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Roasted Butternut Squash Risotto with Crispy Sage

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Roasted Butternut Squash Risotto with crispy fried sage leaves is the ultimate fall comfort food! Made with caramelized cubes of butternut squash, white wine, Parmigiano Reggiano, fresh sage, onion, and vegetable stock, it is full of flavor and texture for a family-friendly favorite.

Check out these other Zucchini and Squash Recipes for even more delicious ways to use this versatile gourd!

Looking down on a blue bowl with risotto, cubes of roasted butternut squash, crispy sage leaves and grate parmesan.

This rich and creamy risotto recipe can be served on it’s own or as a velvety smooth side dish depending on your needs. It is relatively simple to prepare, but it is a lengthy process with quite a bit of stirring to get the perfect texture!

What you will need

Ingredients needed to make roasted butternut squash risotto with crispy sage.
  • Butternut Squash tossed in olive oil and sprinkled with sea salt and black pepper.
  • Unsalted butter to sauté the diced yellow onion and arborio rice.
  • White wine to deglaze the skillet and heated vegetable broth to slowly cook the rice to the perfect al dente texture.
  • Parmesan cheese is stirred into the risotto mixture for additional flavor and creaminess.
  • Fresh sage leaves are fried until crispy in a bit of olive oil top off this savory dish.

Be sure to check out the detailed printable recipe card below

How to make risotto with roasted butternut squash and crispy fried sage leaves

Preheat oven to 425 degrees F. Toss cubed butternut squash with 1.5 tablespoons of olive oil and sprinkle with sea salt and black pepper.

Butternut Squash cubes, olive oil, salt and pepper on a baking sheet.

Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft.

Bring vegetable broth to a boil in a medium saucepan, reduce heat and keep on a low simmer.

Heat 4-tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Stir in the onion and cook until soft about 3 to 5 minutes, stirring occasionally to keep them from burning.

Diced onion simmering in butter inside a skillet.

Stir the rice into the skillet until completely coated with butter. Cook and stir until rice is shiny and the edges start to look transparent.

Arborio rice, oil, and diced onion in a skillet.

Pour in the wine and simmer until it is completely absorbed.

Rice mixture simmering in white wine in a large skillet.

Add one ladle of heated stock at a time, stirring over low to medium-low heat until rice is cooked al dente, about 25 to 30 minutes.

While the risotto is simmering, heat 1.5-tablespoon of olive oil in a small skillet. Gently fry the sage leaves until crispy, but not dark brown.

Sage leaves simmering in a small skillet with olive oil.

Carefully scoop out the sage leaves and drain on a paper towel.

Crispy fried sage leaves on a paper towel.

Mash half of the roasted butternut squash with a potato masher into a rustic puree.

Roasted squash mashed in a large bowl with a potato masher.

After the last ladle of broth has be added, stir the mashed butternut squash, two tablespoons butter, and diced sage into the skillet.

Mashed butternut squash, butter, and chopped sage leaves on the rice mixture in a skillet.

Stir in the parmesan cheese and adjust seasonings as needed.

Grated parmesan cheese on top of the risotto mixture in a skillet.

Serve risotto topped with roasted butternut squash cubes and crispy sage leaves while hot.

Risotto and butternut squash cubes in a blue bowl topped with crispy sage leaves and parmesan cheese.

You may also enjoy this healthy Avocado Shrimp Risotto & delicious Basil Risotto for even more irresistible meal options.

Recipe Notes & Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stove adding additional broth or water if it is too dry.
  • Substitute additional vegetable broth in place of the wine if needed.
  • For vegan/dairy-free: substitute vegan butter and cheese.
  • I used Parmigiano-Reggiano cheese but traditional parmesan, asiago, or pecorino will also work.

Tools used to create this recipe

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Serving suggestions

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Enjoy!!

Looking down on a blue bowl with risotto, cubes of roasted butternut squash, crispy sage leaves and grate parmesan.

Roasted Butternut Squash Risotto with Crispy Sage

Roasted Butternut Squash Risotto with crispy sage leaves is the ultimate fall comfort food with cubed butternut squash, wine, and parmesan.
5 from 1 vote
Print Rate
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: autumn rice recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 791kcal
Author: Lisa Johnson

Equipment

  • Large Skillet or Dutch Oven

Ingredients

Butternut Squash Risotto

  • 2.25 pounds butternut squash peeled and cut into bite-size cubes
  • 1.5 tablespoon olive oil
  • sea salt and black pepper to taste
  • 6 tablespoons unsalted butter divided
  • 0.5 cup finely chopped yellow onion
  • 1.5 cups arborio rice
  • 6 ounces white wine
  • 4 cups vegetable stock
  • 2 tablespoons chopped sage leaves
  • 1 cup finely grated parmesan cheese plus more for serving if desired

Crispy Sage

  • 1.5 tablespoons olive oil
  • 20 fresh sage leaves

Instructions

  • Preheat oven to 425 degrees F. Toss cubed butternut squash with 1.5 tablespoons of olive oil and sprinkle with sea salt and black pepper.
  • Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft.
  • Bring vegetable broth to a boil in a medium saucepan, reduce heat and keep on a low simmer.
  • Heat 4-tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Stir in the onion and cook until soft about 3 to 5 minutes, stirring occasionally to keep them from burning.
  • Stir the rice into the skillet until completely coated with butter. Cook and stir until rice is shiny and the edges start to look transparent.
  • Pour in the wine and simmer until it is completely absorbed. Add one ladle of heated stock at a time, stirring over low to medium-low heat until rice is cooked al dente, about 25 to 30 minutes.
  • While the risotto is simmering, heat 1.5-tablespoon of olive oil in a small skillet. Gently fry the sage leaves until crispy, but not dark brown. Carefully scoop out the sage leaves and drain on a paper towel.
  • Mash half of the roasted butternut squash with a potato masher into a rustic puree. After the last ladle of broth has be added, stir the mashed butternut squash, two tablespoons butter, and diced sage into the skillet.
  • Stir in the parmesan cheese and adjust seasonings as needed. Serve risotto topped with roasted butternut squash cubes and crispy sage leaves while hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stove adding additional broth or water if it is too dry.
  • Substitute additional vegetable broth in place of the wine if needed.
  • For vegan/dairy-free: substitute vegan butter and cheese.
  • I used Parmigiano-Reggiano cheese but traditional parmesan, asiago, or pecorino will also work.

Nutrition

Calories: 791kcal | Carbohydrates: 99g | Protein: 15g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1394mg | Potassium: 1079mg | Fiber: 8g | Sugar: 9g | Vitamin A: 28364IU | Vitamin C: 55mg | Calcium: 380mg | Iron: 6mg

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