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Creamy Honeynut Squash Risotto with Crispy Sage

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A creamy, comforting risotto made with roasted honeynut squash and topped with crispy sage leaves. This fall favorite is surprisingly simple to make and packed with sweet, savory flavor.

Ingredients

Scale
  • 1 medium honeynut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small yellow onion (about 1 cup), finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 4 cups warm chicken or vegetable broth (low-sodium)
  • ½ cup freshly grated Parmesan cheese
  • 10–12 fresh sage leaves
  • Salt and freshly ground black pepper, to taste
  • Optional: Pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Place the cubed honeynut squash on the sheet, drizzle with 2 tablespoons melted butter and 1 tablespoon olive oil, and toss to coat. Sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the squash is fork-tender and the edges are caramelized and slightly browned.
  2. While the squash roasts, warm the broth in a small saucepan over low heat. Keep it warm, not boiling.
  3. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Arborio rice to the pot and stir. Cook for 1-2 minutes, stirring constantly, until the grains become translucent around the edges and start to make a slight clicking sound against the pot.
  5. Pour in the white wine and stir. Cook until the wine is mostly absorbed, about 1-2 minutes.
  6. Begin adding the warm broth, one ladleful (about ½ cup) at a time. Stir frequently until the liquid is almost fully absorbed before adding the next ladleful. Each addition should take about 2-3 minutes. Total time for this step is about 18-20 minutes. The risotto should be creamy but still have a slight bite to the rice (al dente).
  7. About 5 minutes before the risotto is done, stir in the roasted squash (reserve a few cubes for topping if desired). Use your spoon to break up the squash as you stir—it will melt into the rice and create a creamy, orange color.
  8. Remove the pot from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan. Stir vigorously for about 30 seconds. Taste and adjust salt and pepper. If the risotto seems too thick, add a splash of warm broth to loosen it.
  9. While the risotto rests, make the crispy sage. In a small skillet, melt 1 tablespoon of butter over medium heat. Once bubbling, add the sage leaves in a single layer. Cook for 30-45 seconds per side, until they turn darker green and become crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  10. Serve immediately. Spoon the risotto into warm bowls, top with reserved roasted squash cubes and crispy sage leaves. Add a final grating of Parmesan and a crack of black pepper if desired.

Notes

Don’t rinse the Arborio rice—it needs its surface starch for creaminess. Keep the broth warm to ensure even cooking. Serve immediately for the best texture; risotto continues to thicken as it sits. Leftovers can be reheated with a splash of broth or made into arancini.

Nutrition

Keywords: honeynut squash risotto, creamy risotto, fall risotto, sage risotto, vegetarian risotto, easy risotto recipe

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