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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9th Jun, 2012
One of my absolute favourites from Good Food- in fact this has turned into my go-to recipe for whenever people are coming over and I want to fill them up without having 10 pans on the go. I add a crushed clove of garlic at the onion stage, as well as finely chopped chestnut mushrooms with loads of shredded spinach in the last 10 minutes of cooking. Left out the butter at the end, as I notice some other health-concious people have! All in all a total beauty!!
7th May, 2012
Made this a while ago, did something very wrong it was way to salty and I couldnt eat it. Tried again last night, so glad I did it was delicious. Will make this as a starter for my next dinner party just need to find a main course to compliment it.
1st May, 2012
I grow sage in the garden so this is my storecupboard favourite. I roast several squash when they are going cheap and freeze the roasted portions. I also do this as a baked recipe. Lovely flavours!
29th Apr, 2012
I loved this risotto. Made for friends on a Monday night, all veg cooked the night before to super quick to finish with the rice. Stuck to the recipe and it went well, next time I will use pumpkin, much cheaper than squash in Singapore (about GBP7!) Maybe I'll add some bacon, chestnuts...Also love with Wensleydale rather than Parmesan but can't get that at all :(
14th Mar, 2012
Absolutely delicious! Was fairly tired after a busy day, almost didnt bother to make, as seemed a bit much effort. Halfway through, aided by a large glass of wine I was happily stirring and the result was absolutely great. Very good for a Tuesday mid week meal using up a butternut squash which was lurking around in the bottim of the fridge. Try it!!
8th Mar, 2012
I lurveeeeeeeeeeeeee this recipe so much.. Made it many, many times now and still not bored with it. Can't rate it high enough
stephaniepebrocq's picture
3rd Mar, 2012
I made this because I wanted to used butternut squash for something else than soup and it tasted really nice! Love the colour as well.
23rd Feb, 2012
A good friend cooked this last night for a girly night in and it was delicious. We sprinkled chopped bacon and/or pine nuts on top for that little something extra. Very filling and 5 empty plates. Result!
14th Feb, 2012
The result is absolutely stunning risotto. I made this tonight but had to improvise most ingredients as I fancied the dish but did not have everything. For a start, I did not have arborio rice so used basmati rice. I used mixed herbs instead of sage and stilton I had from broccoli and cheese soup. I had half a red pepper that needed using up, so roasted that and stirred it at the end with the butternut squash chunks. Also, added some frozen prawns to entice my 2 year old to eat up. All in all, a very versatile recipe that can be "personalized".
28th Mar, 2016
So, you made a different recipe then?


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