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)

organicprincess's picture


goody2pants's picture

this was nice but nothing special. It was a bit bland to be honest. the sage leaves added a different taste but they were a bit overpowering. I wont make it again.

littleegg's picture

Added chicken too....this dish is absolutely stunning

dancingbunny's picture

This was really really nice and filling and creamy. I ran out of butter so used olive oil, and I only used half a butternut squash, (because me pot is in the small side and it wouldn't have all fit!). Also, I didn't roast the squash in the oven, but added it after the onion and garlic. Like some previous commentors, I also found that I didn't need as much liquid as the recipe stated. Would definitely make again.

bluefingers's picture

A lot simpler to make than I thought it would be and as long as you follow the recipe and have patience there is not room for error. Don't be overgenerous with the sage as this can over power the overall dish, the sage makes it taste lovely.

anji444's picture

Lovely risotto - beats my previous fave of chestnut mushroom and parmesan risotto out of the water!

donnalovescheese's picture

Wow, didn't expect much but this was really tasty!

chamberlainr's picture

This is the most delicious risotto I've made - a definitely favourite!

sugadude's picture

I loved this too! I used dried Sage and also try with Dolcelatte or Gorgonzolla preferably! It is to die for! Though very rich! Rocket leaves on top to serve is a great touch too!

marshallcarlos's picture

This recipe is fantastic, its full of flavour. I think if you are going to make this dish for a dinner party then you should do the fried sage leaves as its a nice touch (it doesn't take long), but if not then you could leave it out as it is extra faff.

blogizzle's picture

Took me a while to get into the squash but otherwise this is the easiest thing to put together. I've never cooked a risotto before but I'll have to try them more often.

wendypatterson's picture

Really love this dish - deliciously creamy and very tasty. Definitely the best risotto I have ever made. I didn't use all the stock and I did fry a few sage leaves which made the dish look lovely but would fry many more next time as they do shrivel and are delicious!

sandra_mcg's picture

I've made this twice now and it's really delicious! I do think that pureeing the squash is quite a lot of bother though.

splodgemeister's picture

By far the nicest risotto I've ever made or eaten! Absolutely gorgeous. Will be making over and over again :)

ccorby's picture

Really delicious. I'm not that keen on parmesan though as it's too tangy - so I substiture with marscapone. Mmmmmmmm! I bet creme fraiche might work too for a healthier option (but I haven't tried it yet)

babysirius's picture

This was lovely, but I made it more hearty and protein rich by adding chicken breasts. I browned off 2 chicken breasts in a little olive oil and chopped garlic, and then poured all the stock - and I used chicken stock - into the pan. I then poached the chiken in the boiling stock as I added the stock slowly to the rice. Once all the stock was added I was left with 2 perfectly poached chicken breasts, which I chopped roughly and added to the rice along with the squash. It was delicious and everyone enjoyed it, leaving perfectly clean plates!

emilycs's picture

I felt this recipe wasn't really balanced - the butternut squash is quite sweet and there was nothing to counter that. I made this again and used sage instead of thyme, and served it with crispy bacon on top, which really worked.

emilysenior's picture

Delicious creamy risotto. I used all my stock and it was just the right amount.

dcoleman's picture

I have made this three times, and everyone who has tried it has loved it. However, I now use less butternut squash as I found the amount in the recipe to be too sweet. The leftovers are perfect for lunch, hot or cold.

sweeptastings-1's picture

I used chicken stock thanks to the comments here and it worked very well. Extra parmesan grated on top was tasty too.


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