Roasted Butternut Squash & Sage Risotto
Yield: Serves 4 - 6
Prep Time: 20 minutes
Cook Time: 50 minutes
Butternut Squash Risotto: My Fall & Winter Favorite 🍂
You know those recipes you just keep coming back to, year after year? For me, it's Butternut Squash Risotto. Every fall and winter, without fail, I find myself making this dish a few times, and it never disappoints. There's something about the creamy, savoury risotto paired with the natural sweetness of roasted butternut squash that feels like the ultimate comfort food. It's warm, cozy, and exactly what I need when the weather starts to turn.
The Star of the Show
Butternut squash is the star of this dish, especially when it's in peak season. The way it caramelizes in the oven, bringing out its sweetness, is just magic. The combination of earthy sage, fragrant thyme, and creamy arborio rice makes it a dish that feels special, even though it's pretty simple to make.
Introducing a New Tradition
This year, I'm excited to introduce my kids to butternut squash through this recipe. As they're growing older, I want to share with them the seasonal traditions that have become so special to me. While I know butternut squash might not be an instant hit with every child, I'm hopeful they'll enjoy it. Its mild, sweet flavor, especially when mixed into a creamy risotto, might just win them over. I can't wait to see their reactions when they try it for the first time. Will they love it as much as I do? Or will it take some convincing? Either way, I'm looking forward to creating this new family tradition and maybe even sparking a lifelong love for this fall favorite.
Why? Because Science
Butternut squash works so well in risotto for a couple of key reasons.
First, it’s all about the pectin. Butternut squash is naturally rich in this carbohydrate, and when roasted, the pectin breaks down and softens, adding an extra layer of creaminess to the dish. This creaminess blends perfectly with the starch released from the arborio rice, giving the risotto that signature velvety texture without needing extra cream.
Secondly, roasting the squash also brings out its natural sweetness through caramelization. This deep, roasted flavour provides a beautiful balance to the savoury elements like the sage and thyme, adding depth and complexity to each bite.
In short, the combination of butternut squash's texture and flavour elevates a traditional risotto into something truly comforting and special.
Ingredients:
1 large butternut squash
3 tbsp olive oil, divided (plus extra for finishing)
2 tbsp butter (optional for dairy-free, use olive oil)
1 small onion, finely diced
7 cloves garlic, minced
10 sprigs fresh thyme
250 ml (1 cup) arborio rice
1 litre (4 cups) vegetable stock
8-10 fresh sage leaves
1 tsp ground cinnamon
¼ tsp ground nutmeg
50 g (½ cup) Parmesan cheese (optional for dairy-free)
50 g (½ cup) extra Parmesan cheese for garnish (optional)
Salt and black pepper, to taste
Tools Needed:
Baking sheet
Small saucepan
Wooden spoon
Microplane for nutmeg & cheese
Blender, food processor or emersion blender
Method:
1: Prepare the Squash
Cut the butternut squash in half. To make this easier, roll it back and forth while pressing down with a knife. Click here to learn how to cut squash.
Cut one half into quarters, reserving 1 quarter for the garnish.
Remove the seeds from the squash using a spoon.
Peel the reserved quarter and cut it into small dice for garnish (set aside to cook later).
2: Roast the Butternut Squash
Preheat the oven to 200°C (400°F).
Drizzle the 3 large squash pieces with 2 tbsp of olive oil, season with salt and pepper on the cut sides.
Place the squash cut side down on a baking sheet.
Roast for 40-45 minutes, until tender and golden brown (check tenderness with a knife).
3: Start the Risotto
Heat vegetable stock in a pot, bring it to a boil, and then keep warm.
In a large sauté pan, heat 1 tbsp of olive oil or butter over medium heat.
Add diced onion, garlic, and thyme, season lightly with salt.
Sweat onions and garlic for 5-7 minutes until softened.
Stir in arborio rice and cook for 2-3 minutes, until rice becomes slightly translucent.
Add warm vegetable stock, one ladle at a time, stirring continuously. Allow stock to absorb before adding the next ladle. Continue for about 18-20 minutes until rice is 80% cooked.
4: Finalize the Dish and Garnish
Prepare garnish: sauté diced squash and sage leaves in olive oil until crispy and browned. Set aside.
Remove roasted squash from the oven, peel, and blend with salt, cinnamon, nutmeg, and pepper into a puree.
Stir squash puree into the risotto when rice is 80% cooked. Continue adding stock until rice is fully cooked (another 5-7 minutes).
Remove risotto from heat, stir in Parmesan cheese (if using) and butter.
Serve topped with sautéed diced squash, crispy sage leaves, a drizzle of olive oil, and extra Parmesan cheese (if desired).
Eugene’s Extra Tips:
How to Safely Cut Butternut Squash: Butternut squash can be tough to cut because of its thick skin and dense flesh. Use a sharp, heavy knife and always place the squash on a stable surface. To make it easier, first slice off both ends so it can sit flat, then cut it in half by rocking your knife back and forth as you press down. This way, the squash won’t roll around and it will be safer to handle.
Click Here to learn how to cut squash
Keep Your Stock Warm: One key to making great risotto is adding warm stock, not cold, to the rice. Keeping your stock warm on the stove in a separate pot ensures the rice absorbs the liquid evenly and stays creamy. Adding cold stock can lower the temperature and slow down the cooking process.
What to Do If You Don’t Have a Food Processor: If you don’t have a food processor to blend the roasted butternut squash, don’t worry! You can use a fork or potato masher to mash the squash until smooth. The texture might be a bit chunkier, but it will still taste great.
Check the Rice Texture: You want your risotto to be creamy but the rice should still have a little bit of bite in the centre, called "al dente." Taste the rice frequently towards the end of cooking to avoid overcooking. If it’s soft and mushy, it’s gone too far, but if it’s crunchy, it needs more time and liquid.
Don’t Rush the Process: Risotto takes time, and it's important to add the stock slowly. This gradual process allows the rice to release its starch, creating that creamy consistency. Rushing and adding too much liquid at once will result in a soupier, less creamy risotto.
Be Generous with Seasoning: Risotto can be bland if under-seasoned. Taste as you go and don’t be afraid to add more salt or pepper. A sprinkle of freshly cracked black pepper at the end can add a nice kick of flavour to balance the richness of the dish.
Use Hot Water to Extend Cooking: If you run out of vegetable stock before the risotto is fully cooked, simply switch to using hot water. Make sure it’s hot so it doesn’t cool down the rice and slow the cooking process. Keep adding it in small amounts, just as you would with stock.
Practice Patience with Butter and Cheese: If you’re adding butter and Parmesan at the end, do it off the heat. This helps the butter melt slowly and evenly, creating a rich and glossy finish. Adding it while the pan is too hot can make the fats separate and result in a greasy risotto.
The Joy of Cooking
For me, making risotto is a tradition during the cold months of the year. There's something almost therapeutic and warming about it, especially when the herbs release their fragrance and fill the kitchen with that amazing aroma. in the end, when you sit down with a big bowl of this risotto, it feels like you're being wrapped in a warm, cozy blanket. Perfect for fall and winter
What's your go-to comfort food when the weather cools down? Drop a comment below, or if you make this risotto, tag me on Instagram @the_eugefood—I'd love to see your version!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
