There’s something so comforting about creamy risotto that just hugs you from the inside out. This Butternut Squash Risotto with Sage and Brown Butter Recipe pairs the sweet, velvety squash with crispy chorizo and that irresistible nutty butter-infused sage, making it a standout dinner you’ll want to make again and again.

A white shallow bowl holds a creamy orange risotto spread evenly to the edges, topped with dark green crispy sage leaves scattered across the surface, small dark brown bits evenly spread, and light shreds of white cheese sprinkled over. Surrounding the bowl, the surface is a white marbled texture with two small orange pumpkin-shaped salt and pepper shakers placed behind it. To the left, a red pot with more risotto inside is partially visible, with a silver spoon resting in it. A white cloth with black speckles and a gold skull-shaped napkin ring lies in the lower 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 and Brown Butter Recipe
Top Tip
How to Serve Butternut Squash Risotto with Sage and Brown Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Risotto with Sage and Brown Butter Recipe

Why You'll Love This Recipe

I first made this Butternut Squash Risotto with Sage and Brown Butter Recipe on a chilly fall evening, and it instantly became one of my favorite cozy meals. It’s the kind of dish that feels fancy but comes together in a way that’s totally manageable for weeknight cooking.

Rich, comforting flavors: The sweetness of roasted butternut squash balances perfectly with nutty brown butter and aromatic sage.
Texture variety: Creamy risotto meets crisp chorizo and fried sage leaves for a satisfying bite every time.
One-pan simplicity: Most of the cooking happens in one skillet, making cleanup easy - always a win.
Customizable: You can tweak the protein or cheese based on what you have on hand, so it always feels fresh.

Ingredients & Why They Work

Understanding why each ingredient shines in this Butternut Squash Risotto with Sage and Brown Butter Recipe helps you appreciate the magic while you cook. Plus, it makes improvising or swapping things around easier when needed.

Flat lay of a whole butternut squash cut in half lengthwise with seeds removed, a small white bowl of golden olive oil, a whole yellow onion finely diced in a small white bowl, four peeled garlic cloves, a small white bowl filled with uncooked arborio rice, a small white bowl holding white wine, a small white bowl with clear hot vegetable stock, a small white bowl of grated parmesan cheese, a small white bowl of grated gruyere cheese, a few diced pieces of fresh chorizo sausage, a small white bowl with two tablespoons of butter, and a small bunch of fresh sage leaves arranged neatly, all 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 soft texture, which turns beautifully creamy when folded into the risotto.
Olive oil: A fruity base for roasting and sautéing without overpowering the other flavors.
Salt: Essential for seasoning every layer, enhancing sweetness and umami.
Onion: Adds a gentle savory sweetness that forms the flavor backbone of the dish.
Garlic: Provides aromatic depth without being too sharp.
Arborio rice: Its high starch content is what makes risotto luxuriously creamy and tender.
Wine (white or rosé): Adds a subtle acidity that balances the rich cheese and butter.
Vegetable or chicken stock: Used warm to gently coax the rice into creamy perfection with layers of flavor.
Parmesan cheese: Brings salty, nutty umami for richness.
Gruyere cheese: Melts beautifully and adds creaminess and a slight sweetness.
Chorizo: Crisps up to provide a spicy, smoky contrast that elevates the entire dish.
Butter: The base for the luscious brown butter sauce that’s the finishing touch.
Sage leaves: Crisped in brown butter, they bring warmth and herbaceous aroma.

📝

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

This is one of those recipes I love to tweak depending on what’s in my fridge or the mood I’m in. And honestly, it’s forgiving enough to handle whatever little spin you want to put on it.

Variation: Sometimes I swap out chorizo for crispy pancetta or skip the meat altogether and add toasted pine nuts for crunch when I want a vegetarian option. The brown butter and sage flavors really carry the dish, so it never feels lacking.
Cheese swap: If you don’t have gruyere, try fontina or even a bit of mozzarella for that melty texture.
Herbs: Fresh thyme or rosemary can be a nice change if sage isn’t your favorite — but crisp those leaves gently so they don’t burn.

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

The image shows one large black pan with an orange risotto inside, steaming hot. The risotto is creamy with visible small grains, covered by a pile of finely shredded white cheese in the center. A red spatula is partly pushed under the cheese, mixing it gently into the rice. The pan rests on a white marbled surface, adding a clean and bright look around the dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

First things first, heat your oven to 400°F (210°C) and prepare a baking tray with parchment paper. Slice your butternut squash in half lengthwise and scoop out the seeds — don’t toss those seeds; you can roast them separately as a snack if you like. Drizzle the cut sides with olive oil and sprinkle salt evenly. Place each half cut side down on the tray and roast until the flesh is soft and a little caramelized, about 45 minutes. This slow roasting coax out natural sugars and ensures that luscious texture that risotto loves.

Step 2: Crisp Up the Chorizo

While the squash roasts, heat a large skillet over medium heat and add your diced chorizo. Stir and cook it until it’s nice and crispy, which should take a few minutes. There’s nothing like that smoky, spicy pop in every bite. Once crisp, transfer it to a plate and set aside. This way you’re layering flavor from the get-go.

Step 3: Sauté Onion and Garlic for the Risotto Base

In the same pan, add a tablespoon of olive oil and reduce heat to medium. Toss in the diced onion and a pinch of salt. Cook gently, stirring occasionally, until the onions become soft and translucent, about 5 minutes. If you notice the onions are browning too fast, add a splash of water—that little trick keeps them from burning while softening beautifully. Add the crushed garlic halfway through and stir until fragrant, about a minute. This foundation is crucial for the depth you want in your risotto.

