Butternut Squash Risotto

This butternut squash risotto brings together creamy, al dente rice with sweet, caramelized squash and crispy sage leaves for a dish that’s pure autumn luxury on a plate.

The magic happens when the butternut squash literally melts into the risotto, creating two distinct textures – some pieces stay perfectly tender while others break down to create an incredibly silky sauce. Topped with crispy fried sage leaves, it’s a restaurant-worthy dish you can totally nail at home.

Ingredients

For the Risotto:

• 1 small butternut squash (about 2 cups when diced)
• 1 tablespoon olive oil
• 6 cups low-sodium chicken stock
• 6 tablespoons cold butter, divided
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1½ cups risotto rice (arborio, carnaroli, or vialone nano)
• 1 cup dry white wine
• 1¼ cups finely grated parmesan, plus more for serving
• Kosher salt and freshly ground black pepper

For the Fried Sage:

• 2 tablespoons canola oil
• 1 bunch fresh sage
• Flaky salt

Steps

1. Preheat oven to 425°F (218°C). On a foil-lined baking sheet, toss butternut squash with olive oil, salt, and pepper. Roast for 30-40 minutes, stirring every 10 minutes, until deeply caramelized. You’ll know it’s done when the edges are golden brown and a fork easily pierces the squash.
2. Heat chicken stock in a saucepan over medium-low heat. Keep it hot but not simmering – you should see small bubbles around the edges. Too-hot stock can shock the rice and lead to uneven cooking.
3. In a large pot over medium heat, melt 4 tablespoons butter. Add onion and cook for 15 minutes until lightly caramelized – they should be soft and golden, not brown. Add garlic and cook 30 seconds until fragrant but not browned.
4. Add rice and stir for 2-3 minutes until slightly translucent but not toasted. The grains should make a soft clicking sound against the pot. Stir in half the roasted squash.
5. Pour in wine and stir constantly until absorbed, about 2 minutes. The rice should look almost dry before adding more liquid.
6. Add stock one ladleful (about ½ cup) at a time, stirring occasionally. Wait until each addition is almost fully absorbed before adding more. This process takes 15-20 minutes total. The risotto is done when rice is tender but still has a slight bite.
7. Finish by stirring in remaining 2 tablespoons cold butter and parmesan until creamy. Fold in remaining squash. The texture should be loose enough to slowly spread when plated.

For the Fried Sage:

8. Heat canola oil in a small skillet until shimmering (about 350°F/175°C). Fry sage leaves in batches for 20 seconds until crisp but still bright green. Transfer to paper towels and sprinkle with salt immediately.