Butternut squash & sage risotto

Butternut squash & sage risotto

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(186 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 (175)

samanthakimber's picture

Absolutely FANTASTIC! I followed this recipe in every detail and it was the best risotto I have made so far. Added it to my binder, a definite favorite! ****** (6 STARS from me)

maryfitz's picture

Delicious! The sage works so well with butternut squash. This is one I'll definitely be doing again.

madiemango's picture

This is gorgeous! Didn't have any sage but used dried mixed herbs and was lovely. Will definitely be making it for my veggie sister with Vegetal instead of parmesan.

Cats02's picture

Not veggie but sometimes like to try veggie options especially risottos as love risotto rice. This was lovely even younger (fussy) son liked it although didn't like the lumpy bits, ie squash stirred in at the end. Hadn't the heart to tell him that half of it was mashed and stirred in at the end!

preethi17's picture

Made this Risotto and it was unbelievably good. My husband helped me a lot with mixing it really well for good consistency. Thank you!
Would definitely try it again.. 1L stock was a bit less, so we added a bit of boiling water.

danicquinn's picture

One of the best risotto recipes around. I tried it with Tesco's (more expensive:( ) 'Paquitto' squash, which made it *even* nicer than it had been with butternut.

kmfreeman0's picture

This is really delicious and so simple to make. Would recommend!

elektricia's picture

This is brilliant! The first time I have cooked something that had butternut, and the kids liked!

I didn't have fresh sage, so used dried stuff. Probably not as good, but I am ecstatic about the fact that I have a recipe that makes my kids eat squash!! (even ask for it!!)

deborahhartup's picture

My all time favourite risotto!

esmeraldapower's picture

Delicious, defiantly making this again.

frania65's picture

Very nice as a side dish or a starter.I love the butternut squash and sage combination. I have added a clove of garlic for extra flavour and it was lovely.You need to season it well with salt and pepper.
Will be making it again.

pandora_mary's picture

Brilliant! Extra white wine only makes it better.
Mashing the roasted butternut squash and saving some for texture is a fantastic idea. Have made several times.

kittykatnz's picture

This was really yummy! I added 2 cloves of garlic at the beginning with the onions and some pancetta in with the last ladle of stock and it was delicious! I did away with the sage leaves fried and garnished with a small handful of rocket. Next time, I will use no butter as it doesn't need it and will add in some pine nuts and perhaps some spinach (as I've eaten a similar risotto at Strada and loved it)! Yummy recipe which with time will be reasonably quick to make. Will definitely be making again.

hollywoozle's picture

I absolutely love this dish! I followed the recipe exactly and the result was amazingly delicious, surprisingly so in fact! I could eat it time after time.

alexandraclaire's picture

Really good, even my (sometimes) picky toddler cleaned her plate! :)

Has anyone tried to do this as a baked risotto and stirring in the butternut at the end? Would be worth a try perhaps?

kathryndonna's picture

Yummy yum! I wasn't sure about this at all but having seen so many recipes for various squash risottos I had to give it a try and was very pleasantly surprised. I didn't have any sage so used a mix of dried thyme and oregano and the taste was great. I omitted the butter at the end but did stir in a spoonful of mascarpone which I think gives a risotto a beautiful texture. My husband did comment that some chopped bacon would have made it perfect but still managed to polish off a decent sized bowl full!

folkoono's picture

Delicious, but I halved the recipe to make it for two people, and it was nowhere near enough. We had to have toast for pudding!

franpayne's picture

Glorious. Rich, aromatic and crammed with flavour.

jaime_mortimer's picture

I did this a few weeks ago and added a chopped red chilli and omitted the crispy fried sage and butter at the end and it was delicious, no flavour lost and calories down! have made this 3 times since, definitely a family favourite!

damson's picture

Absolutley delicious. (With apologies to vegetarians, I threw in a couple of rashers of streaky bacon that I had). Will definitely cook this again.


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