Creamy Winter Squash Risotto

One evening last November, I stood in the kitchen with a butternut squash that had been sitting on my counter for a week, silently daring me to use it. I craved something warm and indulgent but didn't want the heaviness of cream-based pasta. That's when I remembered a risotto I'd tasted at a tiny trattoria years ago, where the squash melted into the rice like sweet, earthy silk. I pulled out my Arborio rice and decided to recreate that feeling.

I made this for a friend who claimed she didn't like squash, and halfway through her bowl she paused and said it tasted like fall wrapped in a hug. The sage had crisped slightly in the butter, releasing that piney, almost peppery aroma that filled the whole apartment. We ate it curled up on the couch with mismatched bowls, and she asked for the recipe before she even finished.

Ingredients

• Butternut squash: Roasting it first caramelizes the edges and concentrates the sweetness, so don't skip this step even if you're tempted to stir it in raw.
• Arborio rice: The high starch content is what creates that signature creaminess, and I've learned the hard way that long-grain rice just won't give you the same result.
• Vegetable broth: Keeping it warm on a back burner prevents the rice from seizing up when you add it, which keeps the cooking steady and even.
• White wine: It adds a bright acidity that cuts through the richness, and I always use something I'd actually drink.
• Fresh sage: Dried sage tastes dusty in comparison; fresh leaves turn sweet and aromatic when they hit the butter.
• Parmesan cheese: Freshly grated melts into the rice seamlessly, while pre-shredded stuff can clump and turn grainy.
• Butter: I divide it because the first tablespoon toasts the rice, and the final two tablespoons stir in at the end to add glossy richness.
• Heavy cream: This is optional, but a small splash makes the risotto feel almost decadent without weighing it down.

Instructions

Roast the squash:

Toss the diced squash with olive oil, salt, and pepper, then spread it on a parchment-lined baking sheet. Roast at 400°F until the edges turn golden and caramelized, about 20 to 25 minutes.

Start the base:

Heat olive oil and butter in a large saucepan over medium heat, then add the onion and cook until soft and translucent. Stir in the garlic and let it bloom for about a minute until fragrant.

Toast the rice:

Add the Arborio rice and stir it around for a couple of minutes, coating each grain in the oil and butter. You'll hear it start to crackle softly, and that's when you know it's ready for the wine.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed, scraping up any browned bits from the bottom of the pan.

Add broth gradually:

Ladle in the warm broth one scoop at a time, stirring frequently and letting each addition absorb before adding the next. This slow process releases the starch and builds the creamy texture, and it takes about 18 to 20 minutes total.

Fold in the squash and sage:

When the rice is tender but still has a slight bite, stir in the roasted squash, chopped sage, and remaining butter. Let everything warm through for a few minutes so the flavors meld together.

Finish with cheese and cream:

Remove the pan from heat and stir in the Parmesan and heavy cream if using. Taste and adjust the salt and pepper, then serve immediately while it's still glossy and hot.

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The first time I served this at a dinner party, someone scraped their bowl so thoroughly I thought they might lick it. There's something about risotto that makes people slow down and savor it, maybe because you can taste the care that went into all that stirring. It's become my go-to when I want to cook something that feels like a gift.

Choosing Your Squash

Butternut is my favorite for its sweetness and smooth texture, but I've also used kabocha when I wanted something denser and slightly nutty. Acorn squash works beautifully too, though it can be a little more fibrous, and delicata is fantastic if you want to skip the peeling entirely since the skin becomes tender when roasted.

Making It Your Own

I've made a vegan version using olive oil instead of butter, nutritional yeast in place of Parmesan, and a splash of coconut cream at the end, and it was surprisingly rich and satisfying. You can also stir in some wilted spinach or kale at the end for color, or top it with toasted pumpkin seeds for crunch. Once you get the rhythm of making risotto, it becomes a canvas for whatever's in your fridge.

Serving and Storing

Risotto is best eaten right away when it's creamy and loose, but if you have leftovers, you can thin them out the next day with a little broth or water over low heat. I've also formed cold risotto into patties, pan-fried them in butter until crispy, and served them as a completely different dish that's just as delicious.

• Pair it with a simple arugula salad dressed in lemon and olive oil to cut through the richness.
• A crisp white wine like Pinot Grigio or Sauvignon Blanc echoes the wine in the dish and keeps everything bright.
• Garnish with extra sage leaves fried in butter until they turn crispy and almost translucent for a restaurant-worthy finish.

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This risotto has become my winter comfort ritual, the kind of dish I make when the days are short and I need something that feels like warmth from the inside out. I hope it becomes one of your favorites too.

Recipes Q&A

→ What type of squash works best for this dish?

Butternut squash is ideal for its sweetness and texture, but kabocha, acorn, or delicata squash can be delicious substitutes.

→ Can I make this dish vegan?

Yes, replace butter with vegan alternatives, omit cheese and cream, or use nutritional yeast and plant-based cream to maintain creaminess.

→ How do I achieve the creamy texture in this dish?

Slowly adding warm vegetable broth to the rice while stirring encourages starch release, creating the desired creamy consistency.

→ What wine pairs well with this meal?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the delicate sweetness of roasted squash and sage.

→ Is this dish gluten-free?

When using gluten-free broth and wine, the dish is suitable for gluten-free diets. Always check ingredient labels to be sure.

→ Can I prepare this ahead of time?

While best enjoyed fresh for optimal creaminess, the roasted squash and broth can be prepared in advance to save time.