Updated: Oct 27, 2020
I don't know about all of you, but here in SLO the weather is starting to cool down at night and I thought it was only right to start cooking all my favorite cozy and comforting recipes that I crave during the fall. This one is a flavor combo I love, combined with one of my favorite cold weather meals! Butternut squash and sage is a match made in heaven that can only be completes with a bit of browned butter to really make it pop!
This butternut squash and sage risotto is creamy, fragrant, and full of fall flavor! Butternut squash is a cold weather staple for me because of the flavor, healthy carbs and fiber, and all of the lovely vitamin A it has in its bright orange insides.
I modified this recipe from a basic risotto (found on the back of any bag of Arborio rice) to adapt it to my flavor goals and my personal dietary restrictions!
4 C of hot low-sodium veggie broth
1 C arborio rice
1/2 small onion (diced)
2 large cloves of garlic (minced)
2 TBSP olive oil
1 TBSP butter
1/4 C manchengo (sheep) cheese (shredded)
1/2 butternut squash (cubed….or any shape mine never look like cubes- just be sure they’re similar size so they cook evenly)
10 sage leaves
salt and black pepper to taste
Preheat your oven to 350 degrees. Cut the butternut squash into cubes. Add 1 TBSP olive oil, 4 sage leaves, and a dash of salt to your squash and pop it all in the oven for 40 minutes (move the squash around halfway through). While the squash is roasting, start the risotto. Add the remaining olive oil and the butter to a pot with 3 sage leaves. Sauté the garlic and onions until soft and fragrant. Next, add the rice and cook for a few minutes. Slowly add in hot broth one cup at a time while stirring. Add in the next cup once the broth has pretty much all absorbed into the rice. It will get thicker and creamier with every cup of broth. Right before you add the last cup of broth, mash half of the squash and add it to the risotto along with the rest of the sage. Once all the broth has been added, turn off the heat and stir in the cheese along with any salt and black pepper you want for your personal taste. Top it off with the leftover squash. Enjoy it hot and share with your family or housemates to make it even better!