There’s something magical about creamy, comforting risotto that just warms your soul. This Butternut Squash Risotto with Sage Brown Butter Recipe really brings that cozy feeling to your plate, with rich, nutty flavors that make every bite unforgettable. It’s a total crowd-pleaser with a hint of indulgence you won’t want to miss.

A white shallow bowl filled with creamy orange risotto, covered with small pieces of dark brown crispy bits and several dark green fried sage leaves scattered on top. The risotto has a slightly shiny texture with some light cream or cheese shavings around. The bowl sits on a white marbled surface with two small orange pumpkin-shaped salt and pepper shakers in the background. A red pan with more risotto is partially shown on the left side, and a black and white polka-dot cloth with a gold skull-shaped napkin ring is at the bottom of the image. 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

I have to say, this risotto is one of my go-to dishes when I want to impress without hours in the kitchen. The combination of roasted butternut squash with that crispy chorizo and the sage-infused brown butter is just out of this world. Plus, it feels fancy but is surprisingly manageable to make.

Comfort in a bowl: The creamy texture of arborio rice paired with roasted squash creates a rich, velvety risotto you'll want to savor slowly.
Flavor boost: Sage brown butter elevates the dish with a deep, nutty aroma that perfectly complements the subtle sweetness of the squash.
Time-saving hack: Cooking the chorizo while the squash roasts means multitasking without the stress—perfect for busy weeknights.
Versatile and satisfying: Whether you're cooking for family, friends, or just treating yourself, this risotto fits the bill for a luscious, cozy meal.

Ingredients & Why They Work

Each ingredient in this Butternut Squash Risotto with Sage Brown Butter Recipe plays a starring role, contributing layers of flavor and texture. Let’s break it down so you know why each one matters—and a few tips to help you shop smart or tweak as you like.

Flat lay of a halved butternut squash with bright orange flesh and smooth pale skin, a small pile of golden arborio rice grains, a whole uncracked brown egg with a clean shell, a whole peeled onion with glossy white layers, four fresh garlic cloves with papery skins, a handful of fresh green sage leaves, two small white ceramic bowls—one filled with clear golden olive oil, the other with grated pale yellow parmesan cheese, a small white bowl of creamy grated gruyere cheese, a small white bowl holding rich golden brown melted butter flecked with crispy sage leaves, several pieces of deep red diced chorizo, placed 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 develops its natural sweetness and softens it perfectly for blending into the creamy risotto texture.
Olive oil: Used twice here, it helps roast the squash and gently sauté the onions, boosting flavor without overpowering.
Salt: Enhances all the flavors—just enough without being salty. I prefer sea salt for a cleaner taste, but kosher salt works great too.
Onion: The base of many dishes, it adds sweetness and depth once softened properly. Finely dicing helps it blend seamlessly.
Garlic: A fragrant punch that complements both onion and squash for an aromatic foundation.
Arborio rice: The star of risotto, this rice releases starch slowly, creating that signature creamy texture without becoming mushy.
Wine (white or rosé): Adds acidity and complexity; the alcohol cooks off, leaving behind a subtle brightness.
Vegetable or chicken stock: Warm and added gradually, it melds everything together and brings the rice to its perfect al dente point.
Parmesan and Gruyere cheese: These cheeses melt into the risotto for rich umami and creaminess. Gruyere adds a nice nutty twist.
Chorizo: Provides a spicy, crispy contrast that cuts through the richness and adds texture.
Butter: Used for the brown butter sauce, the butter’s nutty notes elevate the entire dish, especially when paired with sage.
Sage leaves: Crisped in the brown butter, they add an herbal, earthy layer that’s absolutely addictive.

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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 like to mess around a bit depending on the mood—sometimes swapping chorizo for crispy pancetta, or adding a touch of chili flakes for an extra kick. The beauty of this Butternut Squash Risotto with Sage Brown Butter Recipe is how adaptable it is. You can absolutely make it your own.

Vegetarian variation: Skip the chorizo and add toasted pine nuts or crispy fried mushrooms for texture and flavor.
Dairy-free option: Use a plant-based butter substitute and nutritional yeast in place of cheese to keep it rich and satisfying.
Seasonal switches: Try swapping butternut squash with pumpkin or sweet potato in the fall for a slightly different twist.
Herb swaps: If you don’t have sage, thyme works beautifully with the brown butter too.

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

A close-up of a pot filled with thick, creamy orange risotto with visible grains. In the center, there is a pile of shredded white cheese, ready to be stirred in. A red spatula is partially under the cheese, blending into the risotto. The pot is black with red edges, sitting on a white marbled surface. Steam rises gently from the hot risotto. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Squash to Perfection

Start by preheating your oven to 400°F (210°C) and lining a baking tray with parchment paper—trust me, it makes cleanup so much easier. Slice your butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon olive oil and sprinkle 1 teaspoon salt over the cut sides, then place them cut-side down on the tray. Roast for about 45 minutes until the squash is soft and caramelized in spots. You want it tender enough to mash easily, which makes the risotto creamier.

