Brown's Butternut Squash & Sage Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, comforting risotto made with roasted butternut squash and fresh sage, showcasing the elegance of seasonal American produce. This Mediterranean recipe, ready in about 50 minutes, pairs butternut squash, olive oil, salt 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

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.