Butternut squash & sage risotto

Butternut squash & sage risotto

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(208 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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Ryan Christophe...
18th Oct, 2016
Cracking little risotto. I tweaked mine with some oven baked smokey bacon which worked really well with the roasted butternut squash.
9th Oct, 2016
Made this and found it to be simple to make and very tasty. Used my own vegetable stock.
24th Sep, 2016
Made this for the first time last week - full of flavour. Will be making it again soon no doubt.
8th Jul, 2016
I have made this recipe a couple of times for vegetarians but also the non-vegetarians, including me, have found it delicious. It really is a very nice risotto. :)
26th May, 2016
Thought this was a really easy to make recipe, perfect for when you're knackered. It is a little bland however, so I added chopped up bits of bacon like another reader suggested, as well as pepper. I took the leftovers to work the next day too and it reheated really well with the addition of a little more water, just a few splashes.
11th Apr, 2016
Made this tonight, I finished it with a little mascarpone, and drizzled the browned butter from crisping the sage leaves over the top. Silence, then YUUUUUM all around. Winner!
10th Apr, 2016
Really easy and turns out just how I expected it. Easy to follow recipe. Hardest part of it was finding the sage!
2nd Apr, 2016
A fantastic recipe, although I cheated by only dicing the squash used for decoration while roasting the remainder whole. Once cooled, the skin comes off easily so you can simply mash it and add to the risotto.
27th Mar, 2016
A top recipe for a delicious risotto. A family favourite.
16th Jan, 2016
Unbelievable! Only difference I made to the recipe was roasting garlic with the butternut squash. Highly recommend this recipe.


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