Creamy Butternut Squash and Sage Risotto with Parmesan and Pepitas

There’s nothing quite like a warm bowl of risotto on a crisp fall day. This creamy butternut squash risotto brings together the sweetness of roasted squash, the earthy aroma of sage and the rich nuttiness of Parmesan and pepitas. It’s a comforting dish that celebrates the best of the season’s harvest.

While risotto requires a bit of patience and stirring, the result is a luxuriously creamy texture that’s well worth the effort. The roasted squash adds a vibrant color and natural sweetness, while the sage and pepitas provide a lovely contrast. Serve it as a main course or a hearty side dish.

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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 the oven to 425°F (220°C) and position a rack in the middle. 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, flipping halfway through. Meanwhile, in a small pot, bring 3 cups of water and the veggie stock concentrate to a gentle simmer.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
4. Add the Arborio rice to the pan and stir until the grains become translucent, 1-2 minutes. Begin adding the simmering stock, about ½ cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue until the rice is al dente and the risotto is thick but still creamy, 25-30 minutes.
5. Once the risotto is done, stir in the roasted squash, 1 tablespoon butter and half of the Parmesan cheese. Season with salt and pepper to taste.
6. Divide the risotto among plates. Garnish with the pepitas and the remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. Carnaroli or Vialone Nano are good substitutes, but avoid long-grain rice.

Can I make this risotto vegan?

Yes, you can omit the Parmesan and butter or use vegan alternatives. Nutritional yeast can add a cheesy flavor and coconut oil or vegan butter can replace butter.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth, stirring until warm.