When the evenings turn cooler, this creamy Butternut Squash, Sage and Onion Risotto is exactly the kind of comforting meal you'll crave. This easy butternut squash risotto recipe combines sweet squash, fragrant sage and creamy rice for a cosy vegetarian risotto recipe that's perfect for autumn dinner ideas and fall dinner meals. Best of all, this delicious butternut squash and sage risotto is made without wine, making it a child friendly and satisfying meatless risotto for any night of the week.
This butternut squash risotto recipe is one of my absolute favourite dishes to make throughout autumn and winter. It's comforting, easy, surprisingly quick to prepare, and packed with flavour from sweet roasted butternut squash, mellow roasted garlic and fresh sage. While I'm not a vegetarian, this butternut squash and sage risotto proves that a great meatless risotto doesn't need any meat at all. The squash is the star of the show, bringing natural sweetness and richness to every bite, while crispy sage leaves scattered over the top make this cosy vegetarian risotto recipe feel extra special.
If your family loves this Creamy Butternut Squash, Sage and Onion Risotto as much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:
- Chicken pesto pasta
- Lebanese Turkey kofta mezze plate
- Irish, bacon, cabbage and potato soup
- Creamy Tuscan chicken orzo
- Roasted butternut squash gnocchi
- Homemade pasta
- Asparagus, parmesan and lemon tart
- Tomato, pesto and burrata tart
- Asian pork poststickers
- Jerk Salmon with rice and peas
- Chicken and mushroom orzo
Jump to:
- Ingredients and substitutions for Creamy Butternut Squash, Sage and Onion Risotto
- What equipment will you need to make butternut squash, sage and onion risotto?
- How do I make roast squash and sage risotto?
- Serving suggestions for Creamy Butternut Squash, Sage and Onion Risotto:
- Variations of Creamy Butternut Squash, Sage and Onion Risotto
- How to store and freeze Creamy Butternut Squash, Sage and Onion Risotto?
- FAQ
- Creamy Butternut Squash, Sage and Onion Risotto - no wine required
- Related
- Pairing
.
Ingredients and substitutions for Creamy Butternut Squash, Sage and Onion Risotto
See recipe card for full ingredient list with quantities.
- Butternut Squash – The star of this butternut squash risotto recipe, roasted squash adds natural sweetness and a creamy texture. If you can’t find butternut squash, pumpkin, crown prince squash or sweet potato are excellent alternatives.
- Stock – Vegetable stock keeps this a vegetarian risotto recipe, while chicken stock adds extra richness if you’re not cooking for vegetarians. Whichever you choose, use a good-quality stock for the best flavour.
- Onions – Slowly caramelised onions create a sweet, savoury base for the risotto. Brown onions work best, but red onions or shallots can be used if that’s what you have on hand.
- Garlic – Roasted garlic gives this butternut squash and sage risotto a mellow, sweet flavour. In a pinch, you can sauté 2 to 3 minced garlic cloves with the onions, although roasted garlic provides a deeper flavour.
- Sage – Fresh sage is essential for that classic autumn flavour and the crispy sage garnish really makes this dish special. If you don’t have fresh sage, a small amount of dried sage can be added to the risotto, but you’ll miss out on the crispy topping.
- Risotto Rice -Arborio rice is the most commonly available option and works perfectly. Carnaroli rice is another excellent choice if you can find it, producing an even creamier squash risotto.
- Parmesan – Parmesan adds richness and a savoury umami flavour. For a vegetarian version, swap it for a vegetarian Italian-style hard cheese.
- Crème Fraîche – Crème fraîche adds extra creaminess and a slight tang. Mascarpone, cream cheese or a splash of double cream can be used instead, although each will give a slightly different finish.
What equipment will you need to make butternut squash, sage and onion risotto?
- Cast iron skillet: I recently picked up this cast iron skillet from Amazon and have been really impressed with it. Like most cast iron cookware, it needed a little seasoning before its first use, but once that was done, it’s been fantastic to cook with. It retains heat beautifully and, best of all, nothing sticks to it. It’s quickly become one of my most-used pans for one-pan meals like this roast butternut squash risotto.
How do I make roast squash and sage risotto?
This butternut squash and sage risotto is easier to make than you might think. Follow these simple steps for a creamy, comforting butternut squash risotto recipe that’s perfect for an easy family dinner.
Preheat your oven to 200°C (180°C fan).
