Creamy Butternut Squash Risotto with Sage and Pepitas

Fall is the season for cozy, comforting dishes and this creamy butternut squash risotto delivers all the warm, earthy flavors you crave. Roasted butternut squash brings a natural sweetness and vibrant color, while fresh sage adds an aromatic, woodsy note. Topped with crunchy pepitas and plenty of Parmesan, every bite is a celebration of autumn.

This risotto is surprisingly simple to make at home. With a little patience and a few key ingredients, you can create a restaurant-quality meal that’s perfect for a weeknight dinner or a special occasion. The key is to stir the rice gradually, allowing it to absorb the flavorful broth and become luxuriously creamy.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce. Halve, peel and finely dice the onion. Pick the sage leaves and chop enough to yield 1 tablespoon. Mince or grate the garlic.
2. On a baking sheet, toss the butternut squash with the chopped sage, a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and browned, about 30 minutes, tossing halfway through.
3. While the squash roasts, bring 3 cups of water and the veggie stock concentrate to a gentle simmer in a small pot. Keep it warm over low heat.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion and cook, stirring, until softened, about 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Add the Arborio rice to the pan and stir until the grains become translucent, about 1-2 minutes. Begin adding the warm stock one ladleful (about ½ cup) at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is al dente and the risotto is creamy but not stiff, about 25-30 minutes.
6. Once the risotto is done, gently stir in the roasted squash, 1 tablespoon of butter and half of the Parmesan cheese. Season with salt and pepper to taste.
7. Divide the risotto among plates. Garnish with the remaining Parmesan and the pepitas. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, you can substitute butternut squash with other winter squash like acorn or kabocha. Adjust roasting time as needed.

Can I make this risotto vegan?

To make it vegan, omit the Parmesan and butter or use vegan alternatives. The risotto will still be creamy from the starch.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore creaminess.