Roasted Winter Squash and Sage Risotto

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Creamy arborio rice cooked with roasted winter squash and fresh sage, finished with Parmesan for a rich and comforting dish. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs arborio rice, butternut squash, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1/2 cups arborio rice
• 2 cups peeled and cubed butternut squash
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 6 leaves, chopped fresh sage leaves
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped small yellow onion and 2 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the pan, stirring to coat the grains for 2 minutes until they look translucent around the edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
5. Step 5: Add warm 5 cups vegetable broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Step 6: Stir in the roasted butternut squash, 6 chopped sage leaves, 2 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Serve immediately.