Crisp-Topped Butternut Squash & Sage Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A creamy, comforting risotto with roasted butternut squash, fresh sage, and a golden Parmesan crust, perfect for weeknights or entertaining. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs Butternut squash, Olive oil, Yellow onion 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

• 1 medium (about 1 lb), peeled and cubed Butternut squash
• 2 tbsp Olive oil
• 1 small, finely diced Yellow onion
• 1 1/2 cups Arborio rice
• 4 cups, warmed Chicken or vegetable broth
• 1/4 cup, finely chopped Fresh sage leaves
• 1/2 cup, freshly grated Parmesan cheese
• 2 tbsp Butter
• 1/2 tsp, or to taste Salt
• 1/4 tsp, freshly ground Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, then spread on a parchment-lined baking sheet. Roast for 25 minutes until fork-tender and golden at the edges.
2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 small diced yellow onion and cook for 5 minutes until translucent and soft, stirring occasionally.
3. Step 3: Add 1 1/2 cups Arborio rice to the pan, stirring constantly for 2 minutes until the grains are coated and slightly translucent.
4. Step 4: Gradually pour in 4 cups warmed broth, one ladle (1/2 cup) at a time, stirring constantly until each addition is absorbed before adding more. Continue for 18-20 minutes until rice is creamy and tender but still slightly firm.
5. Step 5: Stir in 1/4 cup chopped fresh sage, 1/2 cup grated Parmesan, 2 tbsp butter, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes until cheese melts and sauce thickens. Fold in roasted butternut squash cubes.
6. Step 6: Transfer to a serving dish, top with extra Parmesan and a sprinkle of fresh sage, and let rest for 5 minutes to allow the sauce to set.