Butternut squash & sage risotto

Butternut squash & sage risotto

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(185 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal609
  • fat24g
  • saturates10g
  • carbs87g
  • sugars17g
  • fibre8g
  • protein15g
  • salt0.95g
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  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch sage, leaves picked, half roughly chopped, half left whole



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1½ l vegetable stock
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g Parmesan or vegetarian alternative, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (174)

teresaaregreen's picture

Delicious, made for a dinner party and enjoyed by all.

lexy231282's picture

Simple yet delicious, will be making again for sure.

genevieve_1980's picture

Trying to be healthier and cut down on eating meat, I made this for a change. I love butternut squash and it is delicious in this recipe. I had to roast the cubed squash about 10 mins longer than suggested to soften them enough to mash. I omitted the wine (as I didn't have any and was also serving this to my little one) and also didn't crisp the sage leaves but it still tasted amazing. Even my husband who cannot eat a meal without meat wanted seconds! Finely grated parmesan on top of the risotto gave a lovely flavour and complimented the dish really well. Will definitely make this one again! Fabulous winter warmer!

hculwick's picture

Very good! Left out the wine but still delicious.

newparent's picture

I'd never cooked a risotto before so I was really proud of my efforts! I appreciated the clear, simple instructions.
We didn't have any fresh sage or white wine but I replaced these with dried sage and chilli seeds. The result was a hearty, delicious dish.

bridge_cmw's picture

Absolutely loved it - didn't change a thing and it was ever so easy to cook - if I can do it anyone can!

tartybaker123's picture

Beautiful, I halved the quantity which worked very well. I used a low fat spread instead of proper butter & I really couldn't tell the difference, it was still very tasty & creamy. I thought it might not be very filling so I made a side dish of oven roasted sweet potatoe fries, these went very well with the dish, but in future I won't bother because it is so filling on it's own. I didn't have any sage but not needed in my opinion also, I did not have any arborio rice so I used Tilda which worked very well.

mj123p's picture

My family absolutely loved this dish, it was a breeze to make and we will definitely add this to our favourites list. I forgot to serve the parmesan on this occasion, it was delicious without it, so it will obviously taste even better next time. The crispy sage leaves are something I haven't tried before and tasted divine. An excellent recipe all-round to which you could easily add a personal twist.

mrshollands's picture

First time I ever tried to make risotto and it was easy! And delicious! Will definitely be making again!

colleenc's picture

I made a vegan version of this for my husband (he's vegan and myself and my son are vegetarian) and it was great! Highly recommended!

rbarkhuysen's picture

Absolutely delicious, I've made this twice now and it is so good. Added some garlic with the onion, and also stirred through some spinach at the end until it had wilted. A really lovely recipe.

howddo's picture

most excellent even without the wine and butter and the sage leaves wewre from the freezer and crushed.... and still simply delicious and easy.

it going to be a regular in our household.

sarah_mcneish's picture

Really tasty - found this to be a really easy and delicious recipe! Will definitely be making this again...my husband said it's one of the best risottos he's ever had (and he can be fussy!)

jessiquaquaqua's picture

Really, really nice. Boyfriend thought it was amazing. I added 75g of chopped pancetta at the beginning, so would use less stock next time to reduce the saltiness. But, overall, it's a lovely dish! The more butternut squash, the better. I used 2/3 of a squash, should've just used the whole thing. And just about 200g of arborio rice and 1/4 of a jar of dried sage as that's all I had, but it was more than enough for 2 people, with leftovers for lunch tomorrow :)

eils18's picture

Amazingly tasty and as I added roasted peppers to the purée which made the colour a striking bright orange. Great for a dinner party.

fayesiedaisy's picture

Yummy! Just made this for dinner and it was really nice. I halved the recipe for two people and found the portions to be more than enough - it doesn't look like a huge amount on the plate but is very filling... and we are big eaters in this house! I swapped the sage for thyme and added so garlic in with the onions which worked out lovely. Would definitely have again

PurpleBee's picture

very tasty, I think the crisp sage leaves just topped it off perfectly.

lynnyc3's picture

A favourite dinner in my home. I normally add crispy pancetta or goats cheese for another dimension. Goes down a treat every time.

helenapetre's picture

Used some dried safe leaves from a friend's garden, and cheddar instead of Parmesan. Delicious, but took much longer than 50 minutes.

batmanneliese's picture

One of my absolute favourites from Good Food- in fact this has turned into my go-to recipe for whenever people are coming over and I want to fill them up without having 10 pans on the go.

I add a crushed clove of garlic at the onion stage, as well as finely chopped chestnut mushrooms with loads of shredded spinach in the last 10 minutes of cooking. Left out the butter at the end, as I notice some other health-concious people have!

All in all a total beauty!!


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