Creamy Butternut Squash and Sage Risotto with Parmesan and Pepitas

There’s nothing quite like the warm, comforting embrace of a creamy risotto on a crisp autumn evening. This version celebrates the star of the season-butternut squash-by roasting it until caramelized and tender, then folding it into a velvety bed of Arborio rice. Fragrant sage and nutty Parmesan add depth, while a sprinkle of pepitas provides a delightful crunch.

This dish is naturally gluten-free and comes together in about 50 minutes, making it an ideal weeknight indulgence or a showstopper for a cozy dinner party. Each spoonful delivers a perfect balance of creamy rice, sweet squash and savory cheese.

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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 your oven to 425°F (220°C). Wash and dry all produce. Halve, peel and finely dice the onion. Pick the sage leaves and finely chop enough to yield 1 tablespoon. Mince or grate the garlic cloves.
2. On a baking sheet, toss the cubed 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, tossing 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 occasionally, until softened, 5-6 minutes. Add the minced 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, about 1-2 minutes. Begin adding the warm stock, one ladleful (about ½ cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is al dente and the risotto is thick but still creamy, about 25-30 minutes.
6. Once the risotto is done, gently fold in the roasted squash, 1 tablespoon of butter and half of the grated Parmesan. Season with additional salt and pepper to taste.
7. Divide the risotto among plates. Garnish with the remaining Parmesan and a sprinkle of 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 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.

Can I make this vegan?

Absolutely! Use vegan butter or olive oil instead of butter and replace Parmesan with a vegan alternative or nutritional yeast.