The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.
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About This Recipe
Creamy butternut squash risotto is the ultimate fall comfort dish, elevated with a touch of saffron for a warm, floral flavor. Roasted butternut squash is caramelized with maple syrup and spices, adding a slightly sweetness to every bite.
Whether you have a pumpkin or other winter squash, the technique is the same. But there is nothing like the sweet flavor of butternut squash that goes so well with creamy risotto. Garnish the risotto with crispy fried sage leaves and a healthy grating of Parmesan cheese.
📋 Ingredients
- Butternut Squash: Sweet and nutty, it’s roasted to bring out caramelized flavors that deepen the risotto’s richness.
- Maple Syrup: This is the time to use real maple syrup for the best flavor.
- Cinnamon: Warm and aromatic, it complements the natural sweetness of the squash.
- Sage and Thyme: Fresh herbs that add earthy, savory notes.
- Arborio Rice: The star of risotto, its starchy grains create a creamy texture as it slowly absorbs the liquid.
- Saffron: A luxurious spice that imparts a golden hue and floral flavor. A small pinch is all you need.
- White Wine: Adds acidity to balance the richness of the dish.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Squash: Use pumpkin, acorn squash, or kabocha squash instead of butternut.
- Saffron: If unavailable, a pinch of turmeric can mimic the golden color, though the flavor will differ.
⏲️ Instructions
Roast the Squash. Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer and roast the squash 40-45 minutes tender. Puree most of the squash and set aside.
Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter, Once melted, saute shallot for 3-4 minutes, then and add garlic and saute for another minute.
Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.
Pour in White Wine. Stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.
Add the Stock. Steep the saffron in the vegetable stock and ladle in 1-2 cups of stock at a time, continually stirring, for about 20-25 minutes.
Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.
Stir in Parmesan Cheese: Stir in the grated Parmesan cheese and taste for seasoning.
Finish Risotto. Remove the risotto from heat and taste for seasoning. As the risotto sits, it will slightly thicken.
📍 Recipe Tips
- Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
- The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
- Got leftover risotto? Make arancini which are fried risotto balls.
Serving Suggestions
Butternut squash risotto would be fantastic served as part of Thanksgiving dinner. Garnish the risotto with fried sage leaves and serve alongside a crisp arugula and pear salad.
More Butternut Squash Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Butternut Squash Risotto with Sage and Parmesan
LittleFerraroKitchen.com
Equipment
Ingredients
Butternut Squash
- 1 medium butternut squash peeled and cut into ½ inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 2-3 sage leaves chopped finely
- 2 thyme sprigs leaves removed and chopped
- ½ teaspoon kosher salt
- Freshly grated black pepper
Risotto
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot chopped finely
- 2 garlic cloves chopped finely
- 1 cup arborio rice
- Pinch of saffron threads
- ½ cup white wine such as Pinot Grigio
- 6 cups vegetable stock low sodium preferred
- ½ cup grated Parmesan cheese
Toppings
- 6-8 Fried sage leaves
- Grated Parmesan
Instructions
- Preheat the oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
- Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer. Roast the squash for 40-45 minutes until fork tender.
- Puree Butternut Squash. Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
- Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter. Once melted, saute chopped shallot for 3-4 minutes until just softened and add garlic and saute for another minute.
- Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.
- Pour in White Wine. stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.
- Add the Stock. Steep the saffron in the vegetable stock. Ladle in 1-2 cups of stock, while continually stirring until the risotto is mostly cooked through, about 20-25 minutes.
- Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.
- Stir in Parmesan and Garnish: Stir in the grated Parmesan cheese and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash fried sage leaves.
Notes
- Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
- The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
- Got leftover risotto? Make arancini which are fried risotto balls.
- Pressure Cooker Option:
- Sauté shallots and garlic in olive oil, then stir in Arborio rice, wine, and pureed squash. Cook on high pressure for 6 minutes.
- Once done, release the pressure and stir the risotto to combine the liquid. Let it sit for a few minutes to thicken, then stir in grated cheese for a perfectly creamy finish.
Jenny says
Wow, this risotto was delicious and so easy! We loved the fall flavors and look forward to trying more of your recipes.
Samantha says
Hi jenny!! Thank you so so much!!