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Butternut Squash Risotto

Prep Time:

Cook Time:



About the Recipe


  • 1 tablespoon olive oil

  • 1 large shallot, chopped

  • Salt

  • Pepper

  • 2 cups cubed butternut squash, ¼-inch cubes

  • 2 garlic cloves, finely chopped

  • 1 teaspoon minced sage

  • 1.5 cups uncooked Arborio rice

  • 1 cup dry white wine

  • 6-8 cups chicken stock (warmed)

  • Chopped parsley or small sage leaves, optional, for garnish

  • ½ cup grated pecorino or Parmesan cheese, optional, for serving


  • Preheat oven to 425 degrees.

  • Cube the squash and toss in a bowl with olive oil, salt and garlic powder. Mix until squash is completly covered in oil.

  • Scatter the squash on a large baking pan lined in parchment paper, and roast at 425 degrees for about 40 min, or until soft but not charred.

  • In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash.

  • Add the garlic, sage, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

  • Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.

  • Garnish with sage leaves and serve with grated cheese, if desired.

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