Step 1: .Peel the squash and cut it into bite-sized cubes. Toss with a drizzle of oil, season with salt and pepper, then spread out on a baking tray. Roast for 40 minutes, or until tender and lightly caramelised.
Step 2: Slice the top from the garlic bulb to expose the cloves.
Drizzle with a little oil, wrap in foil and roast for 30 minutes until soft and fragrant.
Step 3: When the squash has been roasting for 20 minutes, start the risotto. Sautee diced onion and garlic for around 10 minutes, until soft, sweet and caramelised.
Step 4: Stir the risotto rice into the onions.
Cook for 5 minutes, allowing the grains to become lightly toasted.
Step 5: Add a ladleful of hot stock and stir until absorbed. Continue adding the stock a little at a time, stirring regularly and allowing each addition to absorb before adding more. Keep going until the rice is tender with a slight bite in the centre.
This should take around 20 to 25 minutes
Step 6: While the risotto cooks, prepare the crispy sage garnish. Heat a splash of oil and a knob of butter in a small frying pan until just beginning to smoke. Fry the sage leaves a few at a time for about 5 seconds per side. They should sizzle immediately and become crisp. Transfer to kitchen paper and sprinkle lightly with salt.
Step 7: Once the squash and garlic are cooked, add half of the roasted squash to a bowl. Squeeze the softened garlic cloves from their skins and mash together with a fork until mostly smooth.
Step 8: Stir the squash and garlic mixture into the risotto along with the crème fraîche, Parmesan and chopped sage. Mix well until creamy and luxurious. Season to taste with salt and freshly ground black pepper.
Step 9: Spoon the creamy butternut sage risotto into bowls and top with the remaining roasted squash and crispy sage leaves before serving.
Serving suggestions for Creamy Butternut Squash, Sage and Onion Risotto:
- Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the risotto.
- Add warm crusty bread or garlic bread for mopping up every last bit of the creamy sauce.
- Pair with seasonal greens such as steamed tenderstem broccoli, kale or green beans for extra colour and freshness.
- Finish with extra Parmesan and a crack of black pepper just before serving for maximum flavour.
- Scatter over toasted walnuts or pine nuts for added crunch and a nutty contrast to the sweet roasted squash.
- Don’t skip the crispy sage leaves. They add texture, flavour and make this butternut squash risotto recipe feel restaurant-worthy.
Variations of Creamy Butternut Squash, Sage and Onion Risotto
How to store and freeze Creamy Butternut Squash, Sage and Onion Risotto?
- Fridge: Allow the risotto to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat gently on the hob or in the microwave with a splash of water or stock, stirring well to restore its creamy texture.
- Crispy sage: For the best texture, store any leftover crispy sage separately and add it after reheating.
- Freezing: You can freeze this butternut squash and sage risotto for up to 1 month. Defrost overnight in the fridge before reheating. The texture may be slightly softer, but it will still be delicious.
- Leftover tip: Turn leftover butternut squash risotto into crispy risotto cakes by shaping into patties and frying until golden on both sides
- Keep stirring, but don’t obsess over it - A gentle stir every minute or so is enough to help release the starches and create that beautifully creamy butternut squash risotto texture.
- Always keep your stock hot - Adding cold stock slows the cooking process and can affect the final texture of your risotto.
- Roast the squash until it’s caramelised - Those golden edges add loads of flavour and make this butternut squash and sage risotto extra delicious.
- Don’t rush the garlic - Properly roasted garlic becomes sweet, soft and almost buttery. It’s one of the secrets behind the rich flavour in this recipe.
- Save the best sage leaves for frying - The crispy sage garnish takes just a few seconds to make but adds a restaurant-quality finish.
- Add the Parmesan at the end - Stirring it in off the heat helps create a silky, creamy texture without becoming claggy.
- Season gradually - Stocks and Parmesan vary in saltiness, so always taste before adding extra salt.
- Trust your eyes, not the clock - The perfect risotto should slowly spread when spooned onto a plate. If it looks too thick, add a splash more stock before serving.
- Make it your own - I always say recipes are guides, not rules. If you love extra sage, garlic or Parmesan, don’t be afraid to add a little more!
FAQ
What goes with butternut squash in risotto?
Butternut squash pairs beautifully with sage, garlic, Parmesan, onions and creamy cheeses such as crème fraîche or mascarpone. For serving, try a crisp green salad, seasonal greens or crusty bread alongside this comforting butternut squash risotto.
Do you peel butternut squash for risotto?
