Butternut Squash Risotto with Sage & Brown Butter

There’s something utterly comforting about cozying up to a bowl of creamy risotto, and this Butternut Squash Risotto with Sage and Brown Butter Recipe takes that comfort up a notch. The roasted squash lends a natural sweetness, while the browned butter and crispy sage add an irresistible earthiness that’ll have you coming back for seconds.

The image shows a white plate filled with creamy orange risotto, topped with small dark brown pieces and green crispy leaves scattered evenly on the surface. The risotto has a smooth texture with visible grains of rice, creating a slightly glossy effect. Around the plate, there are two small orange pumpkin-shaped decorations on a white marbled surface, with a few green leaves scattered nearby. A red pan with more risotto and a black spoon is partially visible in the background to the left, and a white cloth with black spots and a gold skull ornament is at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Risotto with Sage and Brown Butter Recipe
Top Tip
How to Serve Butternut Squash Risotto with Sage and Brown Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Risotto with Sage and Brown Butter Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Butternut Squash Risotto with Sage and Brown Butter Recipe because it strikes the perfect balance between rustic and elegant. It’s a dish that’s surprisingly simple to pull off but delivers on wow-factor every time I serve it.

All-in-One Pot Magic: Everything comes together in one pan which saves you from juggling multiple pots and dishes – who doesn’t love less cleanup?
Fall Flavors at Their Best: The roasted butternut squash adds sweetness while brown butter and sage deepen the flavor with a nutty, aromatic hit.
Textural Delight: Crispy chorizo on top gives you a wonderful contrast to the creamy risotto – it’s like a little celebration in every bite.
Impress Without Stress: This risotto looks luxurious enough for special occasions, yet it’s easy enough for a peaceful weeknight dinner.

Ingredients & Why They Work

The ingredient lineup in this Butternut Squash Risotto with Sage and Brown Butter Recipe is straightforward but purposeful, each element playing its part in building rich layers of flavor. When shopping, opt for a firm butternut squash and fresh sage for the best aroma.

Flat lay of a whole butternut squash halved lengthwise with seeds visible, a small white bowl of golden olive oil, a medium white ceramic bowl of coarse salt crystals, a peeled onion finely diced in a neat pile, four peeled garlic cloves, a small mound of pearly white arborio rice grains, a small white bowl filled with pale rosé wine, a larger white bowl filled with warm vegetable stock, two small white bowls of finely grated parmesan and gruyere cheeses placed side by side, diced deep red chorizo cubes, two golden butter sticks, fresh green sage leaves scattered freshly, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Roasting this brings out its natural sweetness and softens it into creamy bits perfect for blending into risotto.
Olive Oil: A good quality olive oil brightens the flavors and helps caramelize the squash and onions perfectly.
Salt: Essential for seasoning, balancing sweetness, and bringing out the aromatics of ingredients.
Onion: Provides a sweet and savory base that softens into a lovely backdrop flavor.
Garlic: Adds warmth and a bit of bite to elevate the taste without overpowering the dish.
Arborio Rice: The star grain for risotto, it’s starchy and absorbs flavors beautifully while creating a creamy texture.
Wine (White or Rosé): Introduces acidity and depth, helping to deglaze the pan and balance richness.
Vegetable or Chicken Stock: Used warm to gently cook the rice while infusing it with savory flavor.
Parmesan Cheese: Adds salty, nutty richness that melts into the risotto for luscious creaminess.
Gruyere Cheese: Gives a slightly sweet, earthy flavor and melts smoothly for extra gooey texture.
Chorizo: The crispy diced chorizo tops the dish with smokiness and a delightful textural contrast.
Butter: For browning and making that irresistibly nutty brown butter sauce to finish the meal.
Sage Leaves: Crispy sage leaves infuse the butter and add an aromatic and savory crunch when sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Butternut Squash Risotto with Sage and Brown Butter Recipe is how adaptable it is. I’ve tried a few tweaks here and there to suit different moods and diets, and I encourage you to do the same!

Vegetarian Option: Simply omit the chorizo and add a handful of toasted walnuts or sautéed mushrooms for extra texture and umami.
Vegan Twist: Swap butter for vegan margarine and omit the cheeses or use plant-based alternatives—you'll still get that cozy risotto vibe.
Seasonal Variations: In spring, swap butternut squash for roasted asparagus and finish with lemon zest for a fresh punch.
Texture Play: If you like your risotto less creamy and more ‘al dente,’ reduce the stock a bit or cook it for a minute less.

Step-by-Step: How I Make Butternut Squash Risotto with Sage and Brown Butter Recipe

A thick orange risotto with plump, soft grains fills a black pan with a red handle. In the center, a pile of finely shredded white cheese sits atop the risotto, ready to be mixed in. A red spatula is partly sunk into the risotto, showing some cheese sticking to it. The background is a white marbled texture. Steam rises gently from the pan, showing the dish is hot. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash to Sweet, Golden Perfection

Preheat your oven to 400°F (210°C). Slice the butternut squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil and a sprinkle of salt. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes until the squash is tender and starting to caramelize. You want it soft enough that it practically melts when stirred into the risotto.

Step 2: Crisp Up the Chorizo for That Perfect Crunch

While the squash is roasting, heat a large, deep skillet over medium heat and add diced chorizo with no extra oil — the fat in the chorizo is enough. Fry it for a few minutes, stirring occasionally, until it’s nicely crispy. Remove it from the pan and set aside. This step adds a smoky, spicy crunch that contrasts beautifully with the creamy risotto.

