Butternut squash & sage risotto

Butternut squash & sage risotto

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(171 ratings)


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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4

A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • bunch sage, leaves picked, half roughly chopped, half left whole
  • 1½ l vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated

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  1. Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
  2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Recipe from Good Food magazine, September 2008

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ten-a-penny's picture
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This was delicious. I followed the recipe exactly and my only comments are that it needs a bit of seasoning or maybe a touch of garlic which I will try next time. Also I didn't need all the stock, probably about a litre was enough. My very fussy two year old loved it tho, first time in months we have had an empty bowl!

freyaarnold's picture

This recipe is delicious and is now one of my favourite risotto options! I added crumbled feta on top which I 100% recommend because it contrasts the sweet squash flavour.

koolk_2009's picture
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Amazing recipe, the tastiest risotto I've ever made. I was going to add some bacon, but it just didn't need it!

shivtc's picture
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Lovely dish, full of flavour. My only negative is that the chopped fresh sage cooked much quicker in the oven than the butternut, so it burnt and I got a hint of charcoal in the end result. Next time i'll add the sage when the butternut is almost cooked. Will def make this again and again...

wendiwalmsley's picture

Made this tonight it was absolutely scrumptious. Lots and lots of stirring so be prepared to devote your time undisturbed to stirring! I prepped my butternut with garlic olive oil and sprinkled dried sage. It was delish. Loafs of parses an and sprinkled rocket on top, served immediately with a glass of crisp white wine. Heavenly.

lemonmelts's picture
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Easy and thoroughly delicious. Loved the detailed steps and descriptions in this recipe of what the dish should look like at each stage and how you know when it's done - you can't go wrong!

Melanudrigal's picture

Excellent recipe, timings and volumes all precise. Crispy sage leaves gently in butter a must. However reading the comments has been as much fun for sure.

Judrop23's picture

Made this tonight. Lovely recipe and came out wonderful. It is a little painstaking with all the peeling and chopping of the squash and then the stirring which does take a good 30 minutes but it's well worth it. I used fresh home made chicken stock too which really makes a difference. Next time I would add some fresh garlic with the onion and maybe some pancetta or streaky bacon to really jus it up. Very filling with a lovely taste from the roasted squash. A must try x

aoife.lyons87@gmail.com's picture
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Did not change a thing it was amazzballs!!
The squash did take a bit more time cooking then recommended I gave it about 40min.
Other then that perfection!!

snozberries's picture

Made a few changes and still delish - left out the wine and sage but added bay leaves and garlic in the roasting tin and fresh spinach at the end. Serves four really generously and I would recommend a bit more time to prep the squash!

katielp161's picture
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Excellent recipe -- careful rice doesn't stick to pan. Also, added a bit of fried bacon and chicken in as I like meat with my meal! But still very good without

dwatson27's picture

Forgot to rate -5 stars

dwatson27's picture

Lovely! So easy to make and very tasty! Will make again :D

alcol26's picture

This was my first attempt at risotto and it turned out very nicely. Both the butternut squash and the risotto took a little longer than stated but the risotto ended up beautifully al dente and the whole dish was very tasty (although I didn't bother with the fried sage leaves). It is worth mentioning that the success of this dish seems to be in the quality of the stock and when make it again I will try a different brand or dilute the stock more (I used knorr stock pots and found them a little too salty). Generally, great meal though and my veggie husband thoroughly enjoyed it!

poldweia's picture

I love this recipe. The only thing I change is that I use barley instead of rice as it's cheaper and British. Oh and I cook the squash up earlier in the day and heat the cooked chunks through in the oven just before serving and stick the purée in the microwave for a minute. The sage gets caught between the two. But it works a treat.

03ejclar's picture

Wonderful dish, I used garlic in the dish too and also topped with courgettes alongside the cubed butternut squash cubes. Also served with toasted garlic ciabattas :)

Maddyx's picture

Followed recipe exactly however came out incredibly sweet (much sweeter than you'd expect from butternut squash) and was disappointed. Was looking forward to this recipe for days :(

falafellover's picture

Enjoying a bowlful right now... Mmmmm great recipe!

ELCgirl's picture

Great Butternut Squash Rissoto recipe. Yum yum. BUT do not click ont he Reader Offer of coffee from Pact for £1. I had a virus detected from my virus software. Please Good Food, check this out. Thank you.
PS Love al the recipes on this site, but be warry of ads,,,,,

rachaethornton@live.com's picture

Unfortunately my oven i broken would the recipe still work if i gently fried the squash?