Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is the perfect cosy Autumn dish, combining the natural sweetness of roasted squash with the earthy flavour of sage. It’s creamy, comforting, and packed with seasonal goodness. Pair it with a crisp salad or enjoy on its own for a delicious, nutritious meal!

Serves 4

Prep 10 minutes and cook time 40 minutes (including roasting the squash and cooking the risotto!)

Ingredients

• 1 small butternut squash (~500g), peeled and diced

• 300g arborio rice (risotto rice)

• 1 litre of chicken or vegetable stock

• 1 onion, finely chopped

• 2 garlic cloves, minced

• Tbsp olive oil

• 120ml dry white wine (can also replace with more stick)

• 30g grated Parmesan cheese

• A handful of fresh sage leaves

• Season with salt and pepper

• Optional add ons: Spinach or kale

Method

1. Toss the diced butternut squash in olive oil, season with salt and pepper, and roast at 200°C for about 25 minutes until tender.

2. Sauté the onion and garlic in 1 tbsp olive oil over medium heat until softened (about 5 minutes).

3. Stir in the arborio rice and toast for 1-2 minutes.

4. Add the white wine if using, cooking until absorbed. If not, begin adding stock.

5. Add stock one ladle at a time, stirring continuously and letting each addition absorb before adding more. Cook until the rice is creamy and tender (~18-20 minutes).

6. Stir in roasted butternut squash, fresh sage leaves, and the Parmesan for a cheesy flavour. Add spinach or kale at the end if desired, just until wilted. Season to taste with salt and pepper.

I hope you enjoy!

Don’t forget to tag me on social media if you give this recipe a try—I’d love to see your creations!