Butternut Squash and Sage Risotto: Autumn in a Bowl
There's a certain magic in autumn – the world slowing down, the air crisp with the promise of cozy nights, and the garden overflowing with gifts. This butternut squash risotto captures that magic in every creamy, flavorful bite.
Last week, while pulling up the last of our butternut squash, I realized their vibrant orange was practically begging to be transformed into something special. I wanted a harvest meal, something homemade and truly reflective of the season. Inspiration struck, and this sage and brown butter risotto was born.
This isn't just any risotto. The sweet, nutty butternut squash melts into a creamy, comforting base, while the sage and brown butter add a layer of warmth and sophistication. Plus, it’s surprisingly easy to make, perfect for a weeknight treat or a weekend gathering. It's the ultimate cozy food.
Ingredient Symphony: What You'll Need
Here’s what you'll need to bring this autumn risotto recipe to life. Each ingredient plays a vital role in creating the perfect balance of flavors and textures.
Butternut Squash: 1 medium (about 2 pounds), peeled, seeded, and cubed. The star of the show, providing sweetness and creamy texture.
Arborio Rice: 1 ½ cups. Essential for its high starch content, which creates the signature risotto creaminess.
Vegetable Broth: 6 cups, heated. Adds depth of flavor and provides the liquid needed to cook the rice. Use chicken broth if you prefer a non-vegetarian option.
Shallots: 2 medium, finely chopped. Offer a delicate, sweet onion flavor that complements the squash.
Garlic: 3 cloves, minced. Adds a pungent aroma and savory notes.
Fresh Sage: 1/4 cup, chopped. Fresh sage is essential for its aromatic, earthy notes and autumnal essence.
Butter: 6 tablespoons, divided. Creates a rich base for sautéing and browning.
Hazelnuts: ½ cup, toasted and roughly chopped. Provide a delightful crunch and nutty flavor. If you don't have hazelnuts, walnuts or pecans work well.
Parmesan Cheese: ½ cup, grated. Adds a salty, savory, and umami richness. Substitute Parmesan cheese with nutritional yeast for a vegan alternative.
Dry White Wine: ½ cup (optional). Adds acidity and complexity to the risotto. If you prefer not to use wine, substitute with an equal amount of vegetable broth.
Olive Oil: 2 tablespoons. Used for sautéing.
Salt and Pepper: To taste. Enhance the overall flavor of the dish.
Where to Source: Whenever possible, try to source your butternut squash and sage from local farms or farmers markets. The freshness and quality will truly shine through in your homemade risotto.
Risotto Rhapsody: A Step-by-Step Guide
Here’s how to make this comforting autumn risotto recipe, with tips and tricks to ensure success.
Roast the Butternut Squash (Optional but Recommended): Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Roasting the squash deepens its flavor, but if you're short on time, you can skip this step and add the raw squash to the risotto.
Toast the Hazelnuts: Preheat a dry skillet over medium heat. Add the hazelnuts and toast for 5-7 minutes, shaking the pan occasionally, until fragrant and lightly browned. Wrap the hazelnuts in a clean kitchen towel and rub them together to remove as much of the skins as possible. Roughly chop and set aside.
Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the chopped shallots and sauté until they're softened and fragrant – you should be able to smell their sweetness filling the kitchen. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. Don't rinse the Arborio rice before cooking; it's the starch that makes it creamy! This step helps to enhance the nutty flavor of the rice.
Deglaze with Wine (Optional): If using, pour in the dry white wine and stir until it’s completely absorbed by the rice. This adds a layer of complexity to the risotto.
Add the Broth: Begin adding the heated vegetable broth, one cup at a time, stirring constantly. Stir frequently while adding broth to ensure the rice releases its starch and creates a creamy texture. Allow the rice to absorb the broth before adding the next cup. Continue this process for about 20-25 minutes, or until the rice is creamy but still has a slight bite, almost like al dente pasta.
Incorporate the Squash and Sage: During the last 5 minutes of cooking, stir in the roasted (or raw) butternut squash and chopped fresh sage.
Finish with Butter and Cheese: Remove the pot from the heat and stir in the remaining 4 tablespoons of butter and ½ cup of grated Parmesan cheese. This creates a luscious, creamy texture and adds richness and depth of flavor.
Brown the Butter (Optional but Highly Recommended): In a separate small pan, melt 2 tablespoons of butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it!
Season and Serve: Taste as you go! Adjust seasoning as needed to your palate. Season the risotto with salt and pepper to taste. Serve immediately, garnished with toasted hazelnuts, a drizzle of brown butter, and extra grated Parmesan cheese.
Serving Suggestions & Pairings
This butternut squash and sage risotto is incredibly versatile and can be enjoyed in many ways.
As a Main Course: Serve this risotto as a satisfying main course on a chilly evening. A simple green salad with a light vinaigrette makes a perfect accompaniment.
As a Sophisticated Side Dish: This seasonal risotto recipe also shines as a sophisticated side dish alongside roasted chicken, grilled salmon, or pork tenderloin.
Wine Pairing: Pair this autumn recipe with a crisp, dry white wine like Pinot Grigio or a refreshing glass of sparkling cider. The acidity of the wine will complement the richness of the risotto.
Presentation: Garnish with extra sage leaves, a drizzle of brown butter, and a generous grating of Parmesan cheese for a visually appealing presentation. A sprinkle of toasted hazelnuts adds a delightful crunch.
Homesteading Invitation
This from-scratch butternut squash risotto is more than just a recipe; it's a celebration of the season and a connection to the land. It is a wonderful example of farm-to-table eating. What's your favorite way to use butternut squash in the fall? Share your culinary creations in the comments below!
If you try this autumn recipe, tag @BetterHomesAndHarvests on Instagram – we can't wait to see your versions!
This risotto is a wonderful way to celebrate the bounty of the season and support local farmers. Happy cooking!