Creamy Butternut Squash Risotto with Sage and Pepitas

Fall is the season for hearty, warming dishes and this creamy butternut squash risotto delivers on all fronts. Roasted butternut squash brings a natural sweetness and vibrant color, while fresh sage adds an earthy, aromatic note. Toss in nutty pepitas and salty Parmesan for texture and depth and you have a satisfying meal that feels both elegant and cozy.

This risotto is made with simple ingredients and classic techniques-slowly adding warm stock to arborio rice until it reaches a luscious, creamy consistency. The roasted squash is folded in at the end, creating pockets of sweetness in every bite. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.

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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 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 lightly browned, about 30 minutes, stirring halfway through.
3. Meanwhile, in a small pot, bring 3 cups of water and the veggie stock concentrate to a gentle simmer. Keep 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, 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. Wait until the liquid is mostly absorbed before adding the next ½ cup. Continue until the rice is al dente and the risotto is creamy, about 25-30 minutes.
6. Once the risotto is done, 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 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. Just adjust roasting time as needed.

How do I make this risotto vegan?

Replace the butter with a plant-based alternative and use vegan Parmesan or nutritional yeast. Ensure the stock concentrate is vegan-friendly.

Can I prepare this dish ahead of time?

Risotto is best served fresh, but you can roast the squash and chop the onion in advance. Reheat the risotto gently with a splash of stock or water.