Cosy Autumn Recipe: Roasted Butternut Squash & Sage Risotto

Smartphones display colorful food dishes on a green background with the text “Food Diary” in yellow. - Home Instead

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

Butternut squash, arborio rice, broth, butter, cheese, oil, garlic, celery, sage, salt, and pepper on a table. - Home Instead

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.

Bowl of creamy risotto topped with roasted butternut squash and herbs, with a fork and cheese on the side. - Home Instead

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.