There’s something so cozy about the creamy texture and rich flavors in this Butternut Squash Risotto with Sage Brown Butter Recipe. It’s the perfect autumnal hug on a plate—luxurious, comforting, and surprisingly simple to pull together even on a busy evening.

A white plate holds one layer of bright orange creamy risotto mixed with rice grains, topped with dark green fried sage leaves and small scattered pieces of deep brown crispy bits, with light shreds of white cheese sprinkled on top; the plate sits on a white marbled surface with two small orange pumpkin-shaped salt and pepper shakers in the background and a part of a red pan with more risotto on the left side, along with a white cloth with black spots and a gold skull napkin ring at the bottom left corner, 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 can’t tell you how many times this recipe has saved me when I want something special but fuss-free. The butternut squash melts into the rice creating this natural sweetness, while the sage brown butter adds that irresistible nutty quality that just elevates everything.

Effortless Elegance: This dish looks and tastes like something out of a fine dining menu, but it’s easy enough for a weeknight.
Perfect Comfort Food: The creamy risotto paired with roasted squash and savory chorizo gives you that warm, hearty feeling every time.
Flavor Complexity: Brown butter and crispy sage bring a depth of flavor that’s unexpected but totally addictive.
One-Pot Wonder: Except for roasting the squash, most of this comes together in one pan, making cleanup a breeze.

Ingredients & Why They Work

Each ingredient in this Butternut Squash Risotto with Sage Brown Butter Recipe plays a special role, offering richness, texture, or flavor that complements the others. Pick fresh, quality components for the best results, and have your stock hot and ready—it makes a world of difference.

Flat lay of a halved bright orange butternut squash with seeds visible, a small pile of golden diced chorizo, a few whole fresh sage leaves, a small mound of pale arborio rice grains, a whole uncracked brown-shelled egg, a small white ceramic bowl with clear golden olive oil, a small white ceramic bowl with melted nutty brown butter, a small white ceramic bowl holding finely diced translucent onion, a small white ceramic bowl with crushed garlic cloves, a small white ceramic bowl pouring a delicate pale rose wine, a small white ceramic bowl filled with rich golden vegetable stock, a small white ceramic bowl heaped with grated parmesan cheese, a small white ceramic bowl heaped with grated gruyere cheese, two whole brown eggs with clean shells placed neatly beside the ingredients, 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 soft and caramelized brings out its natural sweetness and adds a subtle smoky depth.
Olive Oil: A good quality oil helps in roasting the squash and sautéing; it gives a fruity, clean flavor.
Salt: Essential to bring out flavors, don’t skimp—season at each step.
Onion: Provides a savory base with gentle sweetness once softened.
Garlic: Adds an aromatic kick that balances the richness.
Arborio Rice: This starchy short-grain rice creates that signature creamy risotto texture.
Wine (White or Rosé): A splash brightens the dish, adding acidity and complexity.
Stock (Vegetable or Chicken): Warm stock is crucial—it helps the rice cook evenly and soak up flavor.
Parmesan and Gruyere Cheese: These melty cheeses add sharpness and creaminess—a killer combo.
Chorizo: Crispy, spicy chorizo gives bursts of smoky, meaty flavor and a bit of texture contrast.
Butter: Used for the magical sage brown butter—rich, nutty, and fragrant.
Sage Leaves: Crisped in the brown butter, sage adds an earthy, herbal element that ties everything together.

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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

One thing I adore about this Butternut Squash Risotto with Sage Brown Butter Recipe is how easy it is to switch things up without losing any of the soul. Feel free to make it vegetarian by skipping the chorizo or add a handful of toasted pumpkin seeds instead for crunch.

Vegetarian Variation: I sometimes swap the chorizo for crispy, salted walnuts and a dash of smoked paprika for a plant-based smoky kick.
Herb Swaps: If fresh sage isn’t on hand, thyme or rosemary lightly browned in butter works beautifully too.
Dairy-Free Option: Use vegan butter and omit the cheese or swap with a sprinkle of nutritional yeast for a cheesy flavor.
Seasonal Tweak: In spring, try swapping squash with asparagus tips or peas to keep that fresh vibe.

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

A close-up image shows a black pan with an orange creamy rice dish inside. The rice looks soft and thick with visible grains. On top of the rice is a large pile of finely shredded white cheese. A red spatula is partly underneath the cheese, appearing to stir or mix it into the rice. The pan sits on a white marbled surface. Steam rises slightly from the dish, showing it is hot and freshly made. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash for Sweet, Tender Goodness

Preheat your oven to 400°F (210°C). Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, sprinkle evenly with salt, and place them cut side down on a baking tray lined with parchment. Roasting for about 45 minutes will make the flesh silky soft and lightly charred—the perfect base for flavor. While it’s roasting, you’ll have time to start prepping the rest—talk about efficiency!

Step 2: Crisp Up the Chorizo

While the squash roasts, heat a large, deep skillet over medium heat and add the diced chorizo. Cook for a few minutes, stirring occasionally, until the pieces are crispy and have rendered their flavorful oils. This crispy texture adds a wonderful contrast and that punch of smoky spice we love. When ready, remove the chorizo and set it aside on a paper towel–lined plate to drain.

