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Cosy Autumn Recipe: Roasted Butternut Squash & Sage Risotto

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As the days grow shorter and the air turns crisp, there’s nothing quite like a comforting bowl of risotto to warm you from the inside out. This roasted butternut squash and sage risotto captures everything we love about autumn — creamy textures, earthy flavours, and a hint of sweetness from the squash.

Ingredients:

  • 1 small butternut squash, peeled and cubed

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 200g arborio rice

  • 100ml dry white wine (optional)

  • 700ml hot vegetable stock

  • A handful of fresh sage leaves, chopped

  • 40g grated Parmesan

  • Salt and pepper to taste

Method

  1. Roast the squash: Toss the cubes with olive oil, salt, and pepper, then roast at 200°C (400°F) for 25–30 minutes until tender and golden.

  2. Make the risotto base: In a large pan, melt the butter and sauté the onion and garlic until soft. Stir in the rice and cook for a minute until translucent.

  3. Add the liquid: Pour in the wine (if using), then add the stock gradually, stirring often, until the rice is creamy and al dente.

  4. Finish and serve: Stir through the roasted squash, sage, and Parmesan. Season to taste and serve warm with extra cheese on top.

Tip: A drizzle of browned butter over the top makes this dish even more indulgent!

This risotto tastes like autumn in a bowl — rich, aromatic, and endlessly comforting. Pair it with a glass of crisp white wine or a mug of spiced cider for the perfect cosy evening.