Sage-Infused Butternut Squash Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy Arborio rice cooked with roasted butternut squash and fresh sage, creating a comforting dish that celebrates autumn's harvest. This Italian-inspired vegetarian recipe, ready in about 60 minutes, pairs butternut squash, Arborio rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 25 min Cook: 35 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb cubed butternut squash with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on baking sheet and roast for 25 minutes until tender and caramelized.
  2. Step 2: Heat 1 tbsp olive oil and 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup chopped shallot and cook for 3 minutes until soft and translucent.
  3. Step 3: Add 1 1/2 cups Arborio rice, stirring to coat. Cook for 2 minutes until rice is translucent around edges.
  4. Step 4: Pour in 1/2 cup white wine and cook, stirring constantly, until absorbed (about 2 minutes).
  5. Step 5: Add 1 cup vegetable broth at a time, stirring constantly until absorbed before adding more. Continue for 20 minutes until rice is creamy and al dente.
  6. Step 6: Stir in 1/4 cup chopped sage, roasted butternut squash, and 1/2 cup grated Parmesan. Cook for 2 minutes until cheese melts. Season with 1/2 tsp salt and 1/4 tsp black pepper.

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