Butternut squash & sage risotto

Butternut squash & sage risotto

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(354 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 a dairy product made from separating whole milk or cream into fat and…

  • 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/200C fan/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 cook 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 completely 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.

  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 through 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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18th Jun, 2020
I make this vegan for my husband by using olive oil instead of butter and nutritional yeast flakes instead of parmesan but would also be nice without this. I also put less stock in (1litre) but add garlic and chilli flakes.
30th May, 2020
This is one of my favourite recipes! Would eat it every week if it didn’t have so much butter and cheese in it! We’ve had it on it’s own but also made a small portion served as a side with steak, takes a while to make but it’s worth it and the little crispy sage leaves are yummy!
Leanne Thompson's picture
Leanne Thompson
21st Apr, 2020
Very easy recipe to follow and really delicious. We used vegan butter, dried mixed herbs instead of sage and no cheese and it was still a hit. We used Sauvignon blanc wine which was lovely. Will make again.
Stuart Williams's picture
Stuart Williams
7th Apr, 2020
Fantastic recipe, relatively easy to make and utterly delicious. Double the amounts to make amazing arrancini the following day and you get two delicious meals out of one.
donna_wowee's picture
3rd Apr, 2020
My husband had huge reservations about this as there was no meat... to keep the peace, I shoved a couple of rashers of bacon in the oven whilst the butternut squash was cooking and let them go really crispy. I chopped these 2 rashers into tiny bits and sprinkled over the finished risotto for t he 4 of us - he loved it!
Itzumetric's picture
1st Apr, 2020
Does alcohol stay? Or does it evaporate? I'd really like to make this, and I can't drink just yet.
1st Apr, 2020
Hi I'm sure the alcohol will evaporate and it's just really for flavour but I have just made this without the wine because I didn't have any and it was lovely. I used 250ml of chicken stock In place of the wine.
Louise Donlon's picture
Louise Donlon
24th Feb, 2020
Really gorgeous flavour
28th Jan, 2020
Excellent recipe, takes a bit of babysitting, but it's worth it. I ended up not using the full amount of stock (maybe because I didn't keep it boiling). I tend to shy away from sage because I think it makes everything taste of stuffing, but it really worked in this recipe without bringing stuffing to mind. Will make again.
27th Jan, 2020
Delicious veggie meal. I added feta and stilton, it melted into the creamy risotto and gave it more depth.


22nd Jan, 2017
Can this be frozen? Many thanks Arun
7th Nov, 2015
I would love some suggestions as to the best wine match for this recipe.
goodfoodteam's picture
19th Nov, 2015
A risotto is all about enjoying the texture and creaminess, so don't go for anything too heavy or overpowering, although that said squash and sage have very distinctive flavours so you need something relatively flavoursome to accompany it. For a white wine a Chardonnay or Viognier should fit the bill, or a Pinot Noir for a red wine that isn't too heavy. If you want a special wine for entertaining you could take the recipe into an off-licence and ask them to suggest wines within your price range. It is often tempting to stick with wines we know, but it is good to experiment with other grape varieties too.
9th Jan, 2014
I would be very interested to know what software was used to find the nutritional values for this recipe. I used Food in Focus2, an excellent piece of software used in Secondary schools (Food Technology) which uses the latest version of the McCance and Widdowson integrated dataset (2009) and I get quite different values for some key nutrients. My analysis shows 750kcals per portion rather than 609 kcals. The protein and carbs values were very similar, but fat was 38.7g rather than 24g! Fibre only 4.6 rather than 8g, and salt 2.6g rather than 0.95! Any ideas? You can download a free three day trial of the software here: www.foodinfocus2.co.uk
21st Aug, 2013
Maybe a dumb question, but do you weigh your veg before it after you peel it? My squash was 1kg but 800g after peeling and de-seeding. What's the rule of thumb??
kathryndonna's picture
30th Sep, 2013
I don't think it really matters for a recipe like this which can take variations to suit your taste.
AJ Bennet's picture
AJ Bennet
15th Sep, 2019
This is a great recipe that I often cook. To save time cook the rice in a pressure cooker, just put the rice in with all the liquid etc and then zap at high pressure for five minutes, perfectly cooked risotto without all of the stirring.
21st Jan, 2019
Didn't have enough sage so added thyme to roast the squash. Served with toasted pine nuts, fresh thyme and black pepper. Sides of roasted vine tomatoes, roast broccoli and rocket salad. Delicious!
8th Mar, 2017
Fantastic basic recipe. Added a few bits to make it dinner party worthy: a few blobs of soft goats cheese, pinenuts and prosciutto made this into a winning starter for six. Everyone loved the crispy sage too.
14th Sep, 2016
It really speeds the whole process up by using a bag of frozen butternut squash. No peeling and chopping. Still takes around 40 mins to roast.
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