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This creamy Roasted Butternut Squash Risotto is the perfect fall dinner. It’s warm and comforting, made with a roasted squash purée, and topped with crispy fried sage and frizzled prosciutto.
Risotto is inherently creamy, thanks to the type of rice that’s used and how its cooked. If you’re interested, I talk more about the basics of risotto in this article.
And if you thought risotto couldn’t get any creamier…well you haven’t had a risotto like this. It starts off like any traditional rice-based risotto but gets finished with a wine-laced roasted butternut squash purée. Yes. It’s absolute heaven.
But even the creamiest risotto isn’t complete without a crispy garnish. And for this recipe, fried sage and frizzled prosciutto finish the job nicely. I highly recommend not skipping them.
What goes well with butternut squash risotto?
Side dish:
A fall-inspired risotto like this pairs well with roