Caramelized Butternut Squash and Sage Risotto

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Creamy risotto enriched with sweet caramelized butternut squash cubes and fragrant fresh sage leaves, creating a flavorful autumn-inspired dish. This Italian-inspired Halloween recipe (vegetarian), ready in about 55 minutes, pairs butternut squash, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 cups peeled and diced butternut squash
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped shallot
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 10 leaves, chopped fresh sage leaves
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups peeled and diced butternut squash and cook for 10-12 minutes, stirring occasionally, until golden and caramelized on edges. Remove and set aside.
2. Step 2: In a large saucepan, melt 2 tbsp unsalted butter with remaining 1 tbsp olive oil over medium heat. Add 1 small finely chopped shallot and sauté for 3 minutes until translucent.
3. Step 3: Stir in 1 1/2 cups arborio rice and toast for 2 minutes until edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
5. Step 5: Add warm vegetable broth 1/2 cup at a time, stirring constantly and waiting until liquid is absorbed before adding more, for about 18-20 minutes until rice is creamy and tender.
6. Step 6: Stir in the caramelized butternut squash and 10 chopped fresh sage leaves. Cook for 2 more minutes to meld flavors.
7. Step 7: Remove from heat and mix in 1/2 cup grated parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Serve immediately.