Sage-Infused Butternut Squash Risotto
Creamy Arborio rice cooked with roasted butternut squash and fresh sage, creating a comforting dish that celebrates autumn's harvest. This italian-inspired vegetarian ready in about 60 minutes pairs peeled and cubed 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.
Ingredients
- 1 lb, peeled and cubed butternut squash
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup, finely chopped shallot
- 1/4 cup, chopped fresh sage
- 1/2 cup white wine
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Add 1 1/2 cups Arborio rice, stirring to coat. Cook for 2 minutes until rice is translucent around edges.
- Step 4: Pour in 1/2 cup white wine and cook, stirring constantly, until absorbed (about 2 minutes).
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sage-Infused Butternut Squash Risotto take to make?
Total time is about 60 minutes (25 min prep + 35 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 Sage-Infused Butternut Squash 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 arborio rice from drying out.
Can I substitute ingredients in Sage-Infused Butternut Squash 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 Sage-Infused Butternut Squash 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.
What goes well with Sage-Infused Butternut Squash Risotto?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
