Butternut squash & sage risotto

Butternut squash & sage risotto

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(209 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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3rd Oct, 2017
This is totally yummy. 1kg squash is pretty much one big one. The fried sage is a lovely touch. Next time I will serve with something green and peppery like rocket salad as it's quite rich. Definitely making again.
2nd Oct, 2017
Wonderful recipe. So easy to do but so tasty! Only amendments (can't help myself!) were to add the chopped sage to the roasting squash, about halfway through to prevent burning it. Also, fried some streaky bacon until very crisp for serving on top with the cubed squash. (Helps to combat the sweetness of the dish) I used the tasty fat plus a small amount of butter for sweating the onions and added a clove of garlic at this point. Finishing touch was some grated parmesan. Incredibly cheap too.
28th Sep, 2017
This is delicious. I added some grated courgette to get a bit more veg in and also some kale which I'd tossed in olive oil and baked for 10 minutes. Served with roasted cherry tomatoes. Yum.
18th Sep, 2017
This is a fantastic and easy dish to make. The added chunks of roasted butternut squash on top of the cooked risotto are superfluous, as the purée combined with the risotto gives it more than enough flavour. Will definitely be making this again.
14th Sep, 2017
This was satisfying and quite easy to do. I always dread cutting a butternut squash but for this recipe it was worth it. Like other reviewers I'm in agreement that adding bacon would give this an extra oomph that is possibly missing from the dish. Will make again (but with the bacon).
9th Jul, 2017
Amazing recipe! Has now become a firm favourite in our house, I always add garlic and sage to the roasting sage gives a great flavour!
DJ Dempo
25th Jun, 2017
Delicious - highly recommend! I threw in a clove of garlic to the butternut squash while it was roasting and substituted sage for fresh basil.
20th Jun, 2017
An absolute winner. Delicious and filling. Served mine the first time with meatballs, but they were absolutely not needed. This is stunning just as it is.
23rd May, 2017
Made this countless times now - always delicious! Even my meat-loving husband loves it!
24th Nov, 2016
Wonderful recipe. I used 3 packs of butternut squash and sweet potato pre-chopped mix from Lidl, added some green beans, which I softened in the stock whilst it was simmering on the hob, and then chopped into roughly 2cm-sized pieces, adding at the end. Love the recipe! Absolutely delicious and keeps well.


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.
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.