Creamy Butternut Squash Risotto with Sage and Pepitas

Why You’ll Love This Recipe

• Cozy, ultra-creamy risotto with natural sweetness from roasted butternut squash.
• Balanced by bright white wine, nutty Parmesan, and lemon for lift.
• Layered textures: silky rice, crisp sage, and crunchy toasted pepitas.
• Simple, restaurant-quality technique that’s easy for home cooks.

Grocery List

• Produce: 1 medium butternut squash, 1 small yellow onion, 2 garlic cloves, 1 small lemon, 1 bunch fresh sage
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Arborio rice, low-sodium vegetable broth, extra-virgin olive oil, dry white wine, raw pepitas, kosher salt, black pepper, optional nutmeg and red pepper flakes

Full Ingredients

For the Roasted Squash

• 1 medium butternut squash (about 2.5 lb/1.1 kg), peeled, seeded, and cut into 3/4-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Sage and Pepitas

• 12 fresh sage leaves (plus 1 tsp finely chopped for finishing)
• 2 tbsp extra-virgin olive oil
• 1/3 cup (45 g) raw pepitas (pumpkin seeds)
• Pinch kosher salt

For the Risotto

• 5 cups (1.2 L) low-sodium vegetable broth, kept at a bare simmer
• 1 tbsp extra-virgin olive oil
• 1 tbsp (14 g) unsalted butter
• 1 small yellow onion, finely chopped (about 1 cup/130 g)
• 2 garlic cloves, minced
• 1 1/2 cups (300 g) arborio rice
• 1/2 cup (120 ml) dry white wine
• 3/4 cup (60 g) finely grated Parmesan cheese
• 1 tbsp (14 g) unsalted butter, for finishing (plus another 1 tbsp if you like it extra creamy)
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)
• Optional: 1/8 tsp freshly grated nutmeg; pinch red pepper flakes
• Optional finish: 1 tsp extra-virgin olive oil (drizzle)

Step-by-Step Instructions

Step 1: Roast the squash

Preheat the oven to 425°F (220°C) with a rack in the middle. Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25 minutes, stir, then continue roasting 5–10 minutes more, until tender and caramelized around the edges.

Step 2: Warm the broth and make squash purée

In a medium saucepan, bring 5 cups vegetable broth to a bare simmer over low heat and keep it hot. Measure 2 cups of the roasted squash and blend with 1 cup hot broth until smooth and pourable. Keep the purée warm. Reserve about 1 cup of roasted squash cubes for folding into the risotto at the end. Snack on or save any remaining cubes for another use.

Step 3: Crisp the sage and toast the pepitas

In a small skillet, heat 2 tbsp olive oil over medium heat. Fry the 12 sage leaves in batches for 30–45 seconds until deep green and crisp. Transfer to a paper towel–lined plate and lightly salt. In the same skillet, add the pepitas and toast, stirring, for 2–3 minutes until puffed and fragrant. Lightly salt and set aside. Reserve any sage-infused oil in the pan for drizzling when serving.

Step 4: Build the risotto base

In a wide, heavy pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook, stirring, until translucent and softened, 4–5 minutes. Stir in the garlic for 30 seconds. Add the arborio rice and cook, stirring, until the edges of the grains look translucent, about 2 minutes. Pour in the white wine and stir until nearly absorbed, 1–2 minutes.

Step 5: Add hot broth gradually

Add 1/2–3/4 cup of the hot broth to the rice and cook, stirring often, until nearly absorbed. Repeat, adding hot broth in similar amounts, maintaining a gentle simmer and stirring frequently. After about 16–18 minutes of additions, the rice should be just shy of al dente with a creamy sauce forming.

Step 6: Stir in the squash purée and finish

Stir the warm squash purée into the risotto and cook 3–4 minutes more, adding a splash of hot broth if it thickens too much. When the rice is al dente and moves in soft waves, remove from heat. Stir in 1–2 tbsp butter, Parmesan, lemon juice, and 1 tsp finely chopped sage. Fold in the reserved roasted squash cubes. Season with 1/2 tsp salt and 1/4 tsp pepper, plus nutmeg or red pepper flakes if using. Adjust with more hot broth to a luscious, spoonable consistency.

Step 7: Serve and garnish

Ladle into warm bowls. Top with toasted pepitas and the crispy sage leaves. Drizzle with a little of the reserved sage oil and finish with extra Parmesan if desired. Serve immediately while creamy and hot.

Pro Tips

• Keep the broth hot; adding cold liquid slows cooking and tightens the starch.
• Stir often, not constantly—enough to release starch and create creaminess without breaking the grains.
• Add the squash purée near the end to preserve color and keep the risotto silky, not gluey.
• Aim for all’onda: the risotto should flow in gentle waves. Use extra hot broth to loosen right before serving.
• Crisp the sage quickly; if it browns, it turns bitter. Pull it as soon as it stops sizzling.

Variations

• Vegan: Use olive oil or vegan butter and a plant-based Parmesan-style cheese or 2–3 tbsp nutritional yeast.
• Mushroom twist: Sauté 8 oz (225 g) sliced cremini in butter until browned; fold in with the roasted squash cubes.
• Brown-butter finish: Swap the finishing butter for 2 tbsp nutty brown butter for deeper, toasty flavor.

Storage & Make-Ahead

Roast the squash and make the purée up to 3 days ahead; refrigerate in airtight containers. Fry sage and toast pepitas up to 2 days ahead; store separately at room temperature (pepitas) and loosely covered (sage). Cooked risotto is best fresh, but leftovers keep 3–4 days refrigerated. Reheat gently with hot broth or water to loosen, stirring until creamy. Leftovers also make excellent arancini: chill, form balls around a cube of mozzarella, bread, and fry or air-fry.

Nutrition (per serving)

Approximate values: 730 calories; 32 g fat; 90 g carbohydrates; 6 g fiber; 18 g protein; 920 mg sodium. Values are estimates and will vary based on specific ingredients and portion sizes.