Roasted Butternut Squash Risotto

September 21, 2011

Fall foods are my absolute favorite, so the other day I had a hankerin’ to fill my kitchen with a few of their flavors. I made pork chops with caramelized onions and pan sautéed pears (oh yeah), then followed it up the next day with roasted butternut squash risotto. It had to be done. 

Today, I share with you my favorite butternut squash risotto recipe.  It has cream.  It has wine. It has butternut squash. And it is so good.

roasted butternut squash risotto


Roasted Butternut Squash Risotto


1 medium butternut squash cubed (approx. 4 to 5 cups raw)

½ medium yellow onion, finely diced

3 tbsp olive oil

1 tbsp butter

16 oz. arborio rice

8 cups chicken or vegetable broth

1 cup dry white wine

1 cup + 2 tbsp half & half or cream

½ tsp dried sage

8-10 fresh sage leaves

salt & pepper to taste

3 oz. shaved or grated parmesan



1.  Preheat oven to 400 degrees.  Peel and dice your butternut squash (or you can substitute store bought diced butternut squash to save time).  In a bowl, coat squash in 1 tbsp olive oil and dried sage then layer on baking sheet. 

cubed butternut squash raw

Roast squash in the oven for 50 minutes (tossing once halfway through cooking time) until fully cooked.  Remove from oven and allow to cool. 

2.  In a large pot, soften diced onion on medium heat in 2 tbsp olive oil for 3 minutes, then add rice and chicken/vegetable broth and bring to a low boil.  Continue cooking on low heat, stirring frequently for 15 minutes.

3.  Meanwhile, rough chop your fresh sage leaves and pan fry (yes, pan fry) them in 1 tbsp of butter for 1 minute then drain on paper towel.  You must experience in your lifetime the deliciousness of a sage leaf fried in butter, then you truly have lived. 

4.  Before you are tempted to gobble it all down with your bare hands, puree your roasted butternut squash with 2 tbsp of half & half (or cream) in a food processor.  

pureed butternut squash


5.  After risotto has cooked for 15 minutes, add white wine, half & half (or cream), and the pureed butternut squash to your rice and continue stirring for 5 minutes, or until rice is al dente and all flavors are absorbed. 

creamy roasted butternut squash risotto


6.  If necessary add more broth until rice is fully cooked.  Add salt and/or pepper to taste.  Top with fried sage leaves and serve warm with grated or shaved parmesan.  Serves six.

roasted butternut squash risotto on plate


That’s a salad plate serving, but you have my permission to fill your dinner plate instead.  (Printable recipe here, click on second link).  Happy nom nom!

What’s your favorite fall food recipe? 



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27 Responses to “Roasted Butternut Squash Risotto”

  1. marisa says:

    yum yum yum yum yum!!! i love risotto but haven’t tried a butternut squash one yet…must do this asap!

  2. Carly Taylor says:

    Ah! This looks so good! I had something very similar at a restaurant in Memphis that had sunflower seeds in it. It was delish :) I actually just whipped up something similar using pumpkin and pine nuts here (Pumpkin Sage Risotto). I love the idea of substituting a fruit/veggie for meat every once in a while :)

    Thanks for sharing! Beautiful photo!
    -Carly @ Createlive

  3. LOve LOVE butternut squash risotto! I use a recipe from Martha but yours looks just as good ; )

  4. Jacki says:

    Oh this looks so yummy. I think I may need to stop at the grocery store to get the ingredients for tonight’s meal.

  5. Sunshine says:

    YUM! Will you come be the chef at our house :)

  6. Jo-Anna says:

    Oh my so delish! I have 4 of these squash on my counter right now, and now I know what to do with one! Gorgeous picture!

  7. Lisa says:

    The ingredients in this sounds amazing! And it looks perfect! Mmmm

  8. Julie says:

    I think that it looks amazing and I can’t wait to try it! I LOVE LOVE LOVE Butternut Squash soup and Zuppa Toscana soup!

  9. Julie says:

    Sadly, when I try to go to the printable recipe there’s nothing there. I’ll just copy it and save it though!

  10. Catie says:

    Oh does that look good! Thanks for sharing, Kate. I have a butternut squash just waiting to be cooked. = )

  11. laxsupermom says:

    Yum! This sounds so good! Just perfect for a rainy autumn day. Thanks for sharing.

  12. Jeanne says:

    This looks delicious. I just pinned it. I will be trying this…real soon.

  13. Yum! I also LOVE autumn food. Delicious!

  14. Amy Dow says:

    So excited…just bought the Better Homes and Gardens Christmas Issue….can’t wait to get a cup of coffee and enjoy!!! :)

  15. Kate says:

    This is one of my favorite fall dishes and I love the addition of fried sage leaves – I will try it! Thanks :)

  16. hamptontoes says:

    That recipe sounds AMAZING! I’ll have to give it a try. I have a butternut squash soup that I’m wild about…such an easy recipe that yields not only a good pot of soup, but lots of rave reviews!

  17. That looks delicious! And fried sage leaves? Yum!

  18. That looks truly heavenly!! I’m always on the lookout for good stuff like this to serve. Thanks for sharing, Kate. You always have great foodie photos. :)

  19. Holy smokes you cook 2! This looks delicious, I’ll have to give it try! Thanks for sharing!

  20. mmmmm.. looks so yummy. Your welcome to come and cook at my house anytime (even though im on the other side of the world) xx

  21. Erin says:

    Oh my, this looks absolutely delish! Can’t wait to try! It’s hard to pick a favorite fall recipe… I’d say it’s a close tie between our family-recipe chili (with homemade chili powder) and my mom’s pumpkin spice bundt cake (it’s tradition!) I know chili isn’t especially “fallish,” but after a hot and humid Iowa summer, I’m always so excited for the arrival of “soup weather.” The season’s first batch of chili seems a little like football — an official fall milestone, you know? Football weather, soup weather… potato, potahto :)

  22. Rugger says:

    Your pictures looks so good I want to eat my computer!

  23. Cecilia says:


  24. Mmmmmmm-mmmmm…looks so good! You’re making me hungry! I love butternut squash but have never made risotto, guess I’m going to have to give it a try!

  25. Alexis says:

    I made this for dinner tonight. I needed to include some meat for my husband, so I pan fried pork chops in the butter leftover from frying the sage. Everything was delicious, and my 2 year old gobbled it up. Thanks!

  26. Helen Peterson says:

    This is really a great recipe – love the addition of cream (bless you for the cream). I made it exactly, except added 1 tbsp of chilies in adobo sauce (I get a can of these and freeze it in Tbsp. quantities). I have had a similar risotto and love the use of sage and cream. But the addition of chilies really deepens the flavor. Be sure to chop the chilies before adding, then add them before the sage and cheese, and cook just long enough to cook into the squash and rice mixture.

    PS, Thanks for the cream.

    • CentsationalGirl says:

      Oh wow Helen great tip! I love the idea of a little spice, next time chilies it is!

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