There’s something irresistibly cozy about the fall flavors in my Butternut Squash Risotto with Sage Brown Butter Recipe. It’s creamy, comforting, and that rich nutty brown butter with crispy sage just brings it all home—trust me, this one’s a keeper.

A white plate filled with one layer of orange risotto that looks creamy and thick, topped with small dark brown crispy bits and scattered dark green fried leaves. There is some white grated cheese sprinkled lightly on top and a shiny brown drizzle around the edges of the risotto. The plate sits on a white marbled surface with a white dotted cloth and a small green leaf nearby. In the background, there are two small orange pumpkin-shaped salt and pepper shakers and part of a red pot filled with more risotto. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Risotto with Sage Brown Butter Recipe
Top Tip
How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Risotto with Sage Brown Butter Recipe

Why You'll Love This Recipe

From the first spoonful, this Butternut Squash Risotto with Sage Brown Butter Recipe feels like a warm hug. I’m always amazed at how the simple ingredients come together into something so luxurious yet homey.

Deep fall flavors: Roasted butternut squash combined with aromatic sage and nutty brown butter create an unforgettable taste experience.
Simple yet impressive: It looks and tastes like a fancy restaurant dish but is surprisingly easy to make at home.
One-pot goodness: Most of the cooking happens in one pan, which means fewer dishes and more time to enjoy your meal.
Crispy chorizo bonus: Adding that salty, spicy bite turns this risotto from great to unforgettable.

Ingredients & Why They Work

Every ingredient plays a starring role in this Butternut Squash Risotto with Sage Brown Butter Recipe. The sweetness of roasted butternut squash balances the richness of the cheeses and butter, while the chorizo brings a punch of flavor. Let’s break down why each one matters:

Flat lay of a halved butternut squash with seeds removed, a small white ceramic bowl of golden olive oil, a whole onion with papery skin, four whole garlic cloves, a small pile of pearly white arborio rice, a small white ceramic bowl filled with pale white wine, a larger white ceramic bowl with clear vegetable stock, a small white ceramic bowl of finely grated parmesan cheese, a small white ceramic bowl of finely grated gruyere cheese, several pieces of diced raw chorizo with vibrant red and orange hues, a small white ceramic bowl of yellow butter, a handful of fresh green sage leaves, and three whole brown eggs with clean shells, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut squash: Roasting it until tender and slightly caramelized gives you that natural sweetness and creamy texture perfect for risotto.
Olive oil: For roasting and sautéing, it adds a subtle fruity base without overpowering other flavors.
Salt: Essential for bringing out the natural flavors and seasoning throughout the cooking process.
Onion: Provides a mild sharpness that softens and sweetens as it cooks—perfect risotto aromatics.
Garlic: Adds that warm, savory backbone without stealing the spotlight.
Arborio rice: The star grain for risotto; its starchiness creates that creamy texture you want.
Wine (white or rosé): Adds acidity and depth, lifting the dish with bright notes.
Stock (vegetable or chicken): Slowly absorbed by the rice, it melds all flavors together and keeps the dish moist.
Parmesan cheese: Saltiness and creaminess that melts seamlessly into the risotto.
Gruyère cheese: Adds a buttery, nutty flavor that amplifies the creaminess.
Chorizo: Crisps up for a salty, smoky, slightly spicy contrast that’s irresistible.
Butter: For making that luxurious brown butter sauce which brings an incredible richness.
Sage leaves: Crisped in brown butter, they add an earthy, aromatic touch that perfectly complements the squash.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Butternut Squash Risotto with Sage Brown Butter Recipe depending on the season or what’s in my fridge. It’s very forgiving, so don’t be afraid to personalize it to suit your tastes.

Variation: Sometimes I swap out the chorizo for crispy pancetta when I want a different smoky flavor — it’s just as delicious! If you want a vegetarian version, skip the meat and add toasted walnuts for crunch instead.

Step-by-Step: How I Make Butternut Squash Risotto with Sage Brown Butter Recipe

A close-up view of a red cast iron pot filled with creamy orange risotto, showing soft, plump rice grains cooked in a rich, thick sauce. The risotto is topped with a generous mound of finely shredded white cheese placed in the center. A red spatula is partially submerged, stirring the cheese into the risotto. The pot is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the squash to perfect softness

Start by preheating your oven to 400°F (210°C). Slice your butternut squash in half longways, scoop out the seeds, then drizzle each half with olive oil and sprinkle salt. Placing the squash cut side down on a baking tray helps it roast evenly and caramelize beautifully. Roast for about 45 minutes until it’s meltingly soft and has some nice charred spots. This roasting is key to getting that natural sweetness that makes the risotto sing.

Step 2: Crisp up the chorizo

While your squash roasts, add diced chorizo to a hot pan and cook over medium heat until the edges are crisp and the fat has rendered out. Don’t skip this step — those crispy bits add a texture and flavor contrast that’s addictive. Once done, set the chorizo aside on a plate.