Step 3: Build the Risotto Base with Aromatics

In the same skillet, add a tablespoon of olive oil on medium heat, then toss in diced onion with a pinch of salt. Slow-cook the onion, stirring regularly until it’s soft and translucent — about 5 minutes. If it starts browning too fast, just splash a bit of water to keep it from burning. Add minced garlic and stir for another minute until fragrant.

Step 4: Toast the Rice and Deglaze with Wine

Add the arborio rice to the pan and stir it through the onion and garlic, letting it toast lightly for about 2 minutes. This helps the rice absorb flavors and gives a nice texture. Pour in your white or rosé wine, stirring as it bubbles and reduces, about 2 minutes, to cook off the alcohol and infuse that slight tanginess.

Step 5: Mix in the Roasted Squash and Slowly Add Stock

Scoop the roasted butternut squash flesh out of its skin and add it directly to the risotto pan. Don’t worry about breaking it up too much; the squash will naturally blend as it cooks with the rice. Now comes the slow and steady part — ladle in hot stock one scoop at a time, stirring constantly. Wait until the stock is mostly absorbed before adding the next ladle. Keep this up until the rice is creamy and perfectly al dente, which usually takes about 18–20 minutes.

Step 6: Stir Through the Cheeses and Remove From Heat

Once your risotto is creamy and tender, stir in the grated parmesan and gruyere cheeses until melted and silky. This step is where your risotto gets that luscious, rich mouthfeel. Taste and adjust seasoning if needed, then remove the pan from heat.

Step 7: Make That Irresistible Brown Butter & Crispy Sage

In a small pan over medium heat, melt the butter. Stir it as it foams and starts turning golden brown with nutty aromas – this usually takes a few minutes. Watch closely for those brown specks – that’s when it’s perfect. Carefully add fresh sage leaves (watch for splatter!) and crisp them in the butter for about a minute. This simple finishing touch turns the whole dish unforgettable.

Step 8: Plate, Top, and Serve

Divide the risotto evenly onto plates, sprinkle the crispy chorizo over top, then drizzle the brown butter and crispy sage leaves. Finish with an extra grating of parmesan. Eat it while it’s hot and creamy – you won’t regret it.

Top Tip

From my experience, timing and attention make all the difference with this Butternut Squash Risotto with Sage and Brown Butter Recipe. Once you get the hang of it, the process becomes incredibly relaxing—and you’ll love how the flavors develop.

Take Your Time: Patience when adding stock in ladlefuls allows the rice to release starch for that perfect creamy texture.
Don’t Rush Browning: Whether it’s the squash roasting or the butter browning, slow and steady heat helps unlock deep flavors.
Keep Stock Warm: Adding cold stock slows cooking and affects the risotto’s creaminess—keep your stock warm on the stove as you cook.
Watch the Sage: Crispy sage adds a whole new layer of aroma and texture, but be careful not to burn it—it cooks fast in brown butter.

How to Serve Butternut Squash Risotto with Sage and Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

I love finishing this risotto with a little extra grated parmesan for that cheesy hit and a few fresh whole sage leaves—sometimes even lightly fried again just before serving for an extra crisp touch. A sprinkle of cracked black pepper adds the last layer of warmth.

Side Dishes

This risotto stands beautifully on its own, but I often serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlicky sautéed kale also complement the autumnal flavors wonderfully.

Creative Ways to Present

For a special occasion, I sometimes serve the risotto in shallow bowls topped with edible flowers and extra sprinkle of toasted nuts for crunch. Another fun idea is to plate it inside cleaned-out roasted squash halves – it makes for a stunning autumnal centerpiece!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), place them in an airtight container and store in the fridge for up to 2 days. The texture will firm up as it cools, but it still tastes delicious when reheated gently.

Freezing

I don’t usually freeze this risotto because the texture changes quite a bit upon thawing, becoming a bit grainy. If you do choose to freeze it, let it cool completely, portion into freezer-safe tubs, and consume within one month.

Reheating

When reheating, add a splash of warm stock or water to loosen the risotto and warm it gently on the stove with frequent stirring. This helps bring back its creamy consistency better than microwaving.

Frequently Asked Questions:

Can I make Butternut Squash Risotto with Sage and Brown Butter Recipe ahead of time?

You can start by roasting the squash and prepping the chorizo and aromatics ahead, but I recommend finishing the risotto fresh for the best texture and flavor.

What can I substitute for chorizo in this risotto?

If you want a vegetarian version, try sautéed mushrooms or toasted walnuts for a nice earthy or crunchy addition without the meat.

Is it necessary to use brown butter and sage?

While optional, brown butter and sage elevate the dish with deep nutty flavor and an aromatic crispness that really makes this risotto special.

Can I use other types of squash?

Yes! Butternut squash is ideal because of its sweetness and texture, but you can experiment with delicata or kabocha squash for a different twist.

Final Thoughts

This Butternut Squash Risotto with Sage and Brown Butter Recipe has become one of my cherished go-to dishes for chilly evenings or when I want something that both comforts and impresses. The blend of sweet, savory, creamy, and crispy elements makes it an all-around winner. I genuinely hope when you make it, you find yourself as enchanted by it as I am—and that every spoonful feels like a warm hug from me to you.