There’s something so cozy and comforting about this Butternut Squash Risotto with Sage Brown Butter Recipe—it’s like a warm hug on a plate. The creamy risotto paired with sweet roasted squash and that irresistible nutty brown butter is truly something special you’ll want to make again and again.

A shallow white round bowl is filled with creamy orange risotto that has a soft and slightly chunky texture. On top, there are scattered dark green fried sage leaves and small dark brown crispy bits, possibly bacon or sausage, adding texture and color contrast. White grated cheese is sprinkled lightly over the risotto. The bowl sits on a white marbled surface, with two orange pumpkin-shaped salt and pepper shakers in the background. To the left, part of a red pot containing the same risotto and a black spoon is visible. A black and white speckled cloth with a bronze skull-shaped napkin ring lies in the bottom left corner of the image. 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 Brown Butter Recipe
Top Tip
How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Risotto with Sage Brown Butter Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this risotto. Every time I make it, the house fills with that amazing roasted squash aroma and I know dinner is going to be a winner. It feels fancy, but really it’s straightforward to whip up.

Rich, layered flavor: Roasted butternut squash combined with crispy chorizo and nutty brown butter makes every bite exciting.
Creamy, comforting texture: The arborio rice cooks to perfectly tender and silky, soaking up all those vibrant flavors.
Simple to prep while squash roasts: You can multitask by cooking chorizo and onions during roasting, saving you loads of time.
Elegant yet homey: This risotto is great for impressing guests but comforting enough for a weekday family meal.

Ingredients & Why They Work

Every ingredient in this Butternut Squash Risotto with Sage Brown Butter Recipe plays a role in building those deep fall flavors we love. I always pick ripe, firm butternut squash for the best roasting results, and keep my stock hot while cooking risotto to ensure it cooks evenly.

Flat lay of one whole butternut squash halved to show vibrant orange flesh and smooth pale skin, a handful of fresh green sage leaves, two brown uncracked eggs, a small white bowl of golden olive oil, a small white bowl of white wine, a small white bowl filled with light golden melted butter, a small white bowl of coarse salt, one peeled onion finely diced visible next to a cluster of four fresh garlic cloves, a neat pile of arborio rice grains, a small white bowl of vegetable stock with steam rising, a small white bowl of finely grated parmesan cheese, a small white bowl of finely grated gruyere cheese, and a small white plate with diced red-orange chorizo pieces all arranged symmetrically and balanced, placed 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 brings out its natural sweetness and soft texture, which blends beautifully into the risotto.
Olive oil: Used to roast squash and sauté onions, adds subtle fruitiness and helps layer flavor.
Salt: Seasoning during cooking enhances all the ingredients’ natural flavors.
Onion: Finely diced and gently cooked, it adds a savory sweetness as the risotto’s flavor base.
Garlic: Crushed for more punch, it infuses a warm aroma right as the rice begins to toast.
Arborio rice: Its creamy starch release is essential for that perfect risotto texture.
Wine (white or rosé): Adds acidity and dimension, balancing the sweetness of squash.
Stock (vegetable or chicken): Hot liquid slowly absorbed to cook the rice thoroughly with added depth.
Parmesan cheese: Melts into the risotto for umami richness and silky smoothness.
Gruyere cheese: Adds a subtle nuttiness and extra creaminess.
Chorizo: Crispy, spicy bites contrast perfectly with the creamy risotto and sweet squash.
Butter: For the brown butter sage sauce that elevates this dish to restaurant-quality flavor.
Sage leaves: Crisped in brown butter, they bring an earthy, aromatic finish.
Extra grated Parmesan: For serving and a cheesy flourish 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

I’ve made this risotto countless times and love swapping in extras or adjusting it for different occasions. Don’t be afraid to play with it a bit – that’s part of the fun!

Vegetarian version: Skip the chorizo and boost the sage brown butter with toasted pine nuts or crispy fried kale for texture.
Extra creamy: Stir in a splash of cream when adding the cheeses if you want a richer finish—perfect for cozy nights in.
Seasonal twist: Swap butternut for roasted pumpkin or even sweet potato depending on what’s freshest.
Spicy kick: Add a pinch of chili flakes to the brown butter for a subtle heat that dances on the palate.

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

A black pan filled with creamy orange risotto with visible rice grains, topped with a pile of finely shredded white cheese near the center. A red spatula is partially submerged in the risotto, spreading the cheese slowly into the dish. The pan sits on a white marbled surface. Steam rises gently from the risotto, showing it is hot and freshly cooked. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 400°F (210°C) and line a baking tray with parchment paper. Slice the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil and a sprinkle of salt. Place cut side down on the tray and roast for about 45 minutes until the flesh is super soft and edges start to char. This caramelization is key—it builds that lovely depth of flavor.

Step 2: Crisp Up the Chorizo

While your squash roasts, heat a skillet over medium heat and cook the diced chorizo until crispy and fragrant, about 2–3 minutes. Transfer it to a plate and leave the flavorful oil behind for your next step. This not only saves time but layers in extra taste.

