Creamy Butternut Squash and Sage Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A comforting risotto featuring roasted butternut squash and fresh sage, offering a creamy texture and warm, earthy flavors. This Italian-inspired vegetarian recipe, 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 medium (about 1.5 lbs), peeled and cubed into 1-inch pieces butternut squash
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 5 cups, kept warm vegetable broth
• 1 1/2 cups arborio rice
• 3 tbsp, divided unsalted butter
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 1/2 cup dry white wine
• 1/2 cup, finely grated Parmesan cheese
• 10 leaves fresh sage leaves
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium butternut squash cubed (about 1.5 lbs) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
2. Step 2: Meanwhile, heat 3 tbsp unsalted butter with 1 tbsp olive oil in a large saucepan over medium heat. Add 1 finely diced yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 1/2 cups arborio rice and toast for 2 minutes, stirring frequently.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add 5 cups warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously and waiting until each addition is almost fully absorbed before adding the next, about 18-20 minutes.
6. Step 6: While risotto cooks, heat a small skillet over medium heat. Add 1 tbsp unsalted butter and 10 fresh sage leaves. Fry the sage leaves for 1-2 minutes until crisp, then remove and set aside.
7. Step 7: When the risotto is creamy and al dente, stir in the roasted butternut squash, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
8. Step 8: Serve garnished with the crispy sage leaves on top for an aromatic finish.