As the amber hues of autumn leaves cascade to the ground and the air takes on a crispness that whispers of the changing season, my kitchen becomes a sanctuary of warmth and comfort. It’s in this cozy corner of my home that I find solace in the stirring of a pot filled with the creamy, earthy goodness of Butternut Squash and Sage Risotto.
This dish is more than just a recipe to me; it’s a tapestry of flavors that captures the essence of fall. The butternut squash, with its sweet, nutty taste, melds beautifully with the woodsy aroma of sage, creating a symphony of taste that feels like a heartfelt embrace. Each spoonful is a reminder of nature’s bounty and the simple pleasures that come with seasonal cooking.
On my blog, I want to share with you not just the steps to make this risotto, but the emotions it stirs within me. The act of peeling the squash, chopping it into cubes, and watching it transform into a velvety concoction symbolizes a transition from the raw to the refined, mirroring nature’s own processes. This risotto is a celebration of patience and care, a dish that requires and deserves your full attention as you coax the starches from the arborio rice, achieving that perfect creamy consistency.
Whether you’re looking for a comforting meal to enjoy solo or a stunning centerpiece for a dinner with loved ones, Butternut Squash and Sage Risotto is a dish that satisfies the soul as much as the palate. So join me as we explore the rich depths of this beloved autumnal recipe, and let’s create something truly special together.
Butternut Squash and Sage Risotto Recipe
Butternut Squash & Sage Risotto
- 1 oven
- 1 large Butternut Squash
- 4 cloves of garlic peeled & chopped finely
- 3 tbsp Olive Oil
- Handful of Sage Leaves chopped
- 2 tsp Mixed Herbs
- Salt & Black Pepper to season
- 3 Knobs of butter
- 2 Medium Onions
- 400 g Arborio risotto Rice
- 300 ml White Grape Juice or White Wine
- 1 Litre Hot Chicken or Vegetable Stock
- Handful Cheddar Cheese grated
- Cut, de-seed and peel the Butternut squash and chop into roughly 1 inch chucks.
- Place them in a roasting tray and add a drizzle of olive oil, chopped garlic, mixed herbs and salt & pepper to season.
- Roast the butternut squash for approximately 40 minutes until it’s golden and soft. I transferred it into another dish to cool down and saved the garlic infused oil to use when cooking another dish in the future.
- Leaving a handful of roasted chunks aside for garnishing, mash the butternut squash with a fork, which is easily done because it is so soft, but keep the texture a little chunky.
- In a pan, heat 2 tbsp of olive oil and the butter. Fry the onions until soft and add the rice and mix for a minute to get it fully coated. Add the white grape juice (or wine) and stir until it is cooked into the rice.
- Add a ladle of hot stock and keep stirring. Add in the chopped sage leaves and season well with salt and pepper.
- Keep adding ladles of stock until the rice is thick and creamy and keep stirring around the pan. This should be done for around 20 minutes. This process seems long, but really adds to the texture. If it starts getting too loose or dry, add more stock.
- Remove the pan from the heat and add the mashed butternut squash and the grated cheese and mix it into the risotto.
- Cover the risotto with a lid to intensify the flavours.
- Serve with the reserved chunks of roasted butternut squash from before, warmed up, and enjoy the immense flavours.
How to make Butternut Squash and Sage Risotto using air fryer
Creating Butternut Squash and Sage Risotto in an air fryer is a cozy culinary adventure, perfect for those crisp evenings when you crave the comfort of creamy rice paired with the sweetness of squash and the earthy notes of sage. The air fryer simplifies the process, allowing you to focus on the harmony of flavors without constant stirring.
Begin by sautéing diced butternut squash and sage until golden, appreciating the autumnal colors and fragrances that fill your kitchen. Then, add arborio rice and a splash of white wine, letting the air fryer gently coax the grains to absorb the liquid, transforming them into a creamy delight.
The result is a risotto that’s both nurturing and satisfying, with a texture that’s a testament to the wonders of air frying. It’s a dish that brings a sense of accomplishment and joy, proving that even traditional recipes can be adapted to modern methods without losing their soulful essence.
