Butternut squash & sage risotto

Butternut squash & sage risotto

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(212 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 Sep, 2014
Excellent recipe, timings and volumes all precise. Crispy sage leaves gently in butter a must. However reading the comments has been as much fun for sure.
28th Sep, 2014
Made this tonight. Lovely recipe and came out wonderful. It is a little painstaking with all the peeling and chopping of the squash and then the stirring which does take a good 30 minutes but it's well worth it. I used fresh home made chicken stock too which really makes a difference. Next time I would add some fresh garlic with the onion and maybe some pancetta or streaky bacon to really jus it up. Very filling with a lovely taste from the roasted squash. A must try x
8th Sep, 2014
Did not change a thing it was amazzballs!! The squash did take a bit more time cooking then recommended I gave it about 40min. Other then that perfection!!
10th Jun, 2014
Made a few changes and still delish - left out the wine and sage but added bay leaves and garlic in the roasting tin and fresh spinach at the end. Serves four really generously and I would recommend a bit more time to prep the squash!
26th Apr, 2014
Excellent recipe -- careful rice doesn't stick to pan. Also, added a bit of fried bacon and chicken in as I like meat with my meal! But still very good without
9th Feb, 2014
Forgot to rate -5 stars
9th Feb, 2014
Lovely! So easy to make and very tasty! Will make again :D
12th Jan, 2014
This was my first attempt at risotto and it turned out very nicely. Both the butternut squash and the risotto took a little longer than stated but the risotto ended up beautifully al dente and the whole dish was very tasty (although I didn't bother with the fried sage leaves). It is worth mentioning that the success of this dish seems to be in the quality of the stock and when make it again I will try a different brand or dilute the stock more (I used knorr stock pots and found them a little too salty). Generally, great meal though and my veggie husband thoroughly enjoyed it!
29th Dec, 2013
I love this recipe. The only thing I change is that I use barley instead of rice as it's cheaper and British. Oh and I cook the squash up earlier in the day and heat the cooked chunks through in the oven just before serving and stick the purée in the microwave for a minute. The sage gets caught between the two. But it works a treat.
03ejclar's picture
19th Dec, 2013
Wonderful dish, I used garlic in the dish too and also topped with courgettes alongside the cubed butternut squash cubes. Also served with toasted garlic ciabattas :)


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