Easy Butternut Squash Risotto with Crispy Sage That Wows

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something truly comforting about the creamy richness of risotto, and when it’s paired with the natural sweetness of roasted butternut squash, it becomes a dish you’ll crave long after the first bite. The real magic, though, happens when crisp sage leaves dance atop this velvety creation, adding a burst of earthiness that lifts the whole experience. Whether you’re winding down from a busy day or looking to impress at a cozy dinner party, this Butternut Squash Risotto with Crispy Sage is surprisingly simple to make yet full of luxurious flavors. Let me walk you through a recipe that turns humble ingredients into an unforgettable homemade feast.

Why Choose Butternut Squash Risotto with Crispy Sage?

Creamy Comfort: This risotto offers a luscious, velvety texture that feels like a warm hug. Sweet and Savory Harmony: Roasted butternut squash brings a natural sweetness perfectly balanced by crispy, earthy sage. Simple Elegance: Despite its gourmet flair, the recipe is straightforward and beginner-friendly. Versatile Appeal: Ideal for weeknight dinners or impressing guests at your next gathering. Time-Saving Techniques: Efficient steps get this rich dish on your table faster than you’d expect. Crowd-Pleasing Flavor: Everyone loves that blend of creamy rice and crispy herb topping—pure home-cooked magic!

Butternut Squash Risotto with Crispy Sage Ingredients

For the Risotto Base

Arborio Rice – essential for achieving that creamy, tender texture typical of authentic risotto.
Vegetable Broth – use warm broth to gently cook the rice and infuse it with rich flavor.
Dry White Wine – adds a subtle acidity that balances the sweetness of the squash.
Yellow Onion – finely chopped to build a savory foundation in the risotto.
Garlic Cloves – minced for a fragrant, flavorful boost.
Olive Oil – for sautéing onions and garlic, bringing out their natural sweetness.
Parmesan Cheese – freshly grated to stir in at the end for creaminess and depth.
Unsalted Butter – helps finish the risotto with a silky, luscious mouthfeel.

For the Butternut Squash

Butternut Squash – peeled, seeded, and cubed; roasting enhances its natural sweetness and caramelization.
Salt and Pepper – simple seasonings to highlight the squash’s flavor.
Olive Oil – a light coating to ensure crispy, golden edges on the roasted cubes.

For the Crispy Sage

Fresh Sage Leaves – fried until crispy, their earthiness crowns the risotto beautifully.
Olive Oil or Butter – a small amount used to crisp the sage without burning it.

Enjoy crafting this Butternut Squash Risotto with Crispy Sage, a dish where each ingredient shines with purpose and love.

How to Make Butternut Squash Risotto with Crispy Sage

Preheat oven: Preheat to 400°F. Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast until golden and caramelized, about 25 minutes.

For the Risotto Base:

Warm broth: In a small saucepan, heat vegetable broth over low heat until just simmering. Keep it warm so the risotto cooks evenly.
Sauté onions: In a large skillet over medium heat, warm olive oil. Add minced onion and garlic, cooking until softened and fragrant, about 4 minutes.
Toast rice: Stir in arborio rice, coating grains in oil. Cook until edges turn translucent, about 2 minutes, for that signature nutty aroma.
Deglaze pan: Pour in white wine, stirring to release any brown bits. Simmer until wine is mostly absorbed, about 1–2 minutes.
Add broth: Ladle warm broth one cup at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more, until rice is creamy and al dente, about 18 minutes.
Fold in squash: Gently stir roasted butternut cubes into risotto until warmed through, adding pops of sweet orange color and tender bite.
Finish risotto: Remove from heat and stir in butter and grated Parmesan until silky smooth, seasoning with salt and pepper to taste.

For the Crispy Sage:

Crisp sage: In a small skillet over medium heat, warm oil or butter. Fry sage leaves until edges curl and crisp, about 1 minute.
Serve warm: Spoon risotto into bowls, top with crispy sage leaves and an extra sprinkle of Parmesan. Enjoy this cozy, flavorful meal!

Optional: garnish with a drizzle of browned butter for nutty richness.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Butternut Squash Risotto

Fridge: Store leftover risotto in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

Freezer: To freeze, allow the risotto to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat slowly on the stove, adding a little broth or water to regain its velvety texture.

Crispy Sage: For the best flavor, store crispy sage separately in an airtight container for up to 2 days; add just before serving to retain its crunch.

What to Serve with Butternut Squash Risotto with Crispy Sage?

Elevate your meal with delightful sides that enhance the creamy, cozy flavors of your risotto.

