Butternut squash & sage risotto

Butternut squash & sage risotto

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(193 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 Mar, 2016
So, you made a different recipe then?
23rd Jan, 2012
Tasty dish, but nothing world-changing in relation to other risottos. Didn't need all the liquid to do the rice. I used olive oil in place of butter and didn't add butter at the end. Finished it with lots of grated parmesan. Wouldn't bother with the sage leaf garnish next time if it's not for guests.
23rd Jan, 2012
So absolutely delicious that I've cooked this several times since finding this recipe and will be making it again tonight, which reminded me to post this! I add some bacon lardons, roasted with the squash in the oven - just be sure to keep the bacon out of the squash you try to mash :-)
18th Jan, 2012
Brilliant comfort food. Use Sainsbury's Italian Hard Cheese instead of Parmesan to make it lacto-vegetarian, but it's a wonderful taste altogether. Love it.
15th Jan, 2012
I made this risotto last night for my boyfriend and was surprised at how easy it was... It was my 1st attempt at cooking a risotto and it was absolutely delicious! I would recommend making this to anyone.
3rd Jan, 2012
AMAZING so so yummy and easy to make. very filling though! also try switching the sage for a mixture of rosemary, thyme and Marjoram for a slightly different take.
22nd Dec, 2011
Absolutely lovely, creamy and fresh with a great flavour
15th Dec, 2011
Really tasty, will definitely repeat! I agree with previous comments that 1 l of stock was enough, and used half the butter. I garnished the plates with balsamic vinegar reduction sauce, which in my opinion improved the recipe even more and the flavours really suited.
15th Nov, 2011
This has an excellent taste, and went down very well in our house. I also didn't bother with the fried sage leaves, but it didn't matter as the fresh sage through the risotto gave a lovely taste anyway.
8th Nov, 2011
This is a delicious recipe! I forgot sage at the supermarket but tried it with rosemary and added crispy smoked bacon on top making it an absolute winner!! Now I can't stop making it!


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