Butternut squash & sage risotto

Butternut squash & sage risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(182 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (171)

fridaygirl's picture

I didn't deep fry the sage or add the butter at the end, but this was delicious. Glad there was only the 1 glass of wine in it - gave me the chance to drink the rest whilst stirring!! Ha

wester's picture

Nice autumn risotto. I paired it with portobello mushrooms.

fkwool's picture

this is delicious!!!! I also fry a bit of finely cut bacon and some leek in the butter think the leek gives a nicer flavour than onion and then add the rice to soften slightly and use chicken stock. Its also nice to roast some red onion with the squash. Mushrooms are good as well but they do turn it all brown! A really good comforting dish just right for this time of year. I don't bother mashing half the squash I roast all of it and then stir in at the last minute when about to serve.

alexaore's picture

Made it this weekend and absolutely delicious! I used Hokkaido pumpkin instead of the butternut squash and served with a simple Romaine salad. I want to make more very soon :)!

catherama1808's picture

this is a really really delicious risotto recipe - couldn't get the sage but it tasted lovely anyway. Will definitely be making many more times :)

cannacott's picture

Cooked this for some freinds and we all loved it. Will definately do it again soon.

gwd34afitou's picture

Both my husband and I love risottos, so I thought I would give this recipe a go. Brilliant, really tasty, didn't use the butter and only used a small amount of olive oil to roast the squash, and didn't bother with the fried sage laves, but still creamy and delicious. Have added this one to my list of regulars.

roxanne_treacy's picture

This is a big favourite and I make it often - I don't include the butter at the end, though. It's lovely with some smoky bacon added too.

riajones276's picture

I love this recipe and have made it often. I too agree and leave out the deep fried sage leaves, healthier and don't think they add much to the dish. I also don't mash up the butternut squash, as it's less soupy this way and I love it all the same. So easy to make, and really tasty.

dylanski's picture

Beautiful, almost as good as BD's mushroom risotto recipe which I always use. Didn't need all the liquid.

bird4goose's picture

I tried this recipe last night and absolutely loved it. I carefully followed the advice and this time made sure I didn't overcook it and followed the 18-20 minute rule. The only comment I have is that 2 litres of stock seemed an enormous amount and I actually only used 1 litre. The results were lovely despite this.


lauramorris059's picture

This was my first attempt at risotto and found it to be quite easy, I too didin't use all of the stock. The recipe was tasty and luxurious, I found that a good amount of salt and pepper really made the dish.

elainegrima's picture

very very very tasty used pumpkin instead of squash and added more parmesean.

petesfanny's picture

Couldn't get fresh sage so used dried and missed out the crisp garnish. Added some toasted pine nuts which went perfectly with the sweetness of the squash. Yummy - will defo do again.

butterlover's picture

I can't rate this highly enough, it tastes fantastic and is my dish-of-choice when cooking for friends with small children like mine - the kids love helping to stir in the stock (supervised of course!) and the colour, when the butternut is mashed in, is very appealing to them. I serve garlic bread and a large green salad to dress it up a touch for the adults.

thegarybrough's picture

Instant hit in our house, we've made it many times since.

gingerchick2's picture

love squash anyway so fab to find another recipe for it. most delicious

bowerman's picture

Very tasty, but I'd give the crisp sage leaf garnish a miss.

firebug's picture

This is now one of my favourite risottos. Great flavours that work well - highly recommended


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…