Butternut squash & sage risotto

Butternut squash & sage risotto

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(296 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, questions and tips

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28th Aug, 2019
Absolutely delicious! I made it with rosemary&thyme instead of sage.
29th Jun, 2019
This was a great success! Very tasty, even with no seasoning.
Sarah Katharine
11th Mar, 2019
Delicious! I couldn’t find fresh sage so used fresh thyme instead.
24th Jan, 2019
Added a clove of garlic when cooking the onions and sprinkled some chilli flakes over the butternut squash before baking. Didn’t have any sage so added some chopped kale a few minutes before the end for colour and texture. Yes, it’s a bit of a pain having to stand there stirring for 30 mins but the results were worth it - absolutely delicious!
14th Jan, 2019
Really straight forward recipe and tasted absolutely delicious. We used diced Butternut Squash and Sweet Potato and didn't add the sage. Found the ingredient sizes made 3 good meals rather than 4. Definitely worth trying
8th Nov, 2018
Beautiful recipe, easy to make. For the first time, I didn't ruin my risotto.
19th Oct, 2018
Great recipe! Like lots of other reviewers, I also added crispy lardons to this risotto and mixed them in just before serving. I crisped up the sage leaves in the same pan with the sizzling lardons - yum! I also used chicken stock instead of vegetable stock (a tip learned from the delicious mushroom risotto recipe also on this website!) which gives added depth of flavour.
9th Oct, 2018
I love this recipe! The only changes I make is using dried sage instead of fresh as I can rarely find fresh sage in shops, and sometimes I add garlic in with the onion. It's delicious, creamy and filling. I definitely recommend it!
25th Aug, 2018
This is delicious. I used dairy free cheese so that my vegan niece could enjoy it too.
Katie Marshall
26th Jun, 2018
Really flavourful and delicious - hearty on a rainy evening! I didn't have any white wine, so substituted in a dash of white wine vinegar which worked well. I also fried the butternut squash seeds (as not to waste them!) with the sage in plenty of butter and some salt which made a delicious crispy topping!


22nd Jan, 2017
Can this be frozen? Many thanks Arun
7th Nov, 2015
I would love some suggestions as to the best wine match for this recipe.
goodfoodteam's picture
19th Nov, 2015
A risotto is all about enjoying the texture and creaminess, so don't go for anything too heavy or overpowering, although that said squash and sage have very distinctive flavours so you need something relatively flavoursome to accompany it. For a white wine a Chardonnay or Viognier should fit the bill, or a Pinot Noir for a red wine that isn't too heavy. If you want a special wine for entertaining you could take the recipe into an off-licence and ask them to suggest wines within your price range. It is often tempting to stick with wines we know, but it is good to experiment with other grape varieties too.
9th Jan, 2014
I would be very interested to know what software was used to find the nutritional values for this recipe. I used Food in Focus2, an excellent piece of software used in Secondary schools (Food Technology) which uses the latest version of the McCance and Widdowson integrated dataset (2009) and I get quite different values for some key nutrients. My analysis shows 750kcals per portion rather than 609 kcals. The protein and carbs values were very similar, but fat was 38.7g rather than 24g! Fibre only 4.6 rather than 8g, and salt 2.6g rather than 0.95! Any ideas? You can download a free three day trial of the software here: www.foodinfocus2.co.uk
21st Aug, 2013
Maybe a dumb question, but do you weigh your veg before it after you peel it? My squash was 1kg but 800g after peeling and de-seeding. What's the rule of thumb??
kathryndonna's picture
30th Sep, 2013
I don't think it really matters for a recipe like this which can take variations to suit your taste.
AJ Bennet's picture
AJ Bennet
15th Sep, 2019
This is a great recipe that I often cook. To save time cook the rice in a pressure cooker, just put the rice in with all the liquid etc and then zap at high pressure for five minutes, perfectly cooked risotto without all of the stirring.
21st Jan, 2019
Didn't have enough sage so added thyme to roast the squash. Served with toasted pine nuts, fresh thyme and black pepper. Sides of roasted vine tomatoes, roast broccoli and rocket salad. Delicious!
8th Mar, 2017
Fantastic basic recipe. Added a few bits to make it dinner party worthy: a few blobs of soft goats cheese, pinenuts and prosciutto made this into a winning starter for six. Everyone loved the crispy sage too.
14th Sep, 2016
It really speeds the whole process up by using a bag of frozen butternut squash. No peeling and chopping. Still takes around 40 mins to roast.
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