One-Pot Butternut Squash and Sage Risotto
Creamy Arborio rice simmered with roasted butternut squash and fresh sage for a comforting, vegetarian weeknight dinner. This italian-inspired one pot (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Butternut Squash and Sage Risotto take to make?
Total time is about 35 minutes (10 min prep + 25 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 One-Pot Butternut Squash and 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 butternut squash from drying out.
Can I substitute ingredients in One-Pot Butternut Squash and 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 One-Pot Butternut Squash and 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 One-Pot Butternut Squash and 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.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
