Roasted Butternut Squash Risotto with Crispy Sage Recipe

Introduction

Roasted Butternut Squash Risotto is a comforting and creamy dish that perfectly balances sweet roasted squash with savory Parmesan and aromatic sage. This oven-baked risotto simplifies the traditional stovetop method, making it ideal for busy home cooks. Enjoy a cozy fall meal that’s rich, flavorful, and satisfying.

Ingredients

• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth, divided
• 1 cup water
• 1 ½ cups brown arborio/short-grain brown rice
• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
• 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
• ½ cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
• 1 tablespoon extra-virgin olive oil
• 16 to 20 fresh sage leaves, chopped (about ¼ cup)

Instructions

1. Step 1: Preheat your oven to 375°F. Arrange oven racks in the lower third and upper third positions. Line a large, rimmed baking sheet with parchment paper for roasting the butternut squash. Reserve 1 cup of the vegetable broth and set it aside for later.
2. Step 2: Heat 1 tablespoon of olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant.
3. Step 3: Pour in 3 cups of the broth and 1 cup of water. Cover and bring to a boil over medium-high heat. Remove from heat, stir in the rice, cover the pot, and place it on the lower oven rack. Bake until the rice is tender, about 65 to 70 minutes. The rice may look dry when done—this is normal.
4. Step 4: At the same time you put the risotto in the oven, toss the cubed butternut squash with 2 tablespoons olive oil, salt, and black pepper on the prepared baking sheet. Spread in a single layer and roast on the upper rack, tossing halfway through. Roast until fork-tender and caramelized, about 55 to 60 minutes, checking around 40 minutes.
5. Step 5: While the risotto and squash cook, fry the sage leaves: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped sage, tossing to coat. Cook until the sage is crispy and a darker green but not browned. Transfer to a plate lined with paper towels, sprinkle lightly with salt, and set aside.
6. Step 6: Remove the Dutch oven from the oven. Take off the lid and stir in the reserved 1 cup broth, Parmesan cheese, white wine (if using), and diced butter. Stir vigorously for 2 to 3 minutes until creamy and thickened. Season with salt, black pepper, and red pepper flakes to taste.
7. Step 7: Fold the roasted butternut squash into the risotto gently. Adjust seasoning if needed. Serve in bowls and garnish each portion with fried sage leaves for a fragrant finish.

Tips & Variations

• Use brown arborio rice for a nuttier flavor, or substitute with traditional arborio for a creamier texture.
• If you prefer, swap the vegetable broth for chicken broth for a richer taste.
• For a vegan version, omit the Parmesan and butter and use nutritional yeast and plant-based butter instead.
• White wine is optional but adds depth; if skipping it, replace with an equal amount of broth.
• Make sure not to overcook the sage leaves to avoid bitterness—aim for crispy but still green.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave with a splash of broth or water to restore creaminess. Avoid overheating to keep the texture smooth and avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this risotto without an oven?

This recipe relies on oven cooking for even heat and hands-off preparation, but you can make traditional risotto on the stovetop by gradually adding warm broth while stirring frequently. The oven method offers convenience and consistent results.

Can I use frozen butternut squash?

Yes, frozen butternut squash works well. Thaw and drain any excess moisture before roasting to achieve caramelization and avoid sogginess in the risotto.

Roasted Butternut Squash Risotto with Crispy Sage Recipe

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★★★★★

4.7 from 67 reviews

• Author: lilan
• Total Time: 1 hour 25 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

This Roasted Butternut Squash Risotto is a creamy, comforting dish that combines tender roasted cubes of butternut squash with rich arborio rice cooked in savory vegetable broth and finished with Parmesan cheese, butter, and crispy fried sage. Perfect for a cozy fall meal or a special dinner, this recipe uses oven-baking techniques for both the risotto and the squash, creating a hands-off approach that yields deeply caramelized squash and creamy rice with minimal stirring.

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Ingredients

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For the Risotto

• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth, divided
• 1 cup water
• 1 ½ cups brown arborio/short-grain brown rice
• ½ cup dry white wine (optional)
• 1 cup freshly grated Parmesan cheese (about 2 ½ ounces)
• 3 tablespoons unsalted butter, diced
• 1 teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste

For the Butternut Squash

• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Sage Garnish

• 1 tablespoon extra-virgin olive oil
• 16 to 20 fresh sage leaves, chopped (about ¼ cup chopped fresh sage)
• Salt, a light sprinkle after frying

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Instructions

1. Prepare oven and squash: Place oven racks in the lower and upper thirds of the oven and preheat to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for roasting the squash. Reserve 1 cup of vegetable broth for after the risotto bakes.
2. Sauté aromatics: Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 5 minutes. Add minced garlic and cook until fragrant, 1 to 2 minutes.
3. Start risotto baking: Add 3 cups of vegetable broth and 1 cup water to the Dutch oven, then cover and bring to a boil over medium-high heat. Remove from heat and stir in the arborio rice. Cover the pot and place on the lower oven rack. Bake the risotto for 65 to 70 minutes, until the rice is tender but the mixture appears somewhat dry.
4. Roast butternut squash: While the risotto cooks, toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on the parchment-lined baking sheet. Arrange in a single layer and roast on the upper oven rack for 55 to 60 minutes, tossing halfway through, until fork tender and caramelized. Begin checking for doneness after 40 minutes.
5. Fry sage leaves: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped sage leaves and toss to coat. Cook until the sage turns darker green and crispy but not browned, then transfer to a paper towel-lined plate and lightly sprinkle with salt. Set aside.
6. Finish risotto: Carefully remove the Dutch oven from the oven and remove the lid. Stir in the reserved 1 cup broth, Parmesan cheese, white wine (if using), and diced butter. Stir vigorously for 2 to 3 minutes until the risotto is thick and creamy. Season with salt, plenty of freshly ground black pepper, and a pinch of red pepper flakes.
7. Combine and serve: Stir the roasted butternut squash into the risotto and taste to adjust seasoning as needed. Divide the risotto into serving bowls and garnish each with a sprinkle of the fried sage leaves. Leftovers can be stored covered in the refrigerator for up to 4 days.

Notes

• Using brown arborio rice results in a nuttier flavor and chewier texture compared to traditional white arborio rice.
• The risotto is baked rather than traditionally stirred on stovetop, making it more hands-off.
• White wine is optional but adds acidity and depth of flavor.
• Be sure not to over-brown the sage when frying, as it becomes bitter when burnt.
• Leftover risotto thickens; reheat gently with a splash of broth or water for creaminess.
• For a vegan version, omit butter and Parmesan or use vegan substitutes.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: butternut squash risotto, roasted squash risotto, baked risotto, vegetarian risotto, autumn recipes, creamy risotto, sage garnish