There’s something almost magical about the rich creaminess of risotto paired with the sweet, velvety butternut squash and the irresistible aroma of sage brown butter. This Butternut Squash Risotto with Sage Brown Butter Recipe is one of those dishes that feels like a warm hug on a plate — perfect for cozy nights or impressing guests without stressing in the kitchen.

The image shows a white shallow bowl filled with creamy orange risotto, spread evenly to cover the bowl's surface. On top, there are scattered dark green fried sage leaves and small dark reddish brown crispy bits, adding texture and contrast. Light shavings of white cheese are sprinkled across, with a thin drizzle of brown sauce pooling slightly around the edges. The bowl sits on a white marbled textured surface with two orange pumpkin-shaped salt and pepper shakers in the background, partially blurred. A white cloth with black speckled dots and a gold skull-shaped object are visible in the bottom left corner. A part of a red pot with more risotto and a silver spoon is at the top left. 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 remember the first time I made this butternut squash risotto — the house filled with the sweet scent of roasting squash and buttery sage, and that moment when the rice transformed into creamy perfection just melted my heart. This dish is comfort food elevated, and you’ll find yourself coming back to it again and again.

Comforting yet elegant: Creamy risotto meets roasted squash and nutty brown butter for a flavor combination that feels both indulgent and homey.
Easy to make special: The crispy chorizo and sage brown butter add a golden, savory crunch that takes this dish to next-level deliciousness.
Seasonal goodness: This recipe celebrates autumn’s best flavors, but it’s great any time you crave a comforting, flavorful meal.
Impress without stress: Everything cooks mostly in one pan, so cleanup is a breeze and you can focus on savoring every bite.

Ingredients & Why They Work

Every ingredient in this Butternut Squash Risotto with Sage Brown Butter Recipe plays a starring role, from the sweet roasting of the squash to the sharp, melty cheeses that make the risotto luscious, and the crispy chorizo for that extra punch of savory flavor.

Flat lay of a whole butternut squash halved to show bright orange flesh and seeds, a small white ceramic bowl of golden olive oil, a whole yellow onion finely diced in a neat pile, four fresh garlic cloves, a small white ceramic bowl filled with pearly arborio rice grains, a small white ceramic bowl with pale golden white wine, a small white ceramic bowl of warm vegetable stock, grated parmesan cheese mounded on a simple white ceramic plate, grated gruyere cheese on a separate white ceramic plate, diced bright red chorizo pieces neatly arranged, a few cubes of creamy yellow butter, a handful of fresh green sage leaves placed flat, and two whole clean brown eggs with uncracked shells arranged symmetrically — all ingredients fresh and natural, 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 brings out its natural sweetness and softens it perfectly so it blends into the risotto with a silky texture.
Arborio rice: This short-grain rice releases starch as it cooks, which gives risotto that signature creamy texture.
Chorizo: Adds a spicy, meaty crunch that contrasts beautifully with the squash’s sweetness.
Onion and garlic: The classic flavor base that makes everything taste home-cooked and rich.
White or rosé wine: Adds a subtle acidity that balances the richness of the butter and cheese.
Vegetable or chicken stock: Gradually added to cook the rice, infusing it with savory goodness.
Parmesan and gruyere cheese: These melt into the risotto for a creamy, nutty finish that’s pure comfort.
Butter and fresh sage: Brown butter with crisped sage leaves is where the magic happens — providing fragrance, warmth, and deep, nutty flavor.
Olive oil and salt: Simple but essential for roasting and building layers of flavor.

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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 of my favorite things about this Butternut Squash Risotto with Sage Brown Butter Recipe is how easy it is to make your own. Whether you want to make it vegetarian, swap out some ingredients, or turn it up a notch, the base is incredibly flexible.

Vegetarian variation: Skip the chorizo and boost the umami with a splash of soy sauce in the stock or some sautéed mushrooms — just as delicious!
Cheese swaps: Gruyere adds a beautiful melt, but if you prefer a sharper kick, try aged cheddar or even a sprinkle of feta for a tangy twist.
Herb tweaks: While sage is the star, you can experiment with thyme or rosemary in the brown butter for a different herbal note.
Spice it up: If you love a little heat, add a pinch of chili flakes with the garlic or swap chorizo for spicy sausage.
Make it gluten-free: This recipe is naturally gluten-free as long as you check your stock and wine labels — risotto is a great choice for wheat-free meals.

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

A close-up view of a black pan with red edges filled with creamy orange risotto rice, showing the shiny, thick texture of the grains. In the center, there is a heap of finely grated white cheese sitting on the rice, waiting to be mixed in. A red spatula is partially submerged in the risotto, touching the cheese, with steam rising gently above. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash to Perfection

Start by heating your oven to 400°F (210°C) and lining a baking tray with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds—the smell of roasting squash filling the kitchen is one of my favorite early autumn signals! Drizzle with olive oil and sprinkle with salt, placing it cut side down on the tray. Roast for about 45 minutes or until it’s caramelized and super soft. Don’t rush this step — the roasting develops that natural sweetness essential to the dish.

