Creamy Butternut Squash Risotto with Sage and Pepitas

When the temperature drops and you crave something warm and comforting, this creamy butternut squash risotto delivers. The sweet, roasted squash pairs beautifully with fragrant sage and nutty pepitas, all bound together in a velvety Parmesan risotto. It’s a hearty, satisfying dish that feels like a hug in a bowl.

This recipe is naturally gluten-free and packed with flavor. The key is to take your time stirring the risotto, adding the stock gradually to achieve that perfect creamy texture. Top with extra Parmesan and crunchy pepitas for a delightful finish.

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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 oven to 425°F (220°C). Halve, peel and finely dice the onion. Pick and finely chop enough sage leaves 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. Meanwhile, in a small pot, bring 3 cups of water and the veggie stock concentrate to a gentle simmer.
4. 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.
5. Add the Arborio rice to the pan and stir until the grains become translucent, 1-2 minutes. Begin adding the warm stock, ½ cup at a time, stirring constantly and waiting 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, 25-30 minutes.
6. 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.
7. Divide the risotto among plates. Garnish with the remaining Parmesan and pepitas. 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. Other short-grain varieties like carnaroli or vialone nano can work, but avoid long-grain rice.

Can I make this risotto vegan?

Yes! Substitute the butter with a plant-based alternative and use a vegan Parmesan or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally vegan.

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 to restore creaminess.