If you’re a fan of cozy, creamy dishes that feel like a warm hug on a chilly evening, then this Roasted Butternut Squash Risotto with Brown Butter and Fried Sage Recipe is about to become your new best friend. This stunning dish marries the velvety sweetness of roasted butternut squash with the rich, nutty depth of brown butter, while the fried sage leaves add a crisp, aromatic pop. With every bite, you’ll experience layers of flavor and texture that are as comforting as they are elegant—perfect for impressing guests or treating yourself to something truly special.
Ingredients You’ll Need
The ingredients for this dish are wonderfully straightforward yet each one plays a critical role in building flavor, texture, and color. From the tender butternut squash to the fragrant sage and sharp Pecorino Romano, these essentials combine to create a harmonious, luscious risotto.
- 1 cup ½-in butternut squash cubes: Choose fresh, firm squash to ensure natural sweetness and creamy texture after roasting.
- 1 tbsp extra-virgin olive oil: Provides a fruity base for roasting and sautéing, enhancing overall richness.
- Pinch kosher salt: Enhances the natural flavors without overwhelming any ingredient.
- Freshly ground black pepper: Adds a subtle heat and depth to the dish.
- ¼ cup unsalted butter: Key to creating luscious brown butter that enriches the risotto beautifully.
- About 6 fresh sage leaves: Used fried to add a crispy, aromatic garnish that complements the squash.
- 3 cups vegetable broth: The warm base that slowly cooks the rice, making it tender and flavorful.
- 2 fresh sage leaves, minced: Infuse the broth with gentle herb notes, layering the sage flavor throughout.
- 1 shallot, minced: Provides a mild, sweet onion flavor to start the risotto base.
- 5 oz risotto rice (Arborio or Carnaroli): Known for its ability to absorb flavors and create that signature creamy texture.
- ½ cup dry white wine: Adds acidity and sharpness, helping to balance the creaminess with brightness.
- ½ cup freshly grated Pecorino Romano cheese: Sharp and salty, it melts into the risotto for an irresistible finish.
- Zest and juice of ½ lemon: Introduces fresh citrus notes that elevate and lighten the dish.
- ¼ cup shelled pistachio nuts, coarsely chopped: Provides a crunchy texture and nutty contrast for garnish.
How to Make Roasted Butternut Squash Risotto with Brown Butter and Fried Sage Recipe
Step 1: Roast the Butternut Squash
Start with roasting the butternut squash cubes to bring out their natural sweetness and achieve a tender, luscious texture. Spread them in a single layer on a parchment-lined sheet, toss with olive oil, salt, and pepper, and roast at 425°F until soft and slightly caramelized. This step builds the essential flavor foundation that enriches every spoonful of the risotto.
Step 2: Brown the Butter
Next, melt the butter slowly over medium heat, allowing it to simmer and then brown. This process releases nutty, deep flavors that add an irresistible richness. Watch carefully so the milk solids don’t burn—once they turn a light brown and smell like toasted nuts, you’re set. This browned butter becomes one of the star ingredients, elevating the entire dish.
Step 3: Fry the Sage Leaves
In a hot skillet, fry fresh sage leaves until they crisp up beautifully. This crispy fried sage offers an herbaceous crunch that contrasts perfectly with the creamy risotto. Keep an eye on them because sage burns quickly, but when done right, it provides a delightful burst of flavor.
Step 4: Infuse the Broth with Minced Sage
Simmer the minced sage gently in your vegetable broth to infuse subtle herbal notes without overwhelming the risotto. Keeping the broth warm ensures it’s ready for gradual absorption into the rice, which is essential for perfectly cooked risotto.
Step 5: Sauté Shallots and Toast the Rice
Begin cooking the risotto by softening shallots in a mixture of brown butter and olive oil. Once fragrant and tender, stir in the risotto rice, allowing it to toast slightly and absorb the flavors. This step ensures each grain is coated and primed to soak up the broth gracefully.
Step 6: Deglaze with White Wine
Pour in dry white wine to deglaze the pan, stirring vigorously to lift the browned bits. As the wine cooks off, it adds a sharp acidity that balances the richness and deepens the dish’s complexity.
Step 7: Gradually Add Broth and Incorporate Roasted Squash
Add the warm sage-infused broth one ladle at a time, stirring often until absorbed, creating the signature creamy risotto texture. When about a third of the broth remains, fold in the roasted butternut squash, letting it meld beautifully into the rice.
Step 8: Finish with Cheese, Lemon, and Seasoning
Stir in Pecorino Romano cheese until melted and silky, then brighten the risotto with fresh lemon zest and juice. Season with black pepper and adjust salt as needed. These finishing touches bring all the elements into a harmonious, bright, and savory crescendo.
Step 9: Rest and Serve
Turn off the heat, cover the risotto, and let it rest for a few minutes. This allows the flavors to settle and the texture to become wonderfully creamy and slightly loose. Serve promptly to enjoy the risotto at its perfect, silky consistency.
How to Serve Roasted Butternut Squash Risotto with Brown Butter and Fried Sage Recipe
Garnishes
Top the risotto with a generous drizzle of the remaining brown butter for an extra nutty sheen, sprinkle the crispy fried sage leaves for aromatic crunch, and scatter chopped pistachios for added texture and a pop of color. A little extra lemon zest on top will brighten each mouthful beautifully.
Side Dishes
This risotto shines as the centerpiece but pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette or roasted seasonal vegetables. Light, fresh sides help balance the richness without competing with the dish’s vibrant flavors.
