Creamy Butternut Squash Risotto

Your Ultimate Comfort Food Recipe for Fall and Winter

As the temperatures drop and the leaves turn vibrant shades of amber, nothing welcomes the cozy season quite like a pot of Creamy Butternut Squash Risotto. The tender, caramelized squash creates sweet bursts of flavor, nestled within creamy Parmesan rice seasoned with sage. With each spoonful, the aroma of sautéed shallots, butter, and a hint of white wine transports you to a place of pure culinary bliss.

 

Whether you’re entertaining guests or savoring a quiet evening at home, this dish is the perfect vegetarian comfort food for the fall and winter months. It’s elegant enough for a dinner party and heartwarming enough for a weeknight meal. Let’s dive into the details of this recipe, along with pro tips, equipment lists, and everything else you need to make it a success.

 

Why You’ll Love This Recipe

This Butternut Squash Risotto is a true labor of love, but every step is worth it. Here’s why this dish is a must-try:

 

• Seasonal Comfort: Perfect for fall and winter, it’s the ideal dish to cozy up with on a chilly evening.
  Showstopping Flavor: The creamy Parmesan base is elevated by the sweet and nutty butternut squash and earthy sage.
• Versatile Meal: It’s a fantastic vegetarian main course but also pairs beautifully with roasted chicken or salmon for a more robust meal.
  Great for Entertaining: Its rich flavors and stunning presentation make it an impressive dish for guests.

 

What You’ll Need

Here’s everything required to whip up this creamy delight.

 

Ingredients

For the Butternut Squash:

 

• 1 small butternut squash (1 ½ pounds, about 4 cups diced)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Freshly ground pepper

 

For the Risotto:

 

• 1 quart vegetable broth
• 1 quart water
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons salted butter
• 2 medium shallots, minced
• 12 to 14 sage leaves (2 tablespoons chopped)
• ¼ teaspoon garlic powder
• 2 cups white arborio rice
• 1 cup dry white wine (Pinot Grigio or Chardonnay recommended)
• 1 cup shredded Parmesan cheese
• Freshly ground black pepper

 

Kitchen Equipment

To make this recipe, you’ll need:

 

• Chef’s knife (for cutting the squash)
• Vegetable peeler
• Medium mixing bowl
• Baking sheet with parchment paper
• Saucepan (for warming the broth)
• Large skillet or sauté pan
• Wooden spoon (for stirring the risotto)
• Ladle

 

Step-by-Step Instructions

1. Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Peel and dice the butternut squash into small, uniform cubes about ½-inch thick. Toss the cubes with olive oil, kosher salt, and a dash of freshly ground pepper in a mixing bowl. Spread them evenly on a parchment-lined baking sheet and roast for 30-35 minutes, turning halfway through, until tender and caramelized.

 

Pro Tip: If you’re short on time, you can use pre-diced butternut squash or even frozen squash. While fresh yields the best flavor, frozen can work in a pinch—just adjust roasting times as needed.

 

2. Prepare the Broth

In a saucepan, combine the vegetable broth, water, and kosher salt. Heat over medium heat and keep it warm. You’ll ladle this into the risotto later, so keeping it warm ensures the rice cooks evenly.

 

3. Sauté the Shallots and Sage

In a large skillet, heat the olive oil and butter over medium heat. Add the minced shallots and cook for 5-6 minutes, stirring occasionally, until translucent and fragrant. Add the chopped sage and garlic powder, giving the mixture a quick stir to release its aroma.

 

4. Toast the Rice

Add the arborio rice to the skillet and toast it for about 2 minutes, stirring frequently, until the edges of the grains become translucent. Stir in the dry white wine and cook until the liquid is fully absorbed.

 

5. Gradually Add the Broth

Using a ladle, add about two scoops of the warm broth to the skillet. Stir gently and consistently until the liquid is absorbed. Repeat this process, adding broth two ladles at a time, and stirring frequently. This will take about 12-15 minutes. The goal is a creamy consistency with the rice remaining slightly al dente.

 

6. Finish the Risotto

When the rice is perfectly cooked, reduce the heat to low. Stir in two more ladles of broth, the Parmesan cheese, and a few grinds of black pepper. Stir vigorously for 1-2 minutes to create a luxuriously creamy texture. Finally, fold in the roasted butternut squash.

 

Pro Tip: You might have extra broth leftover—this is normal! Save it for reheating leftovers.

 

7. Serve and Enjoy

Serve immediately while the risotto is hot and creamy. Garnish with additional sage leaves or a sprinkle of Parmesan if desired.

 

How to Store and Reheat Leftovers

Store any leftover risotto in an airtight container in the refrigerator for up to three days. To reheat, add a splash of reserved broth or water and gently warm over low heat, stirring to restore the creamy texture.

 

Serving Suggestions

This Creamy Butternut Squash Risotto is a meal on its own, but here are a few pairing ideas to elevate your dining experience:

 

• Salads: Pair with an arugula salad with lemon vinaigrette or a roasted beet salad for a light, refreshing contrast.
• Protein: Complement the dish with roasted chicken, seared scallops, or baked salmon for a hearty option.
• Wine: A glass of Pinot Grigio or Chardonnay works beautifully, echoing the wine in the risotto.

 

Recipe Variations and Swaps

Dairy-Free: Use vegan butter and skip the Parmesan. Nutritional yeast can be a great substitute for a cheesy flavor.
Gluten-Free: The recipe is naturally gluten-free as long as the broth used is certified gluten-free.
Herbs: Swap sage for thyme or rosemary for a different herbaceous twist.

 

FAQs

1. Can I make this risotto ahead of time?
While risotto is best served fresh, you can partially cook it ahead of time. Stop cooking just before the rice is al dente, then cool and refrigerate. Finish cooking with broth just before serving.

2. Can I freeze risotto?
Risotto doesn’t freeze well due to its creamy texture, but you can freeze the roasted butternut squash separately and use it for future batches.

3. Can I use another type of rice?
For the classic creamy texture, arborio rice is essential. Substitutes like carnaroli or vialone nano work as well, but avoid long-grain rice.

 

A Cozy Dish Worth Sharing

This Creamy Butternut Squash Risotto is more than just a meal—it’s a celebration of fall flavors and a hug in a bowl. Whether you’re hosting a dinner party or indulging in a quiet night at home, this dish promises to deliver warmth, comfort, and plenty of flavor.

 

Did you try this recipe? Share your experience in the comments below, and don’t forget to subscribe to our blog for more seasonal recipes. If you loved it, tag us on social media—we can’t wait to see your creations!