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Roasted Butternut Squash & Sage Risotto

Adapted from Real SimpleĀ 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Author: The Kitchen Prep


  • 1 1/2 cups chopped butternut squash
  • Olive oil
  • Salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine {or chicken/vegetable broth}
  • 3 1/2 cups chicken broth heated through in a microwave safe container with spout
  • 1 teaspoon fresh sage finely minced
  • 1/2 cup grated Parmesan or aged Havarti cheese


  • Preheat oven to 425 degrees. Place a sheet of foil on a baking pan and drizzle with a bit of olive oil. Plop butternut squash onto pan & toss with oil. Sprinkle with salt. Roast for about 20 minutes or until tender and lightly browned in spots.
  • Remove from oven and set aside.
  • In a deep skillet, heat butter and olive oil over medium heat. Add diced onion and saute until softened and translucent, about 4-6 minutes.
  • Add rice to onions and stir. Cook for about 2 minutes, then add wine {or broth} and allow to simmer until the liquid is absorbed. {This should take about 5-7 minutes.}
  • Pour in about 1/3 of the chicken broth that's been warmed. Give it a quick stir {yes, you can do this with one arm}, bring the heat down a smidge {you want a simmer, not a boil} and allow to simmer until the liquid is absorbed once again, about 7-9 minutes or so. Repeat with another 1/3 of the broth. When you add in the last 1/3, toss in your roasted butternut squash and minced sage. Stir and allow to absorb the last of the liquid. {You don't even have to watch it, which means you might even be able to sneak in a bathroom break.}
  • Before serving, add in cheese, salt & pepper to taste and stir {for the last time!}
  • Serve hot... and try to eat it while it's still at that temp. You deserve it! :)