Roasted Butternut Squash Risotto with Sage
Don’t make risotto if you’re watching your weight!
DO MAKE risotto if you want one of the most heavenly things to eat on planet earth! Rissoto isn’t just comfort food, it’s BLISS food! It’s sinfully rich, sinfully creamy, and outrageously delicious!
I could seriously make risotto on a weekly basis!
Everybody has a weakness, and mine is risotto!
I’ve never understood what all the fuss is about over all of the constant stirring that is required to make creamy risotto! First of all, there is just something so soothing about this quiet, repetitive process, something so satisfying about knowing what is taking place with the rice and cheese becoming super-creamy from the stirring, and well, there’s even a little upper arm work-out going on in your cooking endeavors!
I’ve made so many different varieties of risotto, and with autumn’s chill in the air, I decided to make a seasonally-fresh Roasted Butternut Squash Risotto with Sage. This is so amazing, that even my rice-hating husband ate several helpings! And that’s a big deal to me!
Isn’t this just a beautiful dish for autumn? The gold and orange of the butternut squash are so eye-appealing for the season!
This risotto is perfect paired with a thick-cut pork chop or pork roast that (seriously) requires very little work of simply baking in the oven while you’re making the risotto.
Enjoy! And don’t forget to write and let me know how it turned out for you OR if you have any questions about making risotto!
I enjoy helping you with your cooking adventures!
Oh, did I tell you that we became grandparents to triplets one year ago last week? Yes, three healthy baby boys! Here’s a shot that I took of little “Gus” in his incubator with our daughter, Lauren, holding his hand. We feel so blessed that all three babies are healthy and came home from the hospital after 3 weeks.
After my mother recently passed away, a wave of joy has been felt throughout my family!
Isn’t life precious?
I hope you enjoy this delicious Roasted Butternut Squash Risotto with Sage!
Roasted Butternut Squash Risotto with Sage
- Prep Time: 0 hours
- Additional Time: 0 hours
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- Cuisine: Italian
This Roasted Butternut Squash Risotto is not only a delight to the eye with its vivid colors of orange and green, but oh what an incredibly smooth and sage-y autumnal flavor it possesses as well! A truly visually magnificent and heavenly flavored risotto! Mangia mia amici!
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 onion, chopped
- 4 large cloves of garlic, minced
- 2 Tbsp. olive oil
- 3 cups Italian arborio rice
- 6 cups chicken or vegetable broth
- 1/2 cup white wine (I use Pinot Grigio)
- 2 – 4 cups butternut squash, cut into cubes and roasted
- 1/4 cup chopped, fresh sage
- 1/4 cup cream
- 1 cup freshly grated Parmigiano-Regiano cheese (Parmesan)
- 1/4 cup freshly grated Pecorino-Romano cheese (optional, but it really tastes better with this)
- salt and white pepper to taste
- Garnish: Chopped, fresh sage, chives, or Italian parsley
- On low-medium heat, heat the butter and olive oil together.
- Saute’ onions for about 5 minutes.
- Add and saute’ garlic for about another 5 minutes.
- Place butternut squash cubes on a large baking pan with ‘sides’ so that the cubes don’t fall off the pan.
- Drizzle olive oil all over squash cubes to coat evenly.
- Sprinkle the chopped sage all over the oil-covered squash cubes to evenly coat.
- Roast in a 450 degree (F) oven for 15 minutes.
- Increase the oven heat to “broil” and roast for another 5 – 10 minutes, keeping a close eye on the squash to prevent it from burning.
- If the squash is not dark enough or roasted enough for your preferences, continue to roast until desired. I like to roast vegetables until a dark char appears on the edges of the vegetables.
- Remove squash from the oven and set aside to continue preparing the risotto.
- Add arborio rice to the sauteed onions and garlic; stir thoroughly.
- Begin to add the HOT broth, one cup at a time; stirring the mixture until the liquid is fully absorbed.
- Add another cup of broth, stirring until liquid is absorbed; continue this process, stirring constantly, until all broth is absorbed into the rice.
- The rice will bemuse more creamy as you continue to stir.
- Add the wine, stir until absorbed completely.
- Add the cheese(s) and stir until fully incorporated and creamy.
- Add the cream and stir until creamy.
- Add salt and pepper to taste.
- TASTE, TASTE, TASTE and add any more of the ingredients that you prefer: more sage? more cheese? more cream? Add whatever your taste preferences desire!
- Garnish: More roasted butternut squash cubes, chopped sage, chives, or Italian parsley.
