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Roasted Butternut Squash and Sage Risotto

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1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes

2 tablespoons olive oil

Salt and pepper to taste

6 cups vegetable or chicken broth

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cups Arborio rice

½ cup dry white wine (optional)

¼ cup grated Parmesan cheese

2 tablespoons fresh sage leaves, chopped

¼ teaspoon nutmeg (optional)

Extra sage leaves for garnish (optional)


Preheat the Oven: Preheat your oven to 400°F (200°C).

Roast the Butternut Squash

Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelized. Remove from the oven and set aside.

Heat the Broth

In a saucepan, heat the vegetable or chicken broth over low heat. You want to keep it warm but not boiling.

Sauté the Onion and Garlic

Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat in a large skillet or a wide saucepan. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

Toast the Rice

Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice with the oil and cook for about 2 minutes until the edges of the rice become translucent.

Deglaze with Wine (Optional)

If using wine, pour it into the skillet and stir until the rice absorbs it.

Begin Adding Broth

Start stirring the warm broth one ladleful at a time to the rice. Allow the liquid to soak before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).

Add Roasted Butternut Squash

When the rice cooks, gently fold in the roasted butternut squash cubes. Continue to cook for 2-3 minutes to heat the squash through.

Stir in parmesan, sage, and Nutmeg. Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped sage leaves, and nutmeg (if using) in Season with additional salt and pepper to taste.


Spoon the butternut squash and sage risotto onto plates or into bowls. Garnish with extra sage leaves if desired. Enjoy your comforting fall or late summer meal!


This creamy and savoury risotto combines the earthy flavours of butternut squash and sage, making it a perfect dish to savour the transition from summer to fall. You can customize it further by adding some toasted pine nuts or a drizzle of balsamic reduction for extra flavour and texture.

Jennifer Williams | Editor-in-Chief

Spring 2024

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