Roasted Butternut Squash Risotto Recipe
This creamy butternut squash risotto, finished with nutty brown butter, crisp sage, and a subtle Sicilian twist, is the ultimate fall comfort dish—simple enough for a weeknight, yet special enough for guests.
Servings 2 servings
Ingredients
For the roasted butternut squash
- 1 cup ½-in (1 cm) butternut squash cubes (see note)
- 1 tbsp extra-virgin olive oil
- Pinch kosher salt, or fine sea salt
- Freshly ground black pepper
For the brown butter
- ¼ cup unsalted butter
For the fried sage leaves
- 1 tbsp extra-virgin olive oil
- About 6 fresh sage leaves
For the butternut squash risotto
- 3 cups vegetable broth
- 2 fresh sage leaves, minced
- 1 tbsp extra-virgin olive oil
- 1 shallot, minced
- 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
- ½ cup dry white wine
- ½ cup freshly grated Pecorino Romano cheese
- Finely grated zest and juice from ½ a lemon (about 1 tsp / 5 ml zest and 2 tbsp / 30 ml juice)
To serve
- ¼ cup shelled pistachio nuts, coarsely chopped
Instructions
- For the roasted butternut squash: Preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper. Spread the squash cubes over the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then spread the cubes out in a single layer. Roast for about 15 minutes, or until the squash feels soft when pierced with the tip of a knife. Start checking around the 12-minute mark so the cubes don’t turn to mush. Broil for 1 to 2 minutes for extra color, if desired. Remove from the oven and set aside.(You can roast the squash up to 2 days in advance. Let it cool and refrigerate in an airtight container. You can also freeze the roasted squash for up to 1 month.)
- To brown the butter: In a small stainless steel pot, melt the butter over medium heat until it starts to simmer. Continue cooking over medium-low, swirling the pot occasionally. If the butter bubbles too much and you can’t see the bottom, lift the pot off the heat for a few seconds until the foam subsides.The butter is ready when the milk solids at the bottom turn light brown and smell nutty. Remove from the heat, pour into a small bowl, and let cool completely. Watch my short video to see how easy it is to make brown butter.
- For the fried sage leaves: In a small nonstick skillet over medium-high heat, heat the olive oil until shimmering. Add the sage leaves in a single layer. Fry for just a few seconds, until they shrink and turn dark and crisp, turning once. Watch closely—they burn fast. Transfer to paper towels to drain and set aside.
- For the butternut squash risotto: Pour the vegetable broth into a saucepan and add the minced sage. Bring just to a simmer over medium heat, then reduce to the lowest setting to keep warm.
- In a large sauté pan or cast-iron braiser over medium-low heat, add half the brown butter (stir it first to scoop up the browned bits), then add the olive oil. Stir in the shallot and cook for 3 to 4 minutes, until soft. Add the rice and stir for 2 minutes, until the grains are translucent around the edges.
- Pour in the wine and stir vigorously, scraping up any browned bits. Simmer until the wine is absorbed. Add one ladleful of warm broth and stir occasionally until nearly absorbed. Continue adding broth, one ladle at a time, allowing each addition to be absorbed before adding more.
- When about 1 cup (250 ml) of broth remains, stir in the roasted butternut squash. Add ½ cup (125 ml) of broth and cook until nearly absorbed. Stir in the Pecorino Romano until melted and incorporated. Add the lemon zest and juice, season with black pepper, and taste for salt. Stir in the remaining broth.
- The risotto should be loose and super creamy. Cover, turn off the heat, and let rest for about 5 minutes. Serve as soon as possible for the best texture.
- SERVING: Spoon the risotto into warm bowls. Drizzle with the remaining brown butter, then top with fried sage leaves, chopped pistachios, and extra lemon zest, if desired. Finish with freshly ground black pepper and serve immediately.
- NOTE: You’ll need about ¼ of a medium butternut squash for this recipe. Peel it with a vegetable peeler, halve it, and scoop out the seeds. Dice until you have 1 cup (250 ml). You can freeze the remaining diced squash to use in another risotto or soup.
- MAKE IT DAIRY-FREE & VEGAN: Omit butter. Skip the Pecorino Romano cheese and use a splash of vegan cream plus a sprinkle of nutritional yeast to give it a rich, nutty finish.
- MAKE IT HEARTIER: Add in the meat of 1 mild Italian sausage, or ½ cup (about 75 g) diced pancetta right as you’re cooking the shallot. Once the meat is golden brown, add the risotto rice and resume following the recipe as described.
Did you make this?
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