Oven-Roasted Butternut Squash and Sage Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Creamy risotto enriched with sweet oven-roasted butternut squash and fragrant fresh sage leaves. This italian-inspired vegetarian ready in about 55 minutes pairs butternut squash, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 small (about 2 cups diced) butternut squash
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 cups, kept warm vegetable broth
• 2 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 10 leaves fresh sage leaves
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups diced butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While squash roasts, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large saucepan over medium heat until butter melts.
3. Step 3: Add 1 small finely chopped yellow onion and sauté for 5 minutes until translucent and soft.
4. Step 4: Stir in 1 cup arborio rice, cooking for 2 minutes until rice edges are translucent.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until wine is fully absorbed.
6. Step 6: Add warm vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and tender, about 18-20 minutes.
7. Step 7: In a small skillet, heat 1 tbsp olive oil over medium heat. Add 10 fresh sage leaves and fry until crispy, about 2 minutes. Remove and drain on paper towels.
8. Step 8: Stir the roasted butternut squash and 1 tsp salt and 1/4 tsp black pepper into the risotto.
9. Step 9: Remove risotto from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
10. Step 10: Serve garnished with the crispy sage leaves on top.