Classic Italian Butternut Squash Risotto with Sage

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Creamy arborio rice slow-cooked with sweet roasted butternut squash and fresh sage, finished with Parmesan for a comforting Italian meal. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 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 420 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 (about 2 cups cubed) butternut squash
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 5 cups, kept warm vegetable broth
• 2 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 8 leaves, chopped fresh sage leaves
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: In a large saucepan, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat until melted. Add 1 small finely chopped yellow onion and cook for 5 minutes until translucent.
3. Step 3: Stir in 1 1/2 cups arborio rice, toasting for 2 minutes until edges are translucent but center remains white.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add 1 cup warm vegetable broth at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in roasted butternut squash, 8 chopped fresh sage leaves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 cup grated Parmesan cheese. Cook for 2 more minutes to incorporate flavors before serving warm.