This butternut squash risotto has been one of my favorite autumn comforts for years. I first found the combination while leafing through an old Italian cookbook on a rainy October afternoon; the idea of roasted squash folded into a velvety, starchy rice sounded irresistible. I tested it one night for a casual dinner party and discovered that the roasted cubes add not only sweetness and texture but also a visual warmth that makes guests gather closer to the table. The first spoonful—the plush arborio grains glistening with a touch of olive oil and rich Parmesan, punctuated by the herbaceous spark of fresh sage—was the moment I knew this would become a staple.

I usually make this when the market displays thick-skinned squashes, or when I want something impressive but not fussy. It pairs the slow, attentive stirring of classic risotto technique with the straightforward comfort of oven-roasted vegetables. The texture is the secret: each grain should be tender yet slightly al dente so the dish finishes with the signature creamy cohesion rather than mush. It’s a dish that rewards patience and small gestures—warm broth, quiet stirring, a final fold of butter or cheese—and results in a bowl that feels both indulgent and wholesome.

Ingredients

• Arborio rice (1 cup): This short-grain rice is essential for the creamy finish—look for authentic arborio from Italy or a trusted brand like Riso Gallo. Its high starch content releases during stirring and gives risotto its signature silkiness.
• Butternut squash (2 cups diced): Choose a firm, tan-skinned squash with deep orange flesh. Peel, seed, and dice into 1/2-inch cubes so they roast evenly and hold their shape in the final dish.
• Vegetable broth (4 cups): Use a low-sodium broth so you can control seasoning. Keep it warm on the stove so each ladle you add doesn’t drop the cooking temperature of the rice.
• Onion (1 medium, finely chopped): Yellow or sweet onion gives a subtle background sweetness and melts into the rice—finely chop to release flavor without large pieces.
• Garlic (2 cloves, minced): Fresh garlic warmed briefly with the onion adds depth—avoid browning it to prevent bitterness.
• Parmesan cheese (1 cup grated): Use a real Parmigiano-Reggiano if possible. Grate it fresh for the best melting and flavor—pre-grated powders won’t give the same silkiness.
• Extra virgin olive oil (2 tbsp): Split the oil between roasting the squash and starting the aromatics. Use a fruity, medium-intensity oil to complement the squash.
• Fresh sage (6 leaves, chopped): Sage has an earthy, slightly peppery flavor that pairs beautifully with squash—remove tough stems and finely chop the leaves.
• Salt and pepper: Season in stages—lightly for roasting and adjust at the end after tasting.

Instructions

Roast the squash: Preheat the oven to 400°F. Toss diced butternut with 1 tbsp extra virgin olive oil and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 25–30 minutes, turning once halfway through. The edges should show golden-brown sugariness—this caramelization amplifies the squash’s sweetness in the dish. Warm the broth: While the squash roasts, place 4 cups of vegetable broth in a saucepan and keep it warm over the lowest heat setting. Adding cold broth to the rice slows the cooking and can make the texture uneven. Sauté aromatics: In a large, heavy-bottomed skillet or sauté pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute until fragrant—don’t allow browning. Toast the rice: Add 1 cup arborio rice to the pan and stir constantly for 1–2 minutes so each grain is coated in oil and begins to toast lightly. You’ll notice a faint nutty aroma; this step helps the rice hold its texture through the cooking process. Build the risotto: Begin adding the warm broth one ladleful at a time, stirring almost constantly and waiting until most of the liquid is absorbed before adding the next. Maintain a gentle simmer—the rice should cook steadily without boiling aggressively. Continue this process for about 18–22 minutes. Taste a grain toward the end: it should be tender with a slight al dente core. Adjust seasoning as you go. Fold and finish: Remove the pan from heat and gently fold in the roasted butternut squash, 1 cup grated Parmesan, and the chopped fresh sage. Stir just enough to combine—overstirring will break the cubes. If desired, drizzle 1 teaspoon more olive oil or add a knob of butter to increase glossiness. Serve immediately with extra Parmesan and cracked black pepper.

Storage Tips

This keeps well refrigerated for up to 3 days if tightly covered in an airtight container. To freeze, cool completely and pack into freezer-safe containers for up to 3 months. Reheat gently on the stovetop with a splash of warm broth to loosen the texture, or microwave covered in 30-second bursts stirring between each interval; avoid high heat which can dry out the grains. When reheating, add a little extra grated Parmesan or a dab of butter to revive creaminess.

Ingredient Substitutions

If you don’t have arborio, Carnaroli rice is an excellent alternative and yields an even creamier result. For a non-dairy version, omit Parmesan and finish with a tablespoon of nutritional yeast plus a touch of olive oil; expect a change in flavor and slightly less silkiness. Swap sage for thyme or rosemary for a different herbal profile. If you want more protein, fold in cooked white beans or top with roasted chickpeas; just be mindful these additions alter the mouthfeel.

Serving Suggestions

Serve risotto in shallow bowls to show off the roasted cubes and garnish with a few whole sage leaves fried briefly in oil for a crisp accent. Pair with a simple green salad dressed with lemon and olive oil, or roasted root vegetables for a hearty meal. For wine, a crisp Pinot Grigio or unoaked Chardonnay complements the dish’s buttery notes and squash sweetness. Finish with a drizzle of good-quality olive oil and extra Parmesan at the table.

Cultural Background

Risotto originates from northern Italy, particularly the Lombardy and Veneto regions, where short-grain rice like arborio and Carnaroli thrive in the Po Valley. Traditionally prepared slowly in a wide pan and finished with mantecare (stirring in butter and cheese), risotto reflects Italian respect for single-ingredient technique. Adding seasonal vegetables like squash is a common home-cooking adaptation that marries regional rice technique with local produce.

Seasonal Adaptations

In autumn and winter use roasted squash as written, and consider adding a splash of apple cider reduction for sweetness. In spring, substitute fresh peas and lemon zest with a handful of tarragon for brightness. For holiday dinners, add toasted hazelnuts or a sprinkle of browned butter for a festive finish. These small swaps keep the structure but change the seasonal personality.

Meal Prep Tips

Roast the squash in advance and store in the fridge for up to 48 hours to save time on the day-of. Pre-measure and toast the rice right before cooking to speed up the process, and keep the broth simmering. If you plan portions for lunches, divide into shallow containers for quicker reheating; add a splash of broth before reheating to restore the risotto’s texture. Label containers with the date and reheat within three days for best quality.

There’s a warmth to this preparation that goes beyond the bowl: it’s a recipe that invites conversation, feels thoughtful without being complicated, and makes weeknights feel a little more celebratory. Make it your own by experimenting with herbs and finishing touches—then invite someone over to share it.