Creamy Butternut Squash Risotto with Sage & Parmesan

Looking for delicious butternut squash recipes? Try my creamy risotto with roasted squash and sage, a perfect fall dish! Your family will love it!

May 19, 2025
By Sandra.

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Embrace Fall with Creamy Butternut Squash Risotto

Oh my gosh, have you ever tried those butternut squash recipes that just make your taste buds dance? this creamy butternut squash risotto is all about coziness and warmth.

It’s like wrapping yourself in a soft blanket on a chilly autumn evening. sweet roasted squash meets rich parmesan and aromatic sage, and trust me, it’s a flavor bomb you won’t forget!

A Taste of Tradition

Risotto has roots steeped in italian culture, making it a dish rich in history. it’s the kind of meal that brings family and friends together.

While it has a bit of a reputation for being tricky, this risotto isn’t rocket science—more like a lovely cooking meditation.

You'll need about 40 minutes total, plus a little love and attention. this recipe yields four hearty servings—perfect for dinner or meal prep!

Why You’ll Love This Risotto

Let’s talk health! this healthy squash soup (okay, it’s richer than soup, but you get the idea!) is loaded with vitamins and fiber from the butternut squash.

It’s a special dish for those crisp fall nights—classic comfort food at its finest! you can whip this up for a cozy date night or impress your friends at the next potluck.

Honestly, it’ll steal the show!

What makes this dish a winner? it’s creamy but not too heavy and screams fall . you can even switch things up by adding some sautéed mushrooms or cooked chicken if you're feeling fancy.

The possibilities are endless!

So grab your peeler and let’s dive into the ingredients. You're about to create the best butternut soup recipe ever!

It’s been a while since i made risotto, but the memories are vivid. i remember the first time i tackled this dish; the slight panic of stirring and tasting, yet the satisfaction of achieving that perfect creamy texture.

It was a total triumph! you know, if a kitchen novice like me can pull it off, so can you!

Let’s make some magic happen with this butternut squash soup roasted risotto. You won’t regret it!

Creamy Butternut Squash Risotto with Sage & Parmesan Recipe Card

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Preparation time:10 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, kept warm
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste
• Additional grated Parmesan for garnish
• Fresh sage leaves, fried (optional)

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
• In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
• Add Arborio rice to the pot, stirring until each grain is coated in oil and slightly translucent, about 2-3 minutes.
• Pour in the white wine, stirring constantly until it’s absorbed.
• Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next, about 18-20 minutes, until the rice is creamy and al dente.
• Stir in roasted butternut squash, Parmesan cheese, butter, and sage. Adjust seasoning with salt and pepper.
• Dish the risotto into bowls and garnish with extra Parmesan and fried sage leaves if desired.

Nutrition Facts

Calories:350

Fat:15g

Fiber:4g

Recipe Info

Category:Main Course

Cuisine:Italian

look into Into the Deliciousness: Making Butternut Squash Risotto

Okay, folks! let’s get down to the nitty-gritty of cooking a hearty helping of butternut squash recipes . this creamy risotto is a showstopper, and trust me, it’s way easier than it sounds.

What’s not to love? it’s creamy, flavorful, and perfect for those cozy fall evenings. ready? let’s roll!

Main Ingredients

For this divine dish, you’ll need the following goodies:

• 1 medium butternut squash (about 2 pounds / 900 g ), peeled and diced
• 1 tablespoon olive oil (15 ml)
• 1 small onion , finely chopped
• 2 cloves garlic , minced
• 1 cup Arborio rice (200 g)
• ½ cup dry white wine (120 ml)
• 4 cups vegetable broth (960 ml), kept warm
• ¼ cup grated Parmesan cheese (25 g)
• 2 tablespoons unsalted butter (30 g)
• 1 teaspoon fresh sage , chopped (or ½ teaspoon dried sage)
• Salt and pepper to taste

Quality hints: Make sure your squash is firm and heavy – it’s a sign it’s fresh and ready for roasting! And grab a decent olive oil; trust me, it makes a difference.

Seasoning Notes

Now, let’s sprinkle on that magic.

• Use fresh sage if you can. It's the secret weapon for autumn flavors.
• A splash of the white wine gives a brightness that elevates the dish – so don’t skip it!
• If you’re in a pinch, swap sage for thyme or even rosemary.

Equipment Needed

You don’t need fancy gadgets for this classic. Get your hands on these essential tools:

• A large pot or Dutch oven – this is where the magic happens.
• A wooden spoon or spatula for some serious stirring action.
• A ladle for serving up that creamy goodness.
• Measuring cups and spoons —you know the drill.

If you don’t have a Dutch oven, any large pot will do. We’re not in a cooking show, just making good food, right?

Cooking Tips

As you dive into making this Butternut Squash Soup Vegetarian delight, remember:

1. Always use warm broth . This keeps your risotto cooking evenly and creamy.
2. Stirring is your best friend. It releases starches, giving that creaminess we crave.
3. Taste as you go. If it needs a pinch more salt or a sprinkle of cheese – add it!

Wrap It Up!

Alright, bestie, now you’re armed with everything you need to whip up the best butternut soup recipe . just imagine cozying up on the couch with a big bowl of this creamy, fall healthy soup .

