired, a scattering of toasted pumpkin seeds for crunch. Serve immediately — risotto waits for no one!
Chef's Tips
For the creamiest risotto, never stop stirring — constant agitation releases the starch from the Arborio rice, which is what gives risotto its signature silky texture. If your risotto thickens too much before serving, stir in a splash of warm broth to loosen it. Roasting the squash ahead of time (up to 2 days in advance) is a great time-saving trick for weeknight cooking. Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop with a little broth or water.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this butternut squash risotto with sage brown butter
How long does it take to make Butternut Squash Risotto with Sage Brown Butter?
This recipe takes 1H5 minutes total time, including 20 minutes prep time and 45 minutes cooking time.
How many servings does this Butternut Squash Risotto with Sage Brown Butter recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Butternut Squash Risotto with Sage Brown Butter recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Butternut Squash Risotto with Sage Brown Butter recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this butternut squash risotto with sage brown butter ahead of time?
Yes! You can prepare this butternut squash risotto with sage brown butter up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover butternut squash risotto with sage brown butter?
Store leftover butternut squash risotto with sage brown butter covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with butternut squash risotto with sage brown butter?
This butternut squash risotto with sage brown butter pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze butternut squash risotto with sage brown butter?
Yes, this butternut squash risotto with sage brown butter freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.