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Mouthwatering Butternut Squash and Sage Risotto – Comfort Food

about 30 minutes. Cook
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There’s something utterly comforting about a warm, creamy risotto that makes it the perfect dish for those chilly autumn evenings. Today, we’re delving into the world of comfort food with a twist – Butternut Squash and Sage Risotto. This Italian classic takes on a seasonal flair with the addition of the sweet, nutty flavor of butternut squash and the earthy aroma of sage. The creamy consistency of risotto combined with the hearty, rustic nature of butternut squash and sage creates a symphony of flavors that’s simply irresistible. Before we embark on this culinary adventure, let’s explore a bit of historical context behind the star ingredients.

Historical Context: Risotto, the beloved Italian rice dish, has a history that dates back to the 14th century in Northern Italy. Originally known as “riso,” Italian rice was highly esteemed and used primarily for making creamy dishes like the risotto we know today. The first recorded risotto recipe, “Risotto alla Milanese,” emerged in the late 18th century in Milan. This luxurious dish, which includes saffron and Parmesan cheese, set the standard for risotto recipes to come.

Butternut squash, native to the Americas, didn’t make its way to Europe until the 16th century, after the Columbian Exchange. In Italian cuisine, it has since become a star ingredient in many dishes, including soups, pasta, and, of course, risotto. Sage, with its rich, earthy flavor, has a long history in European cooking, used for both culinary and medicinal purposes. When it meets butternut squash and risotto, the result is pure comfort.


1. Prepare the Butternut Squash:

  • Preheat your oven to 375°F (190°C).
  • Cut the butternut squash in half lengthwise, scoop out the seeds, and peel it.
  • Cut the peeled squash into small, 1/2-inch cubes.
  • Toss the cubes in olive oil, salt, and pepper.
  • Place them on a baking sheet lined with aluminum foil.
  • Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized.

2. Heat the Broth:

  • In a saucepan, heat the vegetable or chicken broth over low heat. Keep it simmering throughout the preparation.

3. Start the Risotto:

  • In a large skillet or heavy-bottomed pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat.
  • Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the garlic and Arborio rice, cooking for another 2-3 minutes until the rice turns slightly translucent at the edges.

4. Deglaze with Wine:

  • Pour in the white wine and stir until it’s mostly absorbed by the rice.

5. Add the Sage:

  • Tear the fresh sage leaves into small pieces and add them to the skillet. This is where the magic happens—the sage infuses the preparation with its aromatic goodness.

6. Gradually Add Broth:

  • Begin adding the hot broth to the rice one ladle at a time. Stir continuously and allow each ladle of broth to be mostly absorbed before adding the next. This gradual process is crucial for creating the creamy consistency of risotto. It will take about 18-20 minutes for the rice to become tender and creamy.

7. Incorporate the Butternut Squash:

  • Gently fold in the roasted butternut squash cubes when the rice is almost tender but still slightly al dente. This allows the squash to meld into the preparation without turning into mush.

8. Finish with Butter and Cheese:

  • Stir in the remaining tablespoon of butter and grated Parmesan cheese.
  • Season with salt and black pepper to taste.
  • Continue to cook for another 2-3 minutes until the cheese is melted and the preparation is creamy.

9. Serve and Enjoy:

  • Spoon the butternut squash and sage preparation onto plates, garnish with additional Parmesan cheese and a few sage leaves if desired.
  • Serve hot, savoring the comforting blend of creamy rice and the sweetness of butternut squash with the earthy, aromatic notes of sage.

This Mouthwatering Butternut Squash and Sage Risotto is a delightful combination of flavors and textures, making it a perfect comfort food choice for a cozy dinner. The creamy Arborio rice pairs beautifully with the sweetness of the roasted butternut squash, while the fresh sage adds a lovely, earthy element to the preparation. So, the next time you’re looking for a comforting, fall-inspired meal, give this recipe a try, and you’ll surely impress your taste buds and guests alike.


prep time
approximately 50 minutes.
cooking time
about 30 minutes.
total time
roughly 50 minutes.


  • tting board and knife

  • Vegetable peeler

  • Large skillet or heavy-bottomed pan

  • Wooden spoon or spatula

  • Ladle

  • Baking sheet

  • Aluminum foil

  • Grater

  • Saucepan


  • 1/2 cups Arborio rice

  • 1 small butternut squash (about 2 pounds)

  • 1/4 cup dry white wine

  • 6 cups vegetable or chicken broth

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 8-10 fresh sage leaves

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • Salt and black pepper to taste


Preheat oven to 375°F.
Roast butternut squash.
Sauté onion and rice.
Gradually add broth and season.
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