Step 3: Build Your Risotto Base

Add olive oil to the same skillet with chorizo oil and sauté the onion with salt over medium heat until translucent, about 5 minutes. If onions start browning quickly, splash in a little water—it keeps them soft without burning and brings out their sweetness.

Step 4: Toast the Rice and Add Garlic & Wine

Stir in crushed garlic and cook for a minute, then add arborio rice. Toast the rice for 2 minutes, stirring constantly to coat it in all those flavors. Pour in your wine and let it bubble away until most of the alcohol evaporates. This step adds brightness and depth.

Step 5: Incorporate Roasted Squash and Ladle Stock

Scoop the roasted squash flesh right from the skin into your risotto pan—don’t worry about breaking it up too much; it will mix in nicely as you stir. Gradually add hot stock, one ladle at a time, stirring often. Patience here is crucial! Wait till each ladle is mostly absorbed before adding the next. Continue until rice is al dente, tender with a slight bite, and the risotto is creamy.

Step 6: Finish with Cheese and Set Aside

Stir in grated parmesan and gruyere cheese until melted and luscious. Take the risotto off the heat to keep it from overcooking; this is when it should be rich and creamy, like a cozy blanket of flavor.

Step 7: Make the Sage Brown Butter

In a small pan, melt butter over medium heat. Keep stirring as it foams and turns golden with fragrant brown spots—the magic of brown butter! Once it smells nutty, add fresh sage leaves carefully (butter may splatter). Fry the sage just until crispy, then remove from heat.

Step 8: Plate and Serve

Scoop the risotto onto plates, top with crispy chorizo, and drizzle with the sage brown butter and crisped sage leaves. A little extra grated parmesan on top seals the deal. Dive in while it’s hot and gooey—you’ll be hooked from the first bite.

Top Tip

From my own kitchen experiments making this Butternut Squash Risotto with Sage Brown Butter Recipe, a few tips can really raise your risotto game and avoid common pitfalls.

Keep Your Stock Hot: Adding cold stock cools the rice down and disrupts cooking, so keep it simmering on low beside you.
Don’t Rush the Stirring: Stirring helps release starch from rice, making it creamy—give it your attention but avoid vigorous stirring that breaks grains.
Browning the Butter: Watch carefully when browning butter—it goes from perfect to burned quickly. Remove from heat as soon as you see brown specks and smell nuttiness.
Rest Time: Let the risotto rest for a minute off the heat after cheese addition; it thickens up and flavors settle beautifully.

How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe

Garnishes

I usually top mine with extra grated parmesan and those crispy sage leaves from the brown butter—you get a beautiful crunch and herbal aroma. Sometimes, I add a drizzle of good-quality aged balsamic for a subtle sweet tang that contrasts the richness.

Side Dishes

This risotto pairs wonderfully with a simple green salad dressed with lemon vinaigrette to balance the richness. For a heartier meal, I serve it alongside roasted chicken or pan-seared salmon—both soak up the flavors beautifully.

Creative Ways to Present

For special occasions, I love serving the risotto in individual shallow bowls, topped with a sage leaf and a small pile of crispy chorizo in the center. A little fresh cracked pepper and edible flowers amp up the wow factor, perfect for dinner parties or holiday meals.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 3 days. It thickens upon cooling—don’t worry, it’s easy to bring back to life with a little stirring and some extra stock or water added when reheating.

Freezing

Freezing risotto isn’t my first choice because it can change texture slightly, but if you must, cool it quickly and freeze in portion-sized airtight containers for up to 1 month. Thaw overnight in the fridge before reheating gently with added liquid.

Reheating

Reheat risotto gently on the stove over low heat, stirring frequently. Add a splash of warm stock or water to loosen it back up and stir until creamy and heated through. Avoid the microwave if you want to maintain that perfect creamy texture.

Frequently Asked Questions:

Can I make this Butternut Squash Risotto with Sage Brown Butter Recipe vegan?

Yes! To veganize, skip the chorizo and cheese, then use vegetable stock and substitute the butter with vegan butter or olive oil. Finish with toasted nuts or nutritional yeast for a cheesy flavor. Crisped sage still works great!

What’s the best way to pick a butternut squash for this recipe?

Look for a squash that’s firm with matte skin free of soft spots or cuts. A heavier squash means it’s juicy. Smaller to medium-sized ones tend to be sweeter, which complements the risotto beautifully.

Can I use a different type of rice for risotto?

Arborio rice is ideal because of its high starch content, which creates that classic creamy risotto texture. Other short-grain rice like Carnaroli or Vialone Nano work well. Avoid long grain or basmati, as they won’t get creamy.

Is it okay to prepare any parts of this recipe ahead of time?

You can roast the butternut squash up to a day ahead and refrigerate it. Cooked chorizo can also be prepared in advance. When ready, just assemble and finish the risotto on the stove for best freshness and texture.

Final Thoughts

Making this Butternut Squash Risotto with Sage Brown Butter Recipe feels like creating something special with simple ingredients—like an edible celebration of cozy fall days. It’s a recipe I come back to because it’s reliably delicious, comforting, and feels just a bit luxurious. I hope you enjoy making and sharing it as much as I do—you really can’t go wrong here!