One-Pot Butternut Squash and Sage Risotto

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Creamy Arborio rice simmered with roasted butternut squash and fresh sage for a comforting, vegetarian weeknight dinner. This Italian-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs butternut squash, butter, Arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 butternut squash
• 2 tbsp butter
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/4 cup Parmesan cheese
• 4 leaves fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Place 1 medium peeled, 1/2-inch diced butternut squash on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until tender.
2. Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add 1 cup Arborio rice and 1 tbsp olive oil, stirring for 2 minutes until rice is translucent around the edges.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until evaporated, about 2 minutes. Add 4 cups warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
4. Step 4: Stir in 1/4 cup grated Parmesan cheese, 4 finely chopped fresh sage leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until rice is creamy and al dente, then stir in roasted butternut squash. Let rest 5 minutes before serving.