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Roasted Butternut Squash Risotto with Sage

Roasted Butternut Squash Risotto with Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • 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!   


Units Scale

  • 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)
  • 24 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


  1. On low-medium heat, heat the butter and olive oil together.
  2. Saute’ onions for about 5 minutes.
  3. Add and saute’ garlic for about another 5 minutes.
  4. Place butternut squash cubes on a large baking pan with ‘sides’ so that the cubes don’t fall off the pan.
  5. Drizzle olive oil all over squash cubes to coat evenly.
  6. Sprinkle the chopped sage all over the oil-covered squash cubes to evenly coat.
  7. Roast in a 450 degree (F) oven for 15 minutes.
  8. 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.
  9. 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.
  10. Remove squash from the oven and set aside to continue preparing the risotto.
  11. Add arborio rice to the sauteed onions and garlic; stir thoroughly.
  12. Begin to add the HOT broth, one cup at a time; stirring the mixture until the liquid is fully absorbed.
  13. Add another cup of broth, stirring until liquid is absorbed; continue this process, stirring constantly, until all broth is absorbed into the rice.
  14. The rice will bemuse more creamy as you continue to stir.
  15. Add the wine, stir until absorbed completely.
  16. Add the cheese(s) and stir until fully incorporated and creamy.
  17. Add the cream and stir until creamy.
  18. Add salt and pepper to taste.
  19. 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!
  20. Garnish: More roasted butternut squash cubes, chopped sage, chives, or Italian parsley.



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