Step 2: Crisp Up the Chorizo

While the squash roasts, get a high-sided pan on medium heat and cook the diced chorizo until crispy and fragrant. This adds a wonderful texture and a punch of smoky flavor. Once crisp, remove it from the pan and set it aside on a paper towel to drain any excess fat.

Step 3: Build Your Risotto Base

Add olive oil to the same pan and sauté diced onions with salt until translucent and soft — about 5 minutes. If you notice the onions browning too fast (I’ve been there), add a splash of water to prevent burning and keep them sweet. Next, stir in crushed garlic and toast the arborio rice for a couple of minutes to get that lovely nutty aroma. Then, pour in the wine and let it bubble until the alcohol cooks off — this step adds subtle acidity that cuts through the richness.

Step 4: Add the Roasted Squash and Stock, Stir with Love

Scoop the tender roasted squash flesh right into the pan — no need to mash it first, it'll break up beautifully as it cooks with the rice. Now for the slow part: ladle in your hot stock one scoop at a time, stirring gently after each addition until the liquid has mostly absorbed. This gradual process is what transforms the rice into creamy risotto. Patience here really pays off! Keep going until the rice is al dente—soft but still with a little bite.

Step 5: Stir in the Cheese and Finish with Sage Brown Butter

Remove the pan from heat and fold in grated parmesan and gruyere cheese until the risotto becomes luxuriously creamy. Now, for the pièce de résistance: melt butter in a small pan over medium heat and watch it carefully as it foams and then browns—those nutty brown bits are pure gold. Toss in fresh sage leaves, crisp them up for about a minute, and then drizzle this fragrant brown butter and crispy sage over the risotto. Top everything with the crunchy chorizo and a little extra parmesan for garnish, and you’re ready to serve.

Top Tip

I’ve made this Butternut Squash Risotto with Sage Brown Butter Recipe a handful of times now, and a few tricks have really helped me nail it consistently. Here’s what I want you to know so your risotto comes out perfect every time.

Hot stock is key: Adding cold stock slows down cooking and affects the creamy texture — keep your stock warm in a separate pot.
Don’t rush stirring: The slow absorption of the stock with frequent stirring coax starch out of the rice, which is what makes risotto so deliciously creamy.
Brown butter timing: Watch the butter carefully as it browns quickly; take the pan off the heat as soon as you see those tiny brown specks to prevent burning.
Prep chorizo early: Cooking the chorizo while the squash roasts saves time and makes the kitchen smell amazing.

How to Serve Butternut Squash Risotto with Sage Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

I love to finish this risotto with extra grated parmesan for that salty edge, a few more crispy sage leaves for crunchiness, and sometimes a drizzle of good-quality olive oil just before serving. If you’re feeling fancy, a sprinkle of toasted pumpkin seeds adds a delightful texture contrast.

Side Dishes

This risotto is a hearty main on its own, but if you want to pair it, I recommend a crisp green salad with lemon vinaigrette to brighten the meal or some roasted Brussels sprouts for a cozy, balanced plate. A simple glass of dry white wine like Sauvignon Blanc complements it beautifully too.

Creative Ways to Present

For special occasions, I’ve served the risotto in individual shallow bowls and topped it with edible flowers and microgreens, making it look restaurant-worthy. You can also spread it out on a platter and pile on the crispy chorizo and sage butter so guests can serve themselves family-style.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. The risotto will firm up as it cools, so just add a splash of stock or water when reheating to bring back the creamy texture.

Freezing

I’ve frozen this risotto a couple of times, but the texture can change slightly after thawing due to the cheese and butter. If you choose to freeze, cool the risotto completely, portion it out, and freeze in airtight containers for up to a month. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop with a bit of stock or water over low heat, stirring often to bring back the creaminess. Microwaving works too—just add a splash of liquid and cover the dish for even heating.

Frequently Asked Questions:

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

Absolutely! Substitute the butter for vegan margarine or olive oil, use vegetable stock, and replace parmesan and gruyere with plant-based cheese alternatives or nutritional yeast for a cheesy flavor. Skip the chorizo or use vegan sausage.

How do I know when the risotto is done?

The risotto is done when the rice is al dente—soft but still with a slight bite in the center. All the stock should be absorbed, and the texture should be creamy but not watery. Taste testing during cooking is the best way to tell.

Can I prepare parts of this recipe in advance?

Yes! You can roast the butternut squash and cook the chorizo a day ahead. Store both in the fridge and then prepare the risotto base and finish the dish when you’re ready to serve. This saves a lot of time when cooking.

What’s the difference between sage brown butter and regular browned butter?

Sage brown butter is browned butter that has fresh sage leaves added and crisped in the butter. It lends an herby, aromatic dimension on top of the nutty, caramelized flavor of browned butter, which adds a beautiful complexity and freshness to dishes like this risotto.

Final Thoughts

This Butternut Squash Risotto with Sage Brown Butter Recipe holds a special place in my culinary heart—it’s a perfect balance of comfort and elegance, simple enough for weeknights but special enough for company. I hope you find the same joy in making and sharing it as I do, and remember, the best risotto comes with a little patience and a lot of love.