Butternut squash & sage risotto

Butternut squash & sage risotto

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(225 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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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.
8th Jan, 2016
Love this recipe in our house. Made it a few times now. Last time I forgot to put sage in with the squash whilst it was roasting, so I just put it in the stock as it was simmering instead and it was fine. Usually add a handful of peas at the end for extra colour/sweetness. I have never tried frying sage as a garnish at the end, so can't comment on that. The best results we had with this was when using homemade stock that had a very mild chili heat to it. Also makes great arancini (cheese filled risotto balls) with the left overs.
12th Nov, 2015
This is fab, big hit at home and have made it several times now, easy to half the recipe for two. I have tried it with the harlequin squash that has recently been available too and that as you would imagine came out great too. I added mushrooms and garlic to the onions the last time I made this which came out better than ever, which I will do again.
30th Oct, 2015
This dish was absolutely divine. Added some garlic and used chopped sage. It's so delicious that I would recommend making extra if you do intend to serve this to four, I got three large portions out of it
27th Oct, 2015
This was delicious. I followed the recipe exactly and my only comments are that it needs a bit of seasoning or maybe a touch of garlic which I will try next time. Also I didn't need all the stock, probably about a litre was enough. My very fussy two year old loved it tho, first time in months we have had an empty bowl!
8th Sep, 2015
This recipe is delicious and is now one of my favourite risotto options! I added crumbled feta on top which I 100% recommend because it contrasts the sweet squash flavour.


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