Step 4: Toast the Rice and Add Wine

Now add your arborio rice to the pan. Stir it around for a couple of minutes. Toasting the grains lightly like this seals them just enough to start their creamy magic while adding a slight nuttiness to flavor. Pour in the white or rosé wine and stir as it bubbles; this drives off the alcohol and leaves a subtle tanginess that balances the richness ahead.

Step 5: Stir in the Roasted Squash and Gradually Add Stock

Scoop the roasted butternut squash flesh directly from its skin into the pan with the rice—no need to mash it up beforehand. As you stir, the squash will break down, melding creamy sweetness into your risotto. Begin ladling in hot stock one cup (or ladle) at a time. Stir consistently but gently—this coaxing releases the starch to create risotto’s trademark creamy texture. Don’t rush; patience here pays off. Continue adding stock and stirring until the rice is al dente, tender yet with that slight bite.

Step 6: Stir in Cheese for Creaminess and Remove From Heat

Once the rice is perfectly cooked, stir in the grated parmesan and gruyere cheeses. The mixture should immediately become luxuriously creamy and rich. This is the moment your kitchen starts smelling downright irresistible. Remove the pan from heat to prepare for the final flourish.

Step 7: Make the Brown Butter Sage Topping

In a small skillet over medium heat, melt the butter. Keep stirring it as it foams and changes color, turning a warm golden brown and releasing that nutty aroma. Watch carefully for little brown specks—that’s your cue. Carefully add the sage leaves; the butter will sizzle, so take care here. Toss the leaves around so they crisp up beautifully in the butter for about a minute. This topping is what really transforms the dish from lovely to unforgettable.

Step 8: Serve It Up and Enjoy!

Plate your risotto, scatter the crispy chorizo over the top, and then spoon over the fragrant brown butter with crispy sage leaves. Don’t forget a final sprinkle of grated parmesan for that extra cheesy oomph. Serve hot and dig in — it’s the kind of meal that feels like a hug on a plate.

Top Tip

Over the years making Butternut Squash Risotto with Sage and Brown Butter Recipe, I've learned some little adjustments make a world of difference for texture and flavor. Here are my go-to tips to help you nail it every time.

Warm your stock: Adding cold stock slows the cooking process and can leave the rice unevenly cooked. Keep your broth simmering on the side so it’s ready to ladle in.
Stir consistently but gently: Vigorous stirring releases starch, but too much can make the rice mushy. A gentle, steady stir keeps the grains tender with some structure.
Don't rush the roasting: That caramelized squash flavor comes from slow roasting, so resist the urge to speed it up. This step really builds richness.
Watch the butter closely: Brown butter can go from nutty to burnt in seconds, so stir constantly once it starts foaming and have your sage ready to go.

How to Serve Butternut Squash Risotto with Sage and Brown Butter Recipe

butternut squash risotto - Serving Suggestion

Garnishes

Besides the crispy chorizo and sage from the main recipe, I like to finish with an extra grating of parmesan cheese and a few more whole, fresh sage leaves fried quickly just before serving. A tiny drizzle of good-quality olive oil on top adds another layer of richness. Sometimes, a crack of fresh black pepper on the plate wakes things up nicely, too.

Side Dishes

This risotto stands beautifully on its own, but if I’m looking to round out the meal, I’ll serve it alongside a crisp arugula salad with lemon vinaigrette or some roasted Brussels sprouts to add a bitter greens contrast. A glass of lightly chilled white wine or sparkling water with lemon also pairs perfectly.

Creative Ways to Present

For a special dinner, I like to present this risotto in shallow bowls topped with a decorative sage leaf stuck upright among the crispy chorizo. Another fun trick is to bake the risotto in small ramekins topped with cheese under the broiler for a golden crust before serving — it adds a playful textural contrast that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the refrigerator, where it keeps well for up to 3 days. Because risotto thickens as it cools, it’s a good idea to add a splash of warm broth or water when reheating to bring it back to that creamy texture we love.

Freezing

I don’t usually freeze risotto because the texture tends to change— Arborio rice gets a bit mushy, and the creaminess isn’t quite the same after thawing. But if you must, freeze it in small portions and thaw slowly in the fridge before reheating gently with added stock.

Reheating

To reheat, I warm the risotto gently on the stove over low heat, stirring in a little hot stock or water to loosen it up. Microwaving can work in a pinch, but I prefer stirring on the stove so I can get the texture just right—creamy but still al dente.

Frequently Asked Questions:

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

Definitely! Swap the butter for vegan margarine or olive oil, use vegetable stock, and replace parmesan and gruyere with your favorite plant-based cheese or nutritional yeast for a cheesy flavor. Skip the chorizo or use a vegan sausage alternative to keep it hearty.

What type of rice is best for this recipe?

Arborio rice is ideal because its high starch content creates the creamy texture that makes risotto so special. Other risotto rice varieties like carnaroli or vialone nano also work well but avoid long-grain rice, which won’t give you that perfect creamy consistency.

Can I prepare parts of this risotto ahead of time?

You can roast the butternut squash and crisp the chorizo a day ahead, then refrigerate them separately. When you’re ready to cook, simply prepare the risotto base and add in the pre-roasted squash and chorizo towards the end. This saves time on busy days without compromising flavor.

What’s the best way to ensure my brown butter doesn’t burn?

Keep the heat moderate and stir continuously once the butter starts to foam. The browning process happens quickly, so have your sage leaves ready to add immediately when you see small brown flecks forming. Removing the pan from heat right after adding sage helps prevent burning.

Final Thoughts

This Butternut Squash Risotto with Sage and Brown Butter Recipe is one of those dishes I keep coming back to when I want something that feels both indulgent and homemade. The flavors are cozy and sophisticated without being intimidating. You’ll impress your family or guests, but best of all, you’ll enjoy a bowl that truly comforts and delights. Give it a try—you might just find your new favorite fall dish!