What makes this recipe special is how the sweetness of roasted butternut squash harmonizes with the aromatic sage, delivering a comforting and satisfying meal. Ideal for those looking for vegetarian squash risotto options, this creamy squash risotto recipe is a versatile addition to your winter squash risotto ideas.
It’s not just a simple dinner; it’s a gourmet butternut squash recipe that brings warmth and joy to your table. With every bite, you’ll savor the rich flavor of parmesan and the delightful creaminess that only arborio rice can provide. Perfect for two, this one-pot butternut squash risotto can easily become a holiday favorite or a weeknight indulgence.
Comforting Autumn Flavors
Embrace the essence of fall with a creamy bowl of butternut squash risotto. The velvety texture combined with the golden hue reflects the warmth of the season. This dish captures the comforting flavors of roasted squash and fresh sage, making it a perfect fit for autumn gatherings or cozy weeknight dinners.
The Essence of Butternut Squash
Butternut squash brings a delightful sweetness that pairs wonderfully with savory elements. Its creamy consistency when cooked creates a rich base for risotto, making it one of the standout butternut squash dinner recipes. With every bite, the natural flavors shine through, creating a satisfying meal.
Herbs Make a Difference
Fresh sage adds a fragrant touch that enhances the overall profile of the dish. The aromatic herb harmonizes with the sweetness of the squash, creating a well-balanced taste that lingers on the palate. This combination is essential in creating a savory squash risotto that feels both rustic and gourmet.
Perfect for Any Occasion
Whether serving it at a holiday gathering or enjoying a quiet evening at home, this risotto is versatile. Ideal for two, it’s an easy but impressive option among winter squash risotto ideas. The simplicity of preparation, combined with the rich flavors, makes it a go-to for many occasions.
Serving Suggestions
Garnish your creamy butternut squash risotto with roasted squash cubes and a sprinkle of parmesan for added elegance. A rustic wooden spoon beside the bowl completes the cozy presentation, ready for serving. Pair it with a light salad or crusty bread for a well-rounded meal.
Cooking Tips
To achieve the best results, make sure to toast the arborio rice before adding broth. This step enhances the nuttiness and depth of flavor. Stir frequently to ensure a creamy texture, allowing each addition of broth to be absorbed before adding more, creating that signature risotto consistency.
Savory Butternut Squash Risotto with Herbs
This creamy butternut squash risotto is a delightful blend of sweet roasted squash, fragrant sage, and rich parmesan cheese. It’s a comforting dish that’s easy to prepare and perfect for fall gatherings or a simple weeknight meal.
The texture is creamy and velvety, while the flavor profile is well-balanced, making it a standout among butternut squash dinner recipes. The addition of sage adds a savory depth that beautifully complements the sweetness of the squash.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine (optional)
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Additional parmesan for serving
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and golden.
- Prepare the Broth: In a saucepan, heat the broth and keep it warm on low heat.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Toast the Rice: Stir in the arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
- Deglaze with Wine: If using, pour in the white wine and stir until it’s mostly absorbed.
- Add Broth Gradually: Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Incorporate Squash and Season: Stir in the roasted butternut squash, parmesan cheese, and sage. Season with additional salt and pepper to taste.
- Serve: Dish out the risotto, garnishing with extra parmesan and sage if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 540kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 80g