Brown's Butternut Squash & Sage Risotto
A creamy, comforting risotto made with roasted butternut squash and fresh sage, showcasing the elegance of seasonal American produce. This italian-inspired mediterranean ready in about 50 minutes pairs olive oil, salt, large, finely chopped (1 cup) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 small, peeled and diced (2 cups) butternut squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 large, finely chopped (1 cup) onion
- 3 cups vegetable broth
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup, freshly grated Parmesan cheese
- 1/4 cup, finely chopped fresh sage
- 2 tbsp butter
- to taste black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups diced butternut squash with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and golden.
- Step 2: In a medium saucepan, heat 3 cups vegetable broth and keep warm over low heat. In a large skillet, melt 2 tbsp butter over medium heat. Add 1 cup finely chopped onion and cook for 5 minutes until soft and translucent.
- Step 3: Add 1 1/2 cups arborio rice to the skillet and stir for 2 minutes until coated and translucent. Pour in 1/2 cup dry white wine and cook until absorbed, stirring constantly.
- Step 4: Add 1/2 cup warm vegetable broth to the rice, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is creamy and tender (about 20 minutes total).
- Step 5: Stir in roasted butternut squash, 1/4 cup chopped fresh sage, and 1/2 cup grated Parmesan cheese. Cook for 2 more minutes until cheese melts. Season with black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Butternut Squash & Sage Risotto take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brown's Butternut Squash & Sage Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Brown's Butternut Squash & Sage Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown's Butternut Squash & Sage Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown's Butternut Squash & Sage Risotto?
Italian mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
This has become our go-to mediterranean dish. We make it weekly.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
