This Butternut Squash and Sage Risotto is the perfect dish for fall! It’s super easy to make, so savory, and so comforting!
![This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!](https://tastefulventure.com/wp-content/uploads/2019/10/Butternut-Squash-and-Sage-Risotto-3.jpg)
Risotto is one of my favorite Italian dishes to make, because it’s so versatile. You may remember awhile back I made a Fennel, Mushrooms, Lemon, and Mint Risotto… So Good!
Or the Brown Butter Scallops with Parmesan Risotto… Yum Yum Yum!
Well I decided to put a fall spin on todays Risotto by using Butternut Squash and Fried Sage! I gotta tell ya, this combo is so creamy, comforting, and savory… Mmmm!
![This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!](https://tastefulventure.com/wp-content/uploads/2019/10/Butternut-Squash-and-Sage-Risotto-1.jpg)
It takes a little longer to make than regular Risotto, but it’s definitely worth the wait. I call it a labor of love. 🙂
Basically you just need to roast the Squash and the Sage first, which takes about 15 minutes.
This was actually my first time roasting Sage in the oven. I am now hooked! It gets nice and crispy, and when those crispy pieces get mixed into the Risotto it’s like a flavor explosion in your mouth!
I loved it so much I actually made a few more recipes using fried Sage that I’m going to share with you guys soon.
![This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!](https://tastefulventure.com/wp-content/uploads/2019/10/Butternut-Squash-and-Sage-Risotto-2.jpg)
I hope you guys love this Butternut Squash and Sage Risotto as much as I did! It’s:
- Simple to make
- Creamy
- Comforting
- Savory
- Filling
- Flavorful
- and 100% Delizioso
More Squash Recipes
- How to Roast Acorn Squash
- Butternut Squash Chicken Chili
- Kale Quinoa Salad with Roasted Squash
- Coconut Squash Soup with Turmeric and Ginger
- Spaghetti Squash Pizza Boats
- Garlic Parmesan Spaghetti Squash
- Roasted Acorn Squash and Apple Soup
- Butternut Squash and Spinach Frittata
- Coconut Curry Butternut Squash Soup
- Italian Spaghetti Squash Boats
![This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!](https://tastefulventure.com/wp-content/uploads/2019/10/Butternut-Squash-and-Sage-Risotto-4.jpg)
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
More Risotto Recipes:
- Lemon Asparagus Risotto
- Porcini Risotto with Truffle Oil
- Broccoli Gorgonzola Risotto
- Apple Bacon and Gorgonzola Risotto
- Easy Shrimp Risotto with Peas
- Fennel Mushrooms Lemon and Mint Risotto
- Brown Butter Scallops with Parmesan Risotto
Butternut Squash and Sage Risotto
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Italian, Gluten Free, Vegetarian
Ingredients
- 4 Tbs EVOO divided
- 2 cups cubed Butternut Squash
- 10 fresh Sage Leaves
- 1/2 cup finely chopped Sweet Onion
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup Shredded Parmesan Cheese
Instructions
- Preheat oven to 400 degrees
- Add Butternut Squash and Sage Leaves to a baking sheet
- Drizzle with 2 Tbs EVOO and mix so everything is evenly coated
- Bake 15 minutes
- Remove from oven, add half of the Butternut Squash (not the Sage) to a food processor and blend until smooth, set aside
- Start the Risotto
- In a medium sauce pan add 2 Tbs EVOO and heat over med heat
- Add Onion and sauté 2-3 minutes
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Stir in Salt, Pepper, Butternut Squash cubes, Sage, and Butternut Squash puree
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Parmesan Cheese
- Remove from heat and stir for about 1 minute until creamy
- Serve immediately
- Enjoy!
- Notes:
- Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
- It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
- If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
![This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!](https://tastefulventure.com/wp-content/uploads/2019/10/Butternut-Squash-and-Sage-Risotto-1-1.jpg)
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