Roasted Butternut Squash & Sage Risotto

In the realm of comfort food, few dishes can rival the warmth and richness of a well-made risotto. This classic Italian dish has captured the hearts of many with its creamy texture and versatility, allowing for an array of seasonal ingredients to shine. Today, we turn our attention to a delightful variation that showcases the vibrant flavors of autumn: Creamy Roasted Butternut Squash & Sage Risotto.

Warm up your fall evenings with this creamy Roasted Butternut Squash & Sage Risotto, a perfect blend of autumn flavors. This dish features sweet roasted butternut squash and fragrant sage, creating a cozy comfort food that's both delightful and sophisticated. Perfect for family dinners or elegant gatherings, this risotto captures the essence of the season. Discover the art of risotto-making and savor each creamy bite as you elevate your culinary skills. Enjoy a recipe that celebrates wholesome ingredients and brings warmth to your table.

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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 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)

1 medium onion, finely diced

2 garlic cloves, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

5 cups vegetable or chicken stock, kept warm

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Fresh sage leaves, for garnish (optional)

Additional Parmesan cheese, for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Roast the Squash: On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, pepper, and the chopped sage. Spread the cubes out in a single layer and roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through. Once done, remove from the oven and set aside.

Sauté Aromatics: In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Toast the Rice: Add the Arborio rice to the saucepan and stir it around for about 2 minutes until the grains are lightly toasted and coated with the oil, onion, and garlic mixture.

Deglaze with Wine: If using, pour in the white wine and stir continuously until fully absorbed by the rice.

Add Stock Gradually: Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes or until the rice is creamy and al dente.

Incorporate Roasted Squash: Once the rice is cooked, gently fold in the roasted butternut squash, grated Parmesan cheese, and butter. Stir until the cheese is melted and everything is well combined. Adjust seasoning with salt and pepper to taste.

Serve: Transfer the risotto to bowls, garnishing with fresh sage leaves and additional Parmesan cheese if desired. Enjoy your delicious roasted butternut squash and sage risotto!

Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings