As the leaves start to turn and the air becomes crisp, there’s nothing quite like a cozy fall meal to warm your heart and soul. This roasted butternut squash and sage risotto is the perfect embodiment of autumn comfort food, combining rich flavors and creamy textures that evoke the essence of the season. The sweet, nutty squash pairs beautifully with the aromatic sage, creating a dish that’s not only delicious but also nourishing. Trust me, every bite of this risotto feels like a warm hug on a chilly evening. It’s the kind of meal that brings everyone together, making it ideal for gatherings or a quiet night in. Fall meals like this one truly celebrate the bounty of the season!

Ingredients List

• 2 cups Arborio rice – This short-grain rice is essential for achieving that creamy risotto texture.
• 1 medium butternut squash, peeled and diced – Make sure to remove the skin and cut it into small, even cubes for uniform roasting.
• 1 small onion, finely chopped – A sweet onion works best, adding depth to the flavor base.
• 3 cloves garlic, minced – Fresh garlic brings a wonderful aroma and enhances the overall taste.
• 6 cups vegetable broth – Keep this warm on the stove for easy incorporation into the risotto.
• 1 cup dry white wine – Choose a wine you enjoy drinking; it should complement the dish’s flavors.
• 4 tablespoons unsalted butter – This adds richness and creaminess to the risotto, so don’t skimp!
• 1 tablespoon olive oil – For roasting the squash and sautéing the onion and garlic.
• 1/2 cup grated Parmesan cheese – Freshly grated is best for a smooth finish and added flavor.
• Salt and pepper to taste – Seasoning is key, so adjust to your preference as you go.
• Fresh sage leaves for garnish – These add a lovely touch of color and an aromatic finish to the dish.

How to Prepare Instructions

1. Preheat your oven to 425°F (220°C). This high heat is perfect for caramelizing the butternut squash and enhancing its natural sweetness.
2. On a baking sheet, spread the diced butternut squash evenly. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly golden. This step is crucial for developing flavor!
3. While the squash is roasting, pour the vegetable broth into a saucepan and heat it gently over low heat. Keeping the broth warm will help the risotto cook evenly.
4. In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
5. Next, add the Arborio rice to the pot. Stir it well to coat the grains in the butter and sauté for about 2-3 minutes. You want the rice to become slightly translucent, which indicates it’s toasting properly.
6. Pour in the dry white wine and stir continuously until it’s completely absorbed. This step adds depth to the risotto and infuses it with wonderful flavor.
7. Now, it’s time to add the warm vegetable broth. Use a ladle to add one scoop at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes. The constant stirring is key to achieving that creamy texture!
8. Once the rice is creamy and al dente, gently fold in the roasted butternut squash, the remaining 2 tablespoons of butter, and the grated Parmesan cheese. Stir until everything is well combined and creamy.
9. Finally, taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh sage leaves for a beautiful finish!

Why You’ll Love This Recipe

• Comforting and warm: This risotto wraps you in a cozy embrace, making it the ultimate fall meal.
• Simple ingredients: It features easy-to-find ingredients that come together beautifully without fuss.
• Vegetarian-friendly: Perfect for meatless meals, it’s hearty enough to satisfy everyone at the table.
• Excellent for gatherings: This dish brings people together, making it ideal for family dinners or gatherings with friends.
• Versatile with ingredient substitutions: Feel free to switch up the squash or add nuts for added texture and flavor!

Tips for Success

To achieve that perfect creamy risotto consistency, don’t rush the process! Keep stirring continuously while adding the broth—this helps release the starches from the rice, creating that dreamy texture we all love. Also, make sure your broth is warm; adding cold broth can shock the rice and disrupt cooking.

When roasting the butternut squash, cut it into uniform pieces. This ensures even cooking and caramelization. Don’t overcrowd the baking sheet, as this can lead to steaming instead of roasting. If you have the space, give each piece some room to breathe!

For garnishing with sage, try frying the leaves in a little olive oil until crispy. It adds a delightful crunch and flavor pop! Just sprinkle those golden leaves on top when serving, and your risotto will be a feast for the eyes as well as the palate!

Variations

This recipe is wonderfully adaptable, allowing you to put your own twist on it! For a different flavor profile, consider substituting the butternut squash with pumpkin or sweet potato; both options will bring a lovely sweetness to the dish. If you’re looking to add some crunch, try tossing in nuts like toasted walnuts or pine nuts, or sprinkle some seeds on top before serving for added texture.

For a vegan version, simply replace the butter with olive oil and use nutritional yeast instead of Parmesan cheese. This will still give you that savory, cheesy flavor while keeping it plant-based. Feel free to experiment—each variation can create a delightful new fall meal!

Nutritional Information

Here’s a quick look at the estimated nutritional values for one serving of this delicious roasted butternut squash and sage risotto:

• Calories: 450
• Fat: 18g
• Protein: 12g
• Carbohydrates: 64g
• Sugar: 4g
• Fiber: 4g

Keep in mind these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this wholesome fall meal knowing it’s both nutritious and satisfying!

Storage & Reheating Instructions

Storing leftovers properly is key to enjoying this delicious risotto later! Allow the risotto to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Just make sure to seal it well to prevent it from drying out.

When you’re ready to enjoy the leftovers, reheating gently is crucial. I recommend adding a splash of vegetable broth or water to the risotto when reheating, as it tends to thicken in the fridge. Heat it in a saucepan over medium-low heat, stirring frequently until warmed through. This helps maintain that creamy texture we all love. You can also pop it in the microwave, but be sure to cover it to keep moisture in. Enjoy your cozy fall meal again, and savor those comforting flavors!

FAQ Section

Can I use a different type of rice? Absolutely! While Arborio rice is traditional for risotto due to its high starch content, you can try Carnaroli or Vialone Nano for similar creamy results. If you’re looking for a quicker option, you could use sushi rice, but the texture will vary slightly.

What wines pair well with this dish? A dry white wine is ideal, such as Pinot Grigio or Sauvignon Blanc. These wines complement the flavors of the butternut squash without overpowering them. If you prefer red, a light Pinot Noir can also work nicely, adding a different dimension to the meal.

How can I make this recipe gluten-free? This recipe is naturally gluten-free as long as you use a gluten-free vegetable broth. Always double-check your broth labels to ensure they’re free from gluten. Enjoy your creamy risotto worry-free!

Fall meals: 7 Ways to Embrace Autumn’s Comforting Flavors

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• Author: Julia marin
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting fall meal featuring roasted butternut squash and sage risotto.

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Ingredients

Scale 1x2x3x

• 2 cups Arborio rice
• 1 medium butternut squash, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
3. In a saucepan, heat the vegetable broth and keep it warm over low heat.
4. In a separate large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sauté until translucent.
5. Add the Arborio rice to the pot, stirring to coat. Toast for 2-3 minutes until the rice begins to look translucent.
6. Pour in the white wine and cook until absorbed, stirring frequently.
7. Add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
8. After about 18-20 minutes, when the rice is creamy and al dente, stir in the roasted butternut squash, remaining butter, and Parmesan cheese.
9. Season with additional salt and pepper to taste.
10. Serve hot, garnished with fresh sage leaves.

Notes

• You can substitute butternut squash with pumpkin or sweet potato.
• For a vegan version, omit the butter and cheese, using olive oil and nutritional yeast instead.
• Experiment with adding nuts or seeds for crunch.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting and Risotto
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 35mg

Keywords: fall meals, risotto, butternut squash, vegetarian recipes