Step 2: Crisp Up the Chorizo

While the squash is roasting, dice your chorizo and pop it into a large pan over medium heat. Stir it frequently to get it nice and crispy without burning. When it’s golden and releasing that spicy aroma, transfer it to a plate but keep that pan handy—it’s where the risotto magic continues.

Step 3: Build the Risotto Base

Add another tablespoon of olive oil to the same pan and reduce heat to medium. Toss in the diced onion and salt, cooking until the onion turns translucent and soft, about 5 minutes. If you notice browning, a splash of water helps prevent burning—trust me, this little trick saves so many dishes! Next, stir in garlic and cook for another minute until fragrant. Toast the arborio rice for a couple of minutes here too, stirring so it coats with oils and flavors.

Step 4: Wine and Stock, the Gentle Simmer

Pour in your chosen wine and let it bubble and reduce for a couple of minutes to cook off the alcohol. Then, scoop the roasted butternut squash flesh straight from its skin into the pan—you don’t even have to mash it before adding; the stirring will break it down as it warms. Now comes the slow, loving part: add hot stock one ladle at a time, stirring continuously. Wait until the rice absorbs the stock before adding more, allowing the risotto to reach that creamy, slightly chewy texture.

Step 5: Finish with Cheese and Brown Butter Sage

Once the rice is al dente and the stock is nearly all absorbed, fold in the parmesan and gruyere cheese for extra creaminess. Meanwhile, melt butter in a small pan over medium heat. Stir it as it foams and browns—keep an eye out for those little brown flecks; that’s the flavor jackpot! Toss in sage leaves carefully (the butter might pop), and let them crisp up for about a minute. Serve the risotto topped with crispy chorizo, the sage brown butter drizzle, and a shower of grated parmesan.

Top Tip

I’ve made this risotto dozens of times now, and a few things really make all the difference. The slow, patient stirring while adding stock is what gives risotto its creamy texture, so don't rush that step. Also, browning the butter just right without burning it takes a bit of attention, but it’s worth every second.

Use warm stock: Adding cold stock slows the cooking process and can shock the rice, resulting in uneven cooking.
Don’t skip resting the squash: Roasting it until soft ensures it blends into the risotto perfectly, delivering sweetness and creaminess.
Careful with the brown butter: Stir actively and remove from heat just as it turns golden brown to avoid bitterness.
Multi-task smartly: Crisp the chorizo while the squash roasts to streamline your cooking time.

How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

I love topping this risotto with a little extra grated parmesan for that sharp, salty kick, plus plenty of crispy sage leaves and chorizo bits for texture contrasts. Sometimes, I scatter toasted pumpkin seeds for crunch—it’s a nice surprise that adds nutty depth.

Side Dishes

This risotto pairs beautifully with simple green salads dressed lightly with lemon and olive oil, or roasted Brussels sprouts for a hearty vegetable side. A glass of chilled white wine complements the flavors perfectly, making the meal feel special.

Creative Ways to Present

For holidays or dinner parties, I like to serve spoonfuls of the risotto inside hollowed-out mini pumpkins or butternut squash halves—adds a cozy autumn vibe that guests love. You could also try plating it with a drizzle of the sage brown butter artistically swirled around for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it looks a bit dense—no worries, it comes back beautifully with reheating.

Freezing

Freezing risotto works okay, but the texture can get a bit softer after thawing, so I prefer enjoying it fresh or refrigerated. If you do freeze, portion it out and thaw overnight in the fridge for best results.

Reheating

When reheating, add a splash of water or stock to loosen the risotto and warm gently on the stovetop, stirring frequently. This revives the creamy texture and avoids dryness. If you have leftover brown butter sage, reheat it separately and drizzle just before serving.

Frequently Asked Questions:

Can I use another type of squash for this recipe?

Absolutely! You can substitute butternut squash with pumpkin or sweet potato. Just roast until tender to get that sweet, creamy texture that blends beautifully into the risotto.

What’s the secret to creamy risotto every time?

The key is to add warm stock gradually and stir often, allowing the rice to slowly release its starch and absorb the liquid. Patience makes all the difference! Also, using arborio rice specifically helps achieve that signature creaminess.

Can I make the sage brown butter ahead of time?

It’s best to make the sage brown butter fresh right before serving to keep the butter from cooling and solidifying. However, you can melt and brown the butter ahead, then quickly crisp the sage leaves just before topping the risotto.

What’s a good wine to use in this risotto?

A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully, or you can use a dry rosé. Avoid anything too sweet, as you want the wine to add acidity and brightness without overpowering the dish.

Final Thoughts

This Butternut Squash Risotto with Sage Brown Butter Recipe is one of those dishes I find myself coming back to when I want something special that still feels like home cooking. The way the sweet squash, crispy chorizo, and nutty brown butter blend together makes it unbelievably comforting and elegant at the same time. Honestly, it’s a recipe I recommend you try soon—your kitchen will smell amazing, and your taste buds will thank you.