Creamy, comforting, and full of fall flavors, this Roasted Butternut Squash and Sage Risotto is a dish that feels both luxurious and nourishing. Sweet roasted butternut squash, earthy sage, and creamy Arborio rice come together to create a dish perfect for cozy dinners or entertaining guests. While risotto requires a little attention, the result is a stunningly rich and flavorful meal that’s well worth the effort. Treat yourself to this deliciously elevated comfort food.
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 360
- Protein: 7g
- Fat: 10g
- Carbohydrates: 60g
- Fiber: 5g
- Sugars: 4g
Ingredients and Health Benefits
Health Benefits
- Butternut Squash: Rich in vitamins A and C, it supports immune health and adds natural sweetness.
- Arborio Rice: Provides energy through complex carbohydrates and creates the creamy texture of risotto.
- Sage: A fragrant herb with anti-inflammatory properties and a unique earthy flavor.
- Parmesan Cheese: Adds creaminess and umami while providing protein and calcium.
- Vegetable Broth: Enhances flavor while keeping the dish vegetarian-friendly.
Ingredients
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, or substitute with more broth)
- 4 cups vegetable broth, warmed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
- Optional: A drizzle of balsamic glaze for serving
Recipe Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- Prepare the Base:
- In a large skillet or heavy-bottomed saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook the Rice:
- Add the Arborio rice to the pan and stir to coat the grains with butter.
- Toast the rice for 1-2 minutes, then pour in the white wine (if using). Stir until the wine is mostly absorbed.
- Add the Broth:
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently.
- Wait until most of the liquid is absorbed before adding more broth.
- Continue this process for 20-25 minutes, or until the rice is creamy and tender.
- Combine and Finish:
- Stir in the roasted butternut squash, grated Parmesan cheese, and chopped sage.
- Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Divide the risotto among bowls and garnish with extra sage and a drizzle of balsamic glaze if desired.
- Serve immediately for the best texture and flavor.
Pairing Recommendations
Enhance this Roasted Butternut Squash and Sage Risotto with these drink pairings:
- Wine: A dry Chardonnay or a light Pinot Grigio complements the creamy and earthy flavors.
- Beer: A Belgian-style ale or a nutty brown ale pairs well with the sweet and savory notes.
- Non-Alcoholic: Sparkling water with a splash of apple cider and a sprig of rosemary for a festive touch.
- Cocktail Alternative: A virgin autumn spritz made with pear juice, soda water, and a dash of cinnamon.
This Roasted Butternut Squash and Sage Risotto is a comforting and elegant dish that celebrates the flavors of fall. Perfect for any occasion, it’s a recipe you’ll want to make again and again. Enjoy!
