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As the seasons change and the air turns crisp, there's nothing quite like a warm bowl of roasted butternut squash and sage risotto to bring comfort and satisfaction. This dish embodies the essence of autumn, combining the natural sweetness of butternut squash with the earthy, aromatic notes of fresh sage. The result is a creamy, decadent risotto that not only warms the soul but also delights the palate.

Roasted Butternut Squash & Sage Risotto

Indulge in the warmth of autumn with this Roasted Butternut Squash and Sage Risotto recipe. Perfect for any occasion, this creamy dish features the natural sweetness of roasted butternut squash and aromatic sage, creating a delightful flavor profile. Packed with vitamins and fiber, butternut squash is not only delicious but also nutritious. Follow the easy steps to craft a comforting risotto that’s sure to impress family and friends alike. Enjoy a bowl of cozy goodness that celebrates the season!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

1 cup Arborio rice

4 cups vegetable broth (low-sodium recommended)

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

1/2 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)

1/2 cup grated Parmesan cheese (or vegan alternative)

2 tablespoons unsalted butter (or plant-based butter)

Fresh sage leaves, for garnish

Optional: 1/2 cup toasted pumpkin seeds for crunch

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes or until tender and caramelized, turning halfway through for even cooking.

    Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto, as adding cold broth to the rice can hinder the cooking process.

      Sauté the Aromatics: In a large skillet or wide pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and dried sage, cooking for an additional 1-2 minutes until fragrant.

        Toast the Rice: Add the Arborio rice to the pan and cook, stirring frequently, until the grains are slightly translucent at the edges, about 2-3 minutes.

          Add the Wine: Pour in the white wine and let it simmer, stirring until it has mostly evaporated. This should take about 1-2 minutes.

            Incorporate the Broth: Begin adding the warm vegetable broth one ladleful at a time to the rice mixture. Stir continuously and allow the rice to absorb the liquid before adding more. Repeat this process, which should take about 20-25 minutes, until the rice is creamy and al dente.

              Mix in the Squash: Once the risotto is finished cooking, gently fold in the roasted butternut squash. Stir in the Parmesan cheese and butter for added creaminess. Taste and adjust seasoning with salt and pepper as needed.

                Serve: Spoon the risotto into warm bowls. Garnish with fresh sage leaves and sprinkle with toasted pumpkin seeds for an extra crunch, if using.

                  Enjoy! This Roasted Butternut Squash & Sage Risotto is best enjoyed warm and is perfect for cozy dinners!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings