Creamy Butternut Squash Risotto with Sage and Pepitas

Butternut squash is a versatile vegetable that pairs beautifully with almost anything, but it truly shines in a creamy risotto. The natural sweetness and tender texture of the squash complement the rich, brothy rice perfectly.

In this recipe, we elevate the dish with fragrant sage, salty Parmesan and a crunchy pepita topping. Each bite is a comforting blend of flavors and textures that will warm you from the inside out.

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Ingredients

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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 400°F. Wash and dry all produce. Toss the butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-30 minutes.
2. While the squash roasts, bring the stock concentrates and 4 cups of water to a gentle simmer in a medium pot over low heat. Mince or grate the garlic. Halve, peel and finely chop the shallot.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and shallot and cook, stirring, until soft, 3-4 minutes. Season with salt and pepper. Add the Arborio rice and toss until the grains become translucent, 1-2 minutes. Reduce the heat to medium-low.
4. Add the warm stock to the pan ½ cup at a time, stirring after each addition. Wait until the rice absorbs the stock before adding more. Continue until the rice is al dente, 25-30 minutes. The risotto should be thick but not stiff and the grains should have a slight bite.
5. While the risotto cooks, pick the sage leaves from the stems and discard the stems. Set aside a few small leaves for garnish, then finely chop the rest.
6. Once the risotto is done, stir in the roasted squash, chopped sage, Parmesan cheese and 1 tablespoon of butter. Season generously with salt and pepper. Divide among plates and garnish with pepitas and the reserved sage leaves.

Recipe Tips

FAQ

Can I use a different type of rice for this risotto?

Arborio rice is traditional for risotto due to its high starch content, which creates a creamy texture. You can substitute with Carnaroli or Vialone Nano rice if available.

How do I store leftover risotto?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Can I make this risotto vegan?

Yes, you can substitute the butter with a plant-based alternative and use nutritional yeast or vegan Parmesan instead of dairy cheese. The rest of the ingredients are naturally vegan.