Tips for making Butternut Squash and Sage Risotto
Cooking Butternut Squash and Sage Risotto is like weaving a tapestry of autumn flavors, each thread a crucial part of the whole. My heart swells with joy as I share these tips to elevate your risotto:
- Roast for Richness: Roasting the squash beforehand deepens its flavor, bringing out a caramelized sweetness that infuses every grain of rice.
- Sage Advice: Fresh sage is transformative. Its earthy aroma is the soul of this dish, so use it generously.
- Stir with Love: Risotto asks for your attention. Stirring gently and consistently is a meditative act that rewards you with creamy, al dente perfection.
- Stock Matters: A good-quality stock is the backbone of any risotto. It should be warm as you ladle it in, encouraging the rice to release its starches slowly.
- Finish with Butter: A knob of butter stirred in at the end adds a luxurious gloss and richness that makes the risotto truly comforting.
Serving Butternut Squash and Sage Risotto is like presenting a warm embrace on a plate. The rich, golden hues of the squash invite a sense of autumnal warmth, making it an ideal dish for chilly evenings. I love to garnish each serving with a few crispy sage leaves, which add a delightful crunch and an extra burst of herby flavor. A generous sprinkle of freshly grated Parmesan cheese melts into the risotto, creating a creamy, indulgent experience.
For a touch of elegance, serve the risotto in a shallow bowl with a drizzle of browned butter over the top, its nutty aroma enhancing the comforting qualities of the dish. Sharing this risotto feels like sharing a moment of serenity; it’s a dish that encourages slow eating and appreciation of the season’s bounty. Each spoonful is a reminder to savor the simple pleasures and the love that goes into home-cooked meals.
Top 5 FAQs about Butternut Squash and Sage Risotto
- What pairs well with butternut squash risotto? To complement the rich flavors of butternut squash risotto, consider serving it with homemade focaccia or crusty bread and a vegetable side dish. A simple salad such as Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli make excellent accompaniments. For a sweet finish, an apple crumble is a delightful dessert option.
- What are some good flavor additions to risotto? Enhancing risotto with additional flavors can create a more complex and satisfying dish. Some delicious combinations include shrimp with orange zest, tarragon, and spring peas; butternut squash with sage, pancetta, and browned butter; mushroom with thyme and truffle; lobster with asparagus and lemon zest; Italian sausage with mushroom, basil, and sun-dried tomato; and broccolini with red bell pepper, pine nuts, lemon zest, and goat cheese.
- How do you make Butternut Squash & Sage Risotto? Begin by cooking butternut squash with whole sage leaves, salt, pepper, and chicken stock until tender. In a separate pan, sauté finely chopped onions and additional sage leaves. Maintain a low simmer of chicken stock and gradually add it to the rice, stirring continuously until the rice is al dente and creamy. Incorporate mashed butternut squash into the risotto, followed by Parmesan cheese and butter, allowing it to rest before serving with chunks of squash and crisp sage leaves on top.
- What is the main ingredient of risotto? The primary ingredient in classic risotto is rice, specifically Arborio rice, which is known for its short grain and high starch content that contributes to the dish’s creamy texture. Other essential components include a small amount of onion or shallot sautéed in butter, dry white wine, hot stock, and various vegetables or mushrooms for added flavor.
- What does butternut squash pair well with? Butternut squash is versatile and pairs well with a variety of main dishes. It complements roasted chicken, grilled salmon, seared pork chops, stuffed bell peppers, and vegetable stir-fry. Additionally, it can be served alongside hearty grain-based dishes such as quinoa or wild rice pilaf for a balanced and flavorful meal.
Oops! I seem to have stumbled in the digital realm. Let’s try that again, shall we? If I keep tripping up, our support team is ready to catch us.In conclusion, Butternut Squash & Sage Risotto is a dish that truly embodies the spirit of autumn. It’s a comforting, creamy creation that brings together the sweetness of roasted butternut squash with the aromatic punch of sage. The process of making this risotto is a labor of love, requiring patience and care as you stir the rice to coax out its starches, resulting in a velvety texture that’s both satisfying and indulgent.
This risotto is not just a meal; it’s an experience that celebrates the seasonal transition and the bounty of the harvest. It’s perfect for those cooler days when you crave something to warm your body and soul. Whether enjoyed alone or shared with loved ones, Butternut Squash & Sage Risotto is a testament to the joy of cooking with fresh, flavorful ingredients and the simple pleasures that come from a dish made with heartfelt intention.