Maple-Glazed Butternut Squash & Sage Risotto

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting autumn dish featuring creamy Arborio rice infused with roasted squash and caramelized sage, finished with a touch of maple syrup for balance. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 55 minutes, pairs Butternut squash, Arborio rice, Chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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) Butternut squash
• 1.5 cups Arborio rice
• 4 cups Chicken stock
• 1 medium, finely minced Shallot
• 1/4 cup, finely chopped Fresh sage leaves
• 2 tbsp Maple syrup
• 3 tbsp Unsalted butter
• 1/2 cup, finely grated Pecorino Romano cheese
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs peeled and cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; roast for 25 minutes until fork-tender and caramelized at edges.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely minced shallot and cook for 3 minutes until translucent, stirring constantly.
3. Step 3: Add 1.5 cups Arborio rice and stir for 2 minutes until grains are coated and slightly translucent, toasting the rice.
4. Step 4: Begin adding 4 cups chicken stock, one ladle at a time, stirring constantly until each portion is absorbed before adding more — this should take 20-25 minutes total until rice is creamy and al dente.
5. Step 5: Stir in 2 tbsp maple syrup, 1/4 cup chopped fresh sage, and 3 tbsp unsalted butter; cook for 2 minutes until butter melts and sage becomes crisp.
6. Step 6: Remove from heat, stir in 1/2 cup grated Pecorino Romano cheese until melted and glossy, then season with additional salt and pepper to taste.