The savory notes of roasted squash and the warm embrace of sage will wrap you up like a favorite blanket.

So, what do you say? let’s get cooking and impress your friends with this butternut and acorn squash soup marvel.

You got this!

Cooking Method: Creamy Butternut Squash Risotto

Prep Steps

Oh my gosh, let’s start with mise en place ! gather all your ingredients first. it makes life so much easier, trust me.

For this butternut squash risotto, you’ll need your butternut squash , arborio rice , and parmesan out and ready to go.

It might look like a lot, but it’s worth it when you’re lost in the creamy goodness.

Now, here comes the time-saving tip ! pre-chop your vegetables the night before or even roast that squash ahead of time.

Saves you that frantic chopping dance when you're in the middle of a risotto freakout! and don’t forget safety: be careful with that knife when peeling the squash! those things are tougher than they look.

Step-by-Step Process

1. Preheat your oven to 400° F (that’s 200° C for our metric friends).
2. Roast the squash : Toss your diced butternut squash in olive oil, salt, and pepper, then spread 'em out on a baking sheet. Roast for 20- 25 minutes until they’re tender and getting a nice caramelization going.
3. Sauté aromatics : In a large pot, heat up a tablespoon of olive oil over medium heat. Toss in that chopped onion and stir it up until it’s translucent —around 5 minutes . Add minced garlic and give it a minute more.
4. Toast the rice : Add in your Arborio rice, stirring until those grains are just slightly translucent—about 2- 3 minutes .
5. Wine time! : Pour in the ½ cup dry white wine and keep stirring until it’s all soaked up. Seriously, this step adds such depth to your risotto!
6. Add the broth : Gradually pour in your warm vegetable broth—one ladle at a time. Stir frequently for around 18- 20 minutes . You want it creamy and just al dente (but not mushy, please!).
7. Stir in that squash : Mix in the roasted butternut squash, Parmesan cheese, butter, and sage. Adjust with salt and pepper. Heaven on a spoon, I tell ya.
8. Serve it up : Dish your creamy masterpiece into bowls and sprinkle on some extra Parmesan and maybe some fried sage leaves for flair.

Pro Tips

Listen up for my pro tips ! first off, always use warm broth; it keeps that cooking temperature perfect! and stir, stir, stir—it’s those starchy grains that make your risotto creamy.

Also—do not skip the wine; it's a game-changer!

Now, avoid those common mistakes like adding all your broth at once. don’t rush it! let each ladle soak in before adding the next.

If you want to make-ahead this butternut squash risotto, feel free to prep everything but the last few steps. just reheat it gently.

So there you have it—the best butternut squash recipes always deliver, right? this creamy risotto brings all the cozy vibes you want for a chilly night in.

Try it with a light salad or a glass of pinot grigio, and just soak in that deliciousness! seriously, it's like a hug in a bowl.

Enjoy!

Recipe Notes for Creamy Butternut Squash Risotto

So you’ve got your creamy butternut squash risotto down pat? awesome! let’s dive into some recipe notes that’ll make your dish shine even more.

You know, it’s those little touches that can really take it to the next level.

Serving Suggestions: Make It Pop!

Plating isn’t just for fancy restaurants; it’s for you and your loved ones, too! when you dish up your risotto, consider adding a sprinkle of extra grated parmesan on top.

A few crispy fried sage leaves also give that delightful crunch and a pop of flavor. trust me — your friends will be asking for your best butternut soup recipe just to impress their dinner guests!

As for sides, a simple arugula salad with lemon vinaigrette pairs perfectly. it adds a bright contrast to the creamy goodness of the risotto.

If you wanna take it a step further, grilled chicken or a light fish like salmon can make the meal feel complete and oh-so-satisfying.

Oh, and don’t forget a chilled glass of pinot grigio to wash it all down. wine is life, right?

Storage Tips: Keep It Fresh!

Now, onto storage. when you have some leftover risotto (if that ever happens!), keep it in an airtight container in the fridge.

It’ll stay good for about 3 days. if you’ve made a whole batch and end up with too much love, you can freeze it! just be sure to let it cool before popping it into a freezer bag — it’ll last for about a month.

Reheating is a breeze. just add a splash of broth or even a touch of water while warming it in a pot over low heat.

Stir it up, and you’ll have that creamy texture back in no time!

Variations: Mix It Up!

If you’re feeling adventurous, why not play with your ingredients? swap butternut squash for pumpkin if you want a different vibe, or toss in cooked chicken or sautéed mushrooms for some extra heartiness.

I mean, who doesn’t love a little variation, especially when it comes to fall soups with butternut squash ?

And if you’re looking for some dietary adaptations, try using vegan cheese to keep it dairy-free. Or, if you're gluten-free, Arborio rice is often a safe bet.

Nutrition Basics: Goodness in a Bowl

Let’s chat nutrition. this risotto packs about 350 calories per serving and brings in 10g of protein. with that lovely butternut squash, you’re also gaining a blend of vitamins and fiber.

Seriously, this isn’t just comfort food; it’s healthy too!

Eating a bowl of this creamy risotto might just be the cozy hug you need on a chilly evening.

So there you have it! with these tips, your butternut squash recipes will go from great to wow. just remember, cooking is all about enjoying the process and sharing love through food.

You got this!