Creamy Butternut Squash Risotto with Sage and Pepitas

There’s nothing quite like a warm bowl of risotto when the weather turns cool. This butternut squash risotto brings together the sweet, nutty flavor of roasted squash with the earthy aroma of fresh sage. Each bite is creamy, rich and topped with a pop of crunch from toasted pepitas.

This recipe is simple enough for a weeknight but impressive enough for company. The key is to stir the rice patiently, adding broth gradually until the grains are tender and the texture is luxuriously creamy. A final sprinkle of Parmesan ties it all together.

Log in to save recipes and build weekly shopping lists.

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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve, peel and finely dice the onion. Pick and finely chop enough sage leaves to yield 1 tablespoon. Mince or grate the garlic.
2. Toss the butternut squash on a baking sheet 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. Meanwhile, bring 3 cups water and the stock concentrate to a gentle simmer in a small pot.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, until softened, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
4. Add the rice to the pan and toss until the grains are translucent, 1-2 minutes. Pour the simmering stock into the pan ½ cup at a time, stirring after each addition. Allow the rice to absorb the stock before adding more. Continue until the grains are al dente, 25-30 minutes-the risotto should be thick but not stiff and the grains should have a little bite.
5. Once the risotto is done, stir the roasted squash into the pan, followed by 1 tablespoon butter and half the Parmesan. Season with salt and pepper.
6. Divide the risotto between plates. Garnish with the pepitas and remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or kabocha squash. Just adjust roasting time as needed until tender.

How do I make this risotto vegan?

Replace the butter with olive oil or vegan butter and use a vegan Parmesan alternative or nutritional yeast for a cheesy flavor.

Can I prepare this risotto ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a splash of water or broth to loosen the texture. The squash may soften further.