Butternut Squash and Sage Risotto

Imagine golden cubes of butternut squash melting into a creamy bed of Arborio rice, kissed with aromatic sage and finished with a whisper of parmesan. This risotto isn’t just cozy—it’s poetic. The sweet earthiness of the squash complements the savory notes of garlic and broth, while sage adds a woodsy aroma that feels like crisp leaves and candlelit dinners. It’s luxurious, yet completely grounding. Served in bowls or plated with garnish, it’s a dish that speaks comfort fluently.

Why It’s Incredibly Simple to Make

Despite its gourmet reputation, this risotto uses everyday pantry ingredients and one pot. No fancy reductions or kitchen theatrics required—just rice, broth, squash, and herbs, cooked slowly and stirred with intention. The beauty lies in the rhythm: warm broth ladled gradually, starch coaxed out naturally, flavor built gently layer by layer. This is intuitive cooking—quiet, patient, and totally rewarding.

 

Why It’s Meal Prep-Friendly

This is one of the rare risottos that actually improves with time:

  • The squash continues to soften, infusing the rice with deeper sweetness

  • Leftovers reheat beautifully with just a splash of broth or water

  • Can be portioned into containers and paired with greens or proteins

  • Versatile enough to be served as a main or side through the week

Your audience will love how its texture and richness hold up for weekday warmth.

Protein Additions and Flavorful Toppings

This dish is vegetarian by nature, but it plays well with upgrades:

  • Crispy pancetta or turkey bacon for salt and crunch

  • Roasted chickpeas or white beans to keep it plant-based

  • Toasted pumpkin seeds, walnuts, or pecans for texture

  • Shaved parmesan or cashew cheese for creamy depth

  • Fried sage leaves for next-level garnish and aroma

The risotto base is versatile enough for bold pairings or gentle twists.

 

Butternut Squash and Sage Risotto

Recipe

 

Ingredients:

  • 1 tbsp olive oil

  • 1 tbsp butter (or vegan alternative)

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1½ cups Arborio rice

  • ½ cup dry white wine (optional)

  • 4–5 cups low-sodium vegetable broth, warmed

  • 2 cups peeled, cubed butternut squash

  • 1½ tsp fresh chopped sage (or ¾ tsp dried)

  • Salt and pepper to taste

  • ¼ cup grated parmesan or plant-based alternative

  • Optional: lemon zest or fried sage leaves for garnish

Instructions:

  1. Heat oil and butter in a large pan. Sauté onion until soft.

  2. Add garlic and squash; cook 5–7 minutes, until squash starts to soften.

  3. Stir in rice and toast 1–2 minutes. Add wine and stir until absorbed.

  4. Begin adding warm broth ½ cup at a time, stirring regularly and letting it absorb before each addition. Continue for 20–25 minutes until rice is creamy and squash is tender.

  5. Stir in sage, parmesan, salt, and pepper. Adjust consistency with extra broth if desired.

  6. Garnish and serve warm.

Nutrition Facts (Per Serving)

  • Calories: 400 kcal

  • Protein: 10 g

  • Total Fat: 13 g

  • Saturated Fat: 4 g

  • Carbohydrates: 58 g

  • Dietary Fiber: 6 g

  • Sugars: 6 g

  • Sodium: 360 mg