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Home » Recipes » Main Course

Butternut Squash and Sage Risotto

Yum

Published: Oct 25, 2018 · Modified: Apr 16, 2025 by Sara · This post may contain affiliate links

This Butternut Squash and Sage Risotto is the perfect dish for fall! It’s super easy to make, so savory, and so comforting!

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This Butternut Squash and Sage Risotto is the perfect dish for fall! It's super easy to make, so savory, and so comforting!

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!

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!

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!

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!

Butternut Squash and Sage Risotto

Sara
This Butternut Squash and Sage Risotto is the perfect dish for fall! It’s super easy to make, so savory, and so comforting!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine Italian
Servings 2
Calories 792 kcal

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.

Nutrition

Calories: 792kcalCarbohydrates: 104gProtein: 13gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 9mgSodium: 2898mgPotassium: 672mgFiber: 6gSugar: 8gVitamin A: 15481IUVitamin C: 31mgCalcium: 234mgIron: 6mg
Keyword butternut squash and sage risotto, butternut squash risotto, risotto
Tried this recipe?Let us know how it was!

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Welcome!


Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 11 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. 

More about me

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