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Here are a few other recipes using butternut squash that caught my eye this week:
My mouth is watering terribly..Roz. I like to roast pumpkins with thyme and rosemary…gotta give sage a chance and try your recipe next time.
Angie, this time of year gives us so many wonderful veggies to play with in our recipes! Let me know how your recipe turns out! I’d love to know!
Your risotto looks terrific. With your fall chopped salad, it would be the perfect meal to welcome fall in properly.
Thank you Karen! I agree, autumn presents so many delicious ingredient opportunities to enjoy the season! Delicious AND healthy for us too!
I’m certain your mom has been watching over those great grandchildren of hers from heaven. I’m so glad they’ll be home soon! I love risotto and don’t know why I don’t make it more often. The pairing of squash and sage is sublime. xo
Thank you Liz, that is so kind of you to say!
Oh Roz, I love the risotto but the news about the triplets is even better. Congratulations.
Grazie mille, Linda!
I LOVE roasted butternut squash, and risotto, but never thought to put the two together! What better comfort food is there? Congrats on the triplets—how exciting for your family!
Thank you Diane for contacting me to let me know that you made this recipe TWICE and that both times you loved it! I can’t thank you enough. Sometimes, I just never know what others think!
Have a superb day,
Amo la zucca e questo risotto mi piace moltissimo!
Un bacio ai tre piccoli nuovi arrivati 🙂
Ah, grazie mille cara amica!
Roz, congratulations on your new grandchildren!!! That is so exciting – wow-triplets! How wonderful that they are healthy. I am so happy for you and your family! I don’t know how you have had time to cook or post, but this risotto looks absolutely amazing. I have never eaten risotto before, and I really want to. I am glad you gave such specific directions. I have one question, though. What temperature do you have your stove on when you are adding the hot broth? I really want to try this. I love, love butternut squash and every single ingredient in the recipe. It is such a pretty dish, too. Thanks so much for sharing your good news and your delicious recipe!
You’d love this recipe, Shari, if you love butternut squash so much. If you try it, please let me know what you think.
Be well my friend,
what a wonderful news, three babies !!! I’m so happy for you my dear! I love risotto, wonderful pics Roz ! A wam hug
Grazie mille, Chiara! Risotto is the best!
grandma is my favorite name. So exciting about the triplets my friend. Hugs all around. xo
P.S. yummy recipe I invite you to share at the Thursday Hop
You’re right, Katharine! It’s great to be a grandmother!
Oh this is heaven Roz! Risotto with butternut squash is a perfect fall dish. CONGRATS – AUGURI- NONNA!!
What beautiful – joyous news – triplets? How wonderful my friend. HUGS to you and your family. And yes- Life is so precious!
un bacio forte forte, Anna and Liz
It’s a good recipe that I hope you give a try Anna and Liz! Hope your weekend is awesome!
As much as I love your pasta recipe, BIG congratulations on the birth of your grandsons! Wow, triplets! We are expecting our third grandson in January and fingers crossed, he will be healthy just like your little guys. What a sweet photo! I’m glad you’ve had something to be happy about this year too ♥
Yes, triplets indeed . . . and all blessed with wonderful health!
Congratulations on your new grandchildren. I’m sure you will enjoy them as much as my Mom enjoys my sister’s kids. She always says that it’s different with the grandkids.
I’ve never made risotto but I’ve tried it and it is so delicious. I’ll have to give your recipe a try.
The triplets have been such a blessing Annamaria! Thank you for your thoughts!
I love risotto… it is one of my preferred food.
Nothing can compare to delicious Italian risotto, Illaria!
Thanks for stopping by!
I love butternut squash soup and I don’t get to have risotto very often but I’d love to try this recipe.
It’s a keeper Annamaria! Let me know what you think!
Have two butternut squash sitting on the counter and a TON of sage in the garden. Need to start drying it and using it before it freezes and this is such a great recipe! Thanks!
Hi MJ! Hope you had a great Thanksgiving! I need to start drying my sage from the garden too….great idea! Thanks for the tip!
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this looks so good we love risotto and congrats on becoming a grandparent thats so great,
Thanks Rebecca! It’s so nice to hear from you! I hope that your family has a splendid and delicious Thanksgiving!
This is wonderful! And it’s so pretty. I’m lazy. Instead of cutting up a squash and roasting it, I typically use already pureed organic pumpkin or butternut squash in my risotto. So much easier, but then, I’ve had issues with thumb arthritis, which doesn’t help! I love that you had triplets! Wow! Congratulations!
Delicious recipe for risotto.