Risotto is the dish that turns a weeknight into an occasion, and butternut squash is the version that belongs to October. Roasting the squash first concentrates its sugars, so the finished risotto tastes sweet, earthy and deeply golden without a drop of cream. Crispy sage and brown butter on top add the savory contrast that makes a white wine irresistible. It is naturally vegetarian, feeds four generously, and pairs with some of the most food-friendly whites in the world.
Wine Pairing
Recommended: White Burgundy (Chardonnay), Soave Classico, or a Willamette Valley Chardonnay
The squash's sweetness needs a wine with real acidity and a nutty, oxidative edge. A village-level white Burgundy mirrors the brown butter, while a leaner Oregon Chardonnay keeps the dish bright. Avoid anything oaky to the point of butter-bomb; it will flatten the squash.
Ingredients
For the Squash:
- 1 medium butternut squash (about 2 lbs), halved and seeded
- 2 tbsp olive oil
- Salt and black pepper
For the Risotto:
- 1½ cups Arborio or Carnaroli rice
- 5 cups warm vegetable stock
- 1 shallot, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 3 tbsp butter, divided
- ½ cup grated Parmesan, plus more to serve
- 12 fresh sage leaves
- Salt and black pepper
Instructions
- Roast the squash: Heat the oven to 400°F (200°C). Rub the squash halves with olive oil, salt and pepper, and roast cut-side down for 40–45 minutes until deeply tender. Scoop out the flesh and mash roughly; you want about 1½ cups.
- Crisp the sage: In a small pan, melt 2 tbsp butter over medium heat until it foams and smells nutty. Add the sage leaves and fry 20–30 seconds per side until crisp. Drain on paper towel and keep the brown butter.
- Sweat the aromatics: In a wide pan, soften the shallot in a spoonful of olive oil for 3 minutes. Add the garlic and rice and toast, stirring, for 2 minutes until the grains look glassy at the edges.
- Build the risotto: Pour in the white wine and stir until absorbed. Add warm stock one ladle at a time, stirring often, waiting for each addition to be absorbed, about 18–20 minutes total.
- Finish: When the rice is al dente, fold in the mashed squash, the remaining butter and the Parmesan. Season to taste and loosen with a splash of stock until it flows slowly across the pan.
- Serve: Spoon into warm bowls, drizzle with the brown butter, and crown with the crispy sage and extra Parmesan.
Chef's Tips
- • Roast the squash a day ahead; the risotto then takes 25 minutes
- • Keep the stock hot throughout; cold stock stalls the starch release
- • For a vegan version, swap the butter for olive oil and the Parmesan for nutritional yeast or a vegan hard cheese
- • A pinch of nutmeg with the squash deepens the autumn flavor
- • Leftovers make excellent arancini the next day