Growing up in a bustling household adorned with the aromas of my grandmother’s kitchen holds some of my fondest memories. With each seasonal change, we found ourselves drawn together, not just by family ties but by the warm embrace of her traditional dishes. Autumn was particularly special—crisp air beckoned the arrival of golden squash and hearty root vegetables. One dish that stands out from those golden days is her savory Butternut Squash and Sage Risotto.
This particular recipe embodies the heart of fall, with its creamy texture and rich flavors that evoke the cozy, familial gatherings of my childhood. Each bite transports me back to my grandmother stirring the pot, her wooden spoon a wand conjuring comfort and nostalgia. This risotto is a delightful balance of creamy, comforting, and seasonal; perfect as a main dish or a dazzling side. So, roll up your sleeves and get ready to dive into a dish that is not only delicious but also steeped in family tradition.
Why You’ll Love This Butternut Squash and Sage Risotto
- Creamy Texture: The combination of Arborio rice and broth creates a wonderfully creamy base.
- Seasonal Flavors: Sweet butternut squash combined with aromatic sage truly captures the essence of fall.
- One-Pot Wonder: Minimal cleanup as everything cooks in one pot.
- Customizable: Easily adapt this dish to suit vegetarian or gluten-free diets.
- Kid-Approved: Pleasantly sweet yet savory flavors that appeal to even the pickiest of eaters.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup dry white wine (optional)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh sage, chopped
- Salt and pepper to taste
Step-by-Step Instructions
Roasting the Squash
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash in olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
Cooking the Risotto
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute or until fragrant.
- Stir in the Arborio rice, toasting for about 2 minutes, allowing it to absorb the flavors.
- If using, pour in the white wine and let it simmer until absorbed.
Adding Broth and Finishing Touches
- Gradually add warmed broth, one ladle at a time, stirring frequently.
- Allow each addition to be absorbed before adding the next, which takes about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, and fresh sage.
- Season with salt and pepper to taste.
Tips & Variations
- For a Vegan Option: Omit the Parmesan cheese or use a dairy-free alternative.
- Add protein: Stir in cooked chicken or chickpeas for a heartier dish.
- Herbs Swap: Experiment with thyme or rosemary for different herbal notes.
- Make it Spicy: Add a pinch of red pepper flakes for a touch of heat.
Storage Instructions
- Refrigeration: Store any leftovers in an airtight container for up to 3 days.
- Freezing: Risotto can be frozen, but it may lose some creaminess; use within 2 months.
- Reheating: Gently reheat in a saucepan over low heat, adding a splash of broth to loosen.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories per Serving: Approximately 400 calories
- Servings: 4
Frequently Asked Questions
-
Can I use frozen butternut squash?
Yes, frozen butternut squash can be used—just adjust the cooking time accordingly. -
Is this risotto gluten-free?
Yes, Arborio rice is naturally gluten-free. Ensure your broth is also gluten-free. -
How can I make this dish ahead of time?
You can prepare the risotto in advance and reheat it when ready, adding a little broth to restore the creaminess. -
Can I substitute the rice?
Arborio rice is best for risotto due to its starch content, but you can try using other short-grain rice with varying results.
Serving Suggestions or Pairings
Pair this delectable Butternut Squash and Sage Risotto with a crisp side salad or a glass of Pinot Grigio. For a heartier meal, serve alongside roasted chicken or a warm baguette.
Final Thoughts
I hope this Butternut Squash and Sage Risotto brings the same warmth and nostalgia to your kitchen as it does to mine. Cooking is not just about feeding the body; it’s about nourishing the soul. I would love to hear your interpretations of this dish! Share your thoughts, modifications, or family stories in the comments below. Happy cooking!