Creamy Roasted Butternut Squash and Sage Risotto with Toasted Pumpkin Seeds

The days are shorter now, and the garden has mostly settled in for its long winter's nap. But before the frost truly sets in, the butternut squash stand proudly, their smooth, tan skins hinting at the sweet, nutty treasure within. These aren't just any squash; each one feels like a little sun-soaked hug, a reminder of summer's warmth as we lean into the cozy embrace of autumn. This risotto is our way of capturing that feeling, of bringing the heart of the harvest to your table.

Why You’ll Love This Recipe:

This Creamy Roasted Butternut Squash and Sage Risotto perfectly showcases the depth of flavor in roasted butternut squash. It’s a sophisticated yet simple weeknight meal that will impress your family and friends.

Ingredients:

• 1 medium butternut squash (about 2 lbs / 900g)
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon black pepper, divided, plus more to taste
• 1 medium yellow onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice (300g)
• ½ cup dry white wine (120ml)
• 6 cups warm chicken broth or vegetable broth (1.4 liters)
• ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option), plus more for serving
• 2 tablespoons butter (or olive oil for vegan option)
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup pumpkin seeds (pepitas)
• Optional: Balsamic glaze for drizzling

Substitutions: Feel free to use sweet potato or other winter squash if you don’t have butternut. Use vegetable broth instead of chicken broth for a vegetarian or vegan option.

Step-by-Step Instructions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Carefully halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the squash cut-side up on a baking sheet lined with parchment paper.

2. Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The squash should be starting to caramelize slightly around the edges. Remove from the oven and let cool slightly.

3. Once the squash is cool enough to handle, scoop out the flesh and either mash it with a fork or puree it in a food processor until smooth. Set aside. You should have about 2 cups of pureed squash.

4. Toast the Pumpkin Seeds: While the squash is roasting, toast the pumpkin seeds. Place them in a dry skillet over medium heat. Cook, stirring frequently, until they are lightly golden brown and fragrant, about 5-7 minutes. Be careful not to burn them! Remove from the skillet and set aside.

5. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

6. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the edges of the rice grains become translucent. This toasting process helps to develop the nutty flavor of the risotto.

7. Deglaze with Wine: Pour in the dry white wine and stir until it is completely absorbed by the rice. This adds acidity and complexity to the dish.

8. Add Broth Gradually: Begin adding the warm chicken or vegetable broth, one cup at a time. Stir frequently, allowing the rice to absorb the broth before adding the next cup. Continue this process for about 20-25 minutes, or until the rice is cooked through but still slightly al dente. The risotto should have a creamy consistency. It is important to stir consistently, as this releases the starches in the rice, creating the creamy texture we are after.

9. Stir in the Squash, Cheese, and Herbs: Once the rice is cooked, stir in the roasted butternut squash puree, Parmesan cheese (or nutritional yeast), butter (or olive oil), chopped sage, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Stir until everything is well combined and heated through.

Serving Suggestions:

Serve the risotto immediately, garnished with additional Parmesan cheese, fresh sage leaves, and a generous sprinkle of toasted pumpkin seeds. A drizzle of balsamic glaze adds a touch of sweetness and acidity. Pair with a light Pinot Grigio or a crisp Sauvignon Blanc. A simple green salad dressed with a lemon vinaigrette would complement the richness of the risotto.

As the days grow shorter and the nights longer, there’s nothing quite like a warm, comforting bowl of risotto to nourish the body and soul. Don't be afraid to experiment with this recipe! Try adding different herbs or vegetables to suit your taste. Most importantly, share this dish with loved ones and enjoy the simple pleasure of good food, grown with love and cooked from scratch. Share your creations with us on social media using #BetterHomesAndHarvests – we can’t wait to see what you come up with!