Yes, I recommend peeling the butternut squash before dicing it for this butternut squash risotto recipe. The peel can be quite tough, even after roasting, so removing it gives the risotto a smoother texture.
How do you make butternut squash risotto?
To make butternut squash and sage risotto, roast the squash and garlic until tender, then slowly cook risotto rice with hot stock until creamy. Stir through the mashed roasted squash, garlic, Parmesan, crème fraîche and sage before topping with crispy sage leaves and the remaining roasted squash.
Does butternut squash go with sage?
Absolutely. Sage and butternut squash are a classic combination. The earthy, slightly peppery flavour of sage balances the sweet roasted squash perfectly, which is why it’s such a popular pairing in autumn dinner ideas and fall dinner meals.
What herb goes with butternut squash risotto?
Fresh sage is the traditional choice and works wonderfully in this butternut sage risotto. Thyme and rosemary also pair well with butternut squash if you’d like to experiment with different flavours.
What is the secret to a good risotto?
The secret to a great risotto is adding hot stock gradually and stirring regularly. This helps the rice release its starches, creating the creamy texture that makes a good risotto no wine recipe so delicious. It’s also important not to overcook the rice, which should remain slightly al dente.
What are the basic ingredients for risotto?
A traditional risotto starts with risotto rice, stock, onions and cheese. This vegetarian risotto recipe builds on those basics by adding roasted butternut squash, roasted garlic, sage, Parmesan and crème fraîche for extra flavour and creaminess.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Creamy Butternut Squash, Sage and Onion Risotto - no wine required
Equipment
Ingredients
- 1 Butternut squash
- 3 onions
- 1 bulb garlic
- 1 tablespoon Creme fraiche
- 1 tablespoon Fresh chopped sage
- 15 Fresh sage leaves
- 60 g fresh parmesan
- 600 ml veg/chicken stock
- 250 g risotto rice
Instructions
- Peel the butternut squash and cut it into bite-sized cubes. Toss with a drizzle of oil, season generously with salt and pepper, then spread out on a baking tray. Roast for 40 minutes, or until tender and lightly caramelised.
- Slice the top from the garlic bulb to expose the cloves. Drizzle with a little oil, wrap in foil and roast for 30 minutes until soft and fragrant.
- When the squash has been roasting for around 20 minutes, start the risotto. Add a splash of oil to a large frying pan or casserole dish over a low heat. Add the diced onion and cook gently for around 10 minutes, stirring occasionally, until soft, sweet and lightly caramelised.
- Stir the risotto rice into the onions and cook for 5 minutes, allowing the grains to become lightly toasted.
- Add a ladleful of hot stock and stir until absorbed. Continue adding the stock a little at a time, stirring regularly and allowing each addition to absorb before adding more. Keep going until the rice is tender with a slight bite in the centre. This should take around 20 to 25 minutes.
- While the risotto cooks, prepare the crispy sage garnish. Heat a splash of oil and a knob of butter in a small frying pan until just beginning to smoke. Fry the sage leaves a few at a time for about 5 seconds per side. They should sizzle immediately and become crisp. Transfer to kitchen paper and sprinkle lightly with salt.
- Once the squash and garlic are cooked, add half of the roasted squash to a bowl. Squeeze the softened garlic cloves from their skins and add them to the squash. Mash together with a fork until mostly smooth.
- Stir the squash and garlic mixture into the risotto along with the crème fraîche, Parmesan and chopped sage. Mix well until creamy and luxurious. Season to taste with salt and freshly ground black pepper.
- Spoon the creamy butternut sage risotto into bowls and top with the remaining roasted squash and crispy sage leaves before serving.
Notes
- Keep the stock hot: Warm stock helps the rice cook evenly and creates the creamy texture that makes a great butternut squash risotto recipe.
- Don’t rush the risotto: Add the stock gradually and allow each ladleful to absorb before adding more. This is the secret to learning how to make risotto with the perfect texture.
- Roasting adds flavour: Roasting the squash and garlic brings out their natural sweetness, giving this butternut squash and sage risotto a rich autumnal flavour.
- The rice should have a slight bite: Aim for al dente rice. It should be tender but still have a little firmness in the centre.
- Crispy sage is worth it: The fried sage leaves add a wonderful crunch and really elevate this butternut sage risotto.
- Adjust the consistency: If the risotto becomes too thick before serving, simply stir through a splash of hot stock to loosen it.
- Vegetarian tip: Ensure you use vegetarian Parmesan-style cheese if making this as a fully vegetarian risotto recipe.
Related
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a comment