Creative Ways to Present
For a special occasion, serve the risotto in warmed shallow bowls garnished with sage and nuts for an elegant, rustic look. Or try layering it in clear glass jars for an effortless yet charming presentation perfect for intimate dinners or potlucks.
Make Ahead and Storage
Storing Leftovers
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Because risotto thickens as it cools, it’s best enjoyed soon after cooking for peak creaminess and flavor.
Freezing
Freezing risotto isn’t ideal since it can change texture, but you can freeze the roasted butternut squash separately for up to one month. Defrost gently before adding it to freshly made risotto for best results.
Reheating
Reheat leftovers gently over low heat, adding a splash of warm broth or water to loosen the texture and restore creaminess. Stir frequently to maintain even heating and prevent sticking.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer depth of flavor and pairs wonderfully with the butternut squash and sage, especially if you’re not keeping the dish vegetarian.
Is there a substitute for Pecorino Romano cheese?
You can use Parmesan in place of Pecorino Romano if that’s what you have on hand; just be aware the Pecorino provides a sharper, saltier punch that’s signature to this risotto.
How can I make this recipe vegan?
Skip the butter and cheese, and instead stir in a splash of vegan cream with nutritional yeast to mimic the richness and nutty flavor. Use olive oil for frying sage leaves and roasting squash to keep it completely plant-based.
Can I prepare this risotto for more servings?
Yes, simply multiply the ingredients accordingly. Just make sure to use a large enough pan for stirring evenly and maintain the slow broth addition process for that perfect creamy texture.
What type of rice works best for risotto?
Arborio and Carnaroli rice are ideal because of their high starch content, which creates the creamy consistency risotto is known for. Avoid regular long-grain rice, which won’t absorb liquid properly.
Final Thoughts
This Roasted Butternut Squash Risotto with Brown Butter and Fried Sage Recipe is one of those dishes that feels both indulgent and wholesome, perfect for cozy dinners or special celebrations. With its rich flavors, creamy texture, and delightful crunch from sage and pistachios, it’s bound to become a trusted favorite in your kitchen. Give this recipe a try—you deserve an unforgettable bowl of comfort and elegance in every bite.
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Roasted Butternut Squash Risotto with Brown Butter and Fried Sage Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Roasted Butternut Squash Risotto is a creamy, comforting dish that perfectly balances the sweetness of roasted squash with nutty browned butter and aromatic sage. Enhanced with Pecorino Romano cheese, lemon zest, and crunchy pistachios, this risotto makes for an elegant yet approachable meal for two.
Ingredients
Roasted Butternut Squash
- 1 cup ½-in (1 cm) butternut squash cubes
- 1 tbsp extra-virgin olive oil
- Pinch kosher salt (or fine sea salt)
- Freshly ground black pepper
Brown Butter and Sage
- ¼ cup unsalted butter
- 1 tbsp extra-virgin olive oil
- About 6 fresh sage leaves
Risotto Base
- 3 cups vegetable broth
- 2 fresh sage leaves, minced
- 1 tbsp extra-virgin olive oil
- 1 shallot, minced
- 5 oz risotto rice (Arborio or Carnaroli recommended)
- ½ cup dry white wine
- ½ cup freshly grated Pecorino Romano cheese
- Finely grated zest and juice from ½ a lemon (about 1 tsp zest and 2 tbsp juice)
- ¼ cup shelled pistachio nuts, coarsely chopped
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper. Spread the squash cubes on the sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer and roast for about 15 minutes until tender when pierced. Optionally broil for 1-2 minutes to add color. Remove and set aside.
- Brown the Butter: In a small pot over medium heat, melt butter and simmer until milk solids turn light brown and smell nutty, swirling pot occasionally. Remove from heat and let cool.
- Fry the Sage Leaves: Heat olive oil in a small nonstick skillet over medium-high heat until shimmering. Add sage leaves and fry briefly until crisp and darkened, turning once. Remove onto paper towels to drain.
- Warm Broth with Sage: Place vegetable broth and minced sage in a saucepan, bring to a simmer over medium heat, then reduce to low to keep warm.
- Sauté Shallots and Toast Rice: In a large sauté pan, heat half the brown butter and olive oil over medium-low heat. Add the minced shallot and cook until soft, about 3-4 minutes. Stir in the risotto rice and cook for 2 minutes until edges appear translucent.
- Add Wine and Broth: Pour in white wine, stir vigorously scraping the pan bottom until the wine is absorbed. Add warm broth one ladle at a time, stirring occasionally, allowing each addition to be fully absorbed before adding the next.
- Incorporate Roasted Squash and Cheese: When about 1 cup of broth remains, stir in roasted butternut squash. Add ½ cup broth and cook until almost absorbed. Stir in Pecorino Romano cheese until melted. Add lemon zest and juice, season with black pepper and salt to taste, then add the remaining broth.
- Rest the Risotto: The risotto should be loose and creamy. Cover the pan, turn off heat, and let rest for about 5 minutes.
- Serve: Spoon risotto into warmed bowls. Drizzle with remaining brown butter, then top with fried sage leaves, chopped pistachios, extra lemon zest if desired, and freshly ground black pepper. Serve immediately for best texture.
Notes
- You will need about ¼ of a medium butternut squash; peel, halve, seed, and dice to yield 1 cup of cubes.
- Roasted butternut squash can be prepared up to 2 days ahead, stored refrigerated, or frozen up to 1 month.
- For dairy-free/vegan option: omit butter and Pecorino cheese; substitute with vegan cream and nutritional yeast for richness.
- For a heartier risotto: add 1 mild Italian sausage or ½ cup diced pancetta when cooking shallots, browning before adding rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