Step 3: Build Flavor with Onion, Garlic, and Toasted Rice

Using the same pan, add olive oil, then toss in the diced onion with a pinch of salt. Keep the heat at medium and cook gently until the onion turns translucent and soft—around 5 minutes. If you notice the edges browning too fast, sneak in a splash of water to help them soften without burning. Add crushed garlic and cook for just a minute until fragrant, then stir in the arborio rice, letting it toast lightly for a couple of minutes. This step makes a big difference in the risotto’s final texture.

Step 4: Deglaze and Add the Roasted Squash

Pour in the wine and stir, letting it bubble away for a couple of minutes to cook out the alcohol. Now, scoop the soft roasted butternut squash flesh right out of the skin and add it straight to the pan with the rice. Don’t worry about mushy bits—stirring will break it up perfectly and blend that natural sweetness throughout the dish.

Step 5: Stir in Stock Until Perfectly Creamy

Keep your stock hot on the side and add it one ladleful at a time to the rice mixture. Stir gently but consistently, allowing the rice to absorb the stock before adding more. This slow cooking and stirring coax out the risotto’s creamy texture and tender bite. It takes patience, but trust me, it’s worth every minute—usually about 20 to 25 minutes. When your rice is just al dente, it’s time to fold in the grated parmesan and gruyere cheeses for that luscious finish.

Step 6: Make the Magic Sage Brown Butter

In a small saucepan, melt the butter over medium heat. Stir as it foams and the color changes to a gorgeous golden brown with the telltale nutty aroma—that’s the brown butter magic. Add the sage leaves carefully (watch for splashes) and toss them in the butter for about a minute until crisp. This sage brown butter is what takes your risotto from great to unforgettable.

Step 7: Assemble and Serve

Dish the creamy risotto into warm plates, sprinkle the crispy chorizo over the top, then drizzle with the fragrant sage brown butter and scattered crispy sage leaves. Finish with an extra grating of parmesan. Serve immediately for that perfect gooey, flavorful bite every time.

Top Tip

I learned early on that stirring the risotto constantly but gently is the secret sauce here. It helps release the starch and prevents anything from sticking and burning at the bottom. Plus, keeping your stock hot is a game-changer—cold stock shocks the rice and slows down cooking.

Consistent Stirring: It helps create that creamy texture and prevents sticking.
Hot Stock Only: Always add warmed stock to keep the cooking even and smooth.
Don’t Rinse Rice: Arborio rice keeps its starch for creaminess when you use it straight from the bag.
Watch the Butter: Stay attentive during browning; butter can go from perfect to burnt very fast.

How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

I love topping my risotto with a generous shower of freshly grated parmesan and a few extra crispy sage leaves from the brown butter pan. Sometimes, I add a twist of lemon zest to brighten the plate, especially when serving guests—it adds a subtle pop that’s unexpected but delightful.

Side Dishes

This risotto is a hearty star, so I like to keep sides simple: a crisp green salad with a tangy vinaigrette or steamed broccolini dressed in olive oil pairs beautifully. For something heartier, garlic-rubbed toasted bread is perfect for mopping up any leftover sauce on the plate.

Creative Ways to Present

For special dinners, I’ve served this risotto in hollowed-out mini pumpkins or individual cast iron pans. Adding a small sage sprig or edible flower on top makes a lovely impression. It’s also great family-style in a big wooden bowl with everyone helping themselves—so warm and inviting.

Make Ahead and Storage

Storing Leftovers

I usually put leftover risotto in an airtight container in the fridge. It’ll keep well for up to 3 days. Just know it thickens quite a bit, so you’ll want to loosen it when reheating.

Freezing

I’ve frozen this risotto once or twice—wrap it tightly to avoid freezer burn. Thaw overnight in the fridge before reheating. The texture changes a little but it's still delicious, especially with a little extra butter stirred in while warming.

Reheating

I recommend reheating risotto gently in a skillet over low heat with a splash of stock or water. This helps restore creaminess without drying it out. Avoid the microwave if you can—the texture tends to get a bit rubbery.

Frequently Asked Questions:

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

Absolutely! Simply skip the chorizo or replace it with crispy roasted mushrooms or toasted nuts for texture. Using vegetable stock will keep it fully vegetarian.

What’s the best way to prep butternut squash for this risotto?

Roasting the squash cut side down with olive oil and salt until very soft brings out its natural sweetness and makes it easy to scoop into the risotto. Aim for about 45 minutes at 400°F (210°C).

Can I use another rice instead of Arborio for risotto?

Arborio is the best choice due to its high starch content, which creates risotto’s signature creaminess. Short grain rice like Carnaroli or Vialone Nano also works well, but long grain rice won’t give the same texture.

How do I know when the brown butter and sage are ready?

Watch the butter carefully—it will foam, then turn a golden brown color with little brown specks at the bottom and smell nutty. Add the sage leaves just at this point and cook until they are crisp, about 1 minute. Be cautious as the butter can burn quickly.

Final Thoughts

This Butternut Squash Risotto with Sage Brown Butter Recipe is one of those dishes I keep coming back to when I want something that feels special but isn’t intimidating. The layers of flavor—from sweet roasted squash to nutty sage butter—make every spoonful memorable. I hope you enjoy making and sharing it as much as I do; it’s a recipe that truly warms your heart and your kitchen.