Maple-Glazed Butternut Squash & Sage Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 55 minutes pairs medium (about 1.5 lbs) 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.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Maple-Glazed Butternut Squash & Sage Risotto take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Butternut Squash & Sage Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Maple-Glazed Butternut Squash & Sage Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Butternut Squash & Sage Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Maple-Glazed Butternut Squash & Sage Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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