Garlic Bread: The crunch of warm, buttery garlic bread pairs perfectly, allowing you to soak up every drop of risotto goodness.
Roasted Brussels Sprouts: Their crispy edges and earthy taste provide a wonderful contrast to the dish’s rich creaminess, adding depth to your meal.
Simple Arugula Salad: A fresh arugula salad with a lemon vinaigrette cuts through the richness, bringing a bright and peppery element to the table.
Herbed Quinoa: Light yet filling, quinoa seasoned with fresh herbs offers a nutty flavor that complements the sweetness of the butternut squash beautifully.
Sautéed Green Beans: These provide a crisp, vibrant crunch and a pop of color, bringing that perfect balance to the creamy risotto.
Sparkling Wine: A glass of sparkling white wine refreshes the palate and enhances the dining experience with its effervescence.

Each pairing adds its own layer of flavor to your cozy dinner, creating a complete and memorable meal to savor!

Make Ahead Options

Preparing your Butternut Squash Risotto with Crispy Sage ahead of time makes dinnertime a breeze! You can roast the butternut squash up to 3 days in advance and store it in an airtight container in the refrigerator. For the risotto base, cook the arborio rice without adding the final touch of butter and cheese—this can be done up to 24 hours before serving. Simply refrigerate the risotto, and when you’re ready to enjoy, reheat it gently over low heat, adding a splash of warm vegetable broth to restore its creaminess. Finish by folding in the roasted squash and stirring in the butter and Parmesan for that silky texture. Your family will savor the same delicious flavors, all while saving valuable time on busy weeknights!

Expert Tips for Butternut Squash Risotto with Crispy Sage

Use Warm Broth: Always keep your vegetable broth warm while cooking the risotto to ensure even cooking and a creamy texture.
Stir Constantly: Stir frequently to release the rice’s starch, which is key for that signature risotto creaminess—avoid rushing this step.
Roast Squash Well: Roast the butternut squash until golden and caramelized for maximum sweetness and flavor depth.
Crisp Sage Carefully: Fry sage leaves over medium heat and watch closely to prevent burning; crispy but not bitter enhances the dish beautifully.
Balance Seasoning: Taste before final seasoning; risotto and squash can be subtle, so adjust salt and pepper to highlight the flavors naturally.
Quality Ingredients: Use fresh Parmesan and good olive oil to elevate your Butternut Squash Risotto with Crispy Sage to a truly memorable meal.

Butternut Squash Risotto Variations

Mix things up and create your unique spin on this comforting dish!

Vegan Swap: Use vegetable broth and nutritional yeast instead of Parmesan for a deliciously creamy, plant-based version.
Add Protein: Stir in cooked chicken, shrimp, or sautéed mushrooms for an extra savory depth and heartiness. Each addition brings its unique flavor, making it a complete meal.
Grain Alternative: Replace arborio rice with farro or quinoa for a nutty twist and added texture that’s equally satisfying.
Herbal Infusion: Incorporate fresh herbs like thyme or rosemary during cooking for an aromatic touch that brightens each bite. These herbs can take you on a journey through an herb garden with every spoonful.
Spicy Kick: Add a pinch of red pepper flakes for a gentle heat that enhances the sweetness of the squash, creating an exciting flavor contrast.
Nutty Addition: Toasted pine nuts or walnuts sprinkled on top offer a crunchy texture and rich flavor that pairs beautifully with the creamy risotto. A delightful surprise in every forkful!
Cheesy Variations: Experiment with different cheeses such as goat cheese or feta for a tangy twist that complements the butternut squash perfectly. These cheeses add a depth that surprises and delights.
Zesty Finish: Drizzle with lemon juice or zest just before serving to brighten the dish and elevate the overall flavor profile. It’s a refreshing burst that enhances every element of the dish!

Butternut Squash Risotto with Crispy Sage Recipe FAQs

How do I know if my butternut squash is ripe and ready for roasting?
Choose a squash with a hard, matte skin free from soft spots or dark blemishes. A ripe butternut squash will feel heavy for its size and have a deep, uniform tan color. If you see dark spots all over or soft patches, it’s past its prime and might be mushy when cooked.

Can I store leftover risotto in the fridge, and for how long?
Absolutely! Store your leftover Butternut Squash Risotto with Crispy Sage in an airtight container in the fridge. It will keep well for 3 to 4 days. When reheating, add a splash of broth or water and warm it gently on the stove to bring back that creamy texture you love.

Is it possible to freeze this risotto? How should I do it?
Very! To freeze, let the risotto cool completely first. Then portion it into freezer-safe containers or heavy-duty zip bags. Label with the date and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove with a little broth. This helps restore that silky risotto creaminess.

What if my risotto turns out too thick or dry after cooking?
No worries—that happens sometimes! Gently stir in warm vegetable broth or water a tablespoon at a time while reheating to loosen it up. Risotto loves patience and moisture; thin it out until perfectly creamy but not soupy. Also, make sure to keep stirring as it cooks next time to release the starch evenly.

Are crispy sage leaves safe for pets or people with allergies?
Fresh sage leaves are generally safe for humans, but if you or your guests have allergies to sage or related herbs, it’s best to omit or substitute with crispy rosemary or thyme. For pets, avoid feeding sage as it can upset their stomachs. Always keep crispy sage as a garnish on the side so everyone can enjoy safely.