Step 3: Build your risotto base

Using the same pan, add more olive oil and sauté the diced onion along with a pinch of salt. Cook gently so the onions become translucent and soft but don’t brown them—stir in a splash of water if the pan gets too hot. Once the onion is ready, stir in crushed garlic and let it warm through before adding the arborio rice. Toast the rice lightly for a couple of minutes, then pour in wine and let the alcohol bubble off.

Step 4: Stir in roasted squash and add stock gradually

Scoop the roasted butternut squash flesh straight into your pan — no need to mash beforehand, it’ll naturally break up as it heats with the rice. Now comes the patient part: ladle in hot stock one scoop at a time, stirring often and waiting for the liquid to absorb before adding more. This slow process coaxed out the starch to develop that creamy risotto texture everyone loves. When the rice is "al dente," stir in the parmesan and gruyère cheeses and remove from heat.

Step 5: Make your sage brown butter sauce

Melt butter in a small pan over medium heat. Keep stirring as it foams and changes to a gorgeous golden brown with nutty aroma—look for those tiny brown flecks, that’s your cue! Add sage leaves carefully (the butter may bubble up) and toss briefly until they’re crisp. Remove immediately so they don’t burn.

Step 6: Assemble and serve

Ladle your steaming risotto into bowls, sprinkle the crispy chorizo on top, then drizzle with that shimmering sage brown butter. Finish with extra parmesan for a sparkling touch. Serve this immediately—it’s best enjoyed hot and creamy.

Top Tip

Making risotto can feel tricky if you're new to it. Trust me, the patience with stirring and gradual stock addition is what takes your dish from good to unforgettable. I learned this the hard way—rushing it almost always leads to mushy results.

Use warm stock: Keeping your stock hot helps the rice cook evenly without lowering the pan’s temperature.
Don’t skip stirring: It releases the rice’s starch, creating that creamy texture risotto is famous for.
Patience pays off: Add stock slowly and wait for it to absorb before each new addition; it’s worth the extra minutes.
Browning the butter: Keep stirring and watch carefully; burnt butter will taste bitter, so pull it off the heat as soon as those brown specks appear.

How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

I always finish this risotto with a little extra grated parmesan and the crispy sage leaves from the brown butter. Sometimes I sprinkle a few toasted pumpkin seeds on top for an added crunch—plus, it gives a lovely visual contrast. Fresh cracked black pepper never hurts either!

Side Dishes

This risotto is pretty rich on its own, so I like pairing it with something light and fresh like a crisp arugula salad dressed with lemon vinaigrette. For heartier meals, roasted Brussels sprouts or a simple sautéed green vegetable like broccolini complement it really well.

Creative Ways to Present

For special occasions, I’ve served this risotto in hollowed-out mini pumpkins—it’s a crowd-pleaser and really showcases the fall theme. Another fun idea is plating it in shallow bowls with a drizzle of browned butter around the edge and topping with crispy sage and chorizo crisps for a restaurant-style look.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 2 days. It thickens as it cools, so before reheating, add a splash of broth or water and stir to loosen it back up.

Freezing

I’ve tried freezing butternut squash risotto and while you can, the texture after thawing and reheating isn’t quite as creamy. If you freeze it, defrost slowly in the fridge and reheat gently with extra liquid to revive the creaminess.

Reheating

To reheat, warm it gently on the stovetop with a splash of broth or water, stirring constantly to bring back that silky texture. Microwaving works in a pinch, but stir halfway through and add liquid to avoid dry patches.

Frequently Asked Questions:

Can I make this Butternut Squash Risotto with Sage Brown Butter Recipe vegan?

Absolutely! Swap out the butter for a plant-based alternative, skip the cheeses or use vegan cheese substitutes, and leave out the chorizo or replace it with smoked tofu or mushrooms for a wonderful umami touch.

What type of wine works best in this risotto?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or even a crisp rosé works beautifully. The wine’s acidity balances the richness and enhances the flavors. Just make sure to use one you enjoy drinking!

How do I know when the risotto rice is perfectly cooked?

You want al dente rice, meaning it should be tender but still have a slight bite in the center. The grains shouldn’t be mushy or hard. Taste often during the stock addition process to check the texture.

Can I prepare parts of this recipe ahead of time?

Yes! You can roast the butternut squash a day or two ahead and store it in the fridge. Also, crisping the chorizo in advance saves time on the day you make the risotto. Just reheat gently and complete the rest of the cooking process when you’re ready to serve.

Final Thoughts

Making this Butternut Squash Risotto with Sage Brown Butter Recipe has become one of my favorite kitchen rituals, especially when the weather cools down. It’s the kind of dish that feels special yet approachable, perfect for dinner parties or a cozy night in. Give it a try—you might find it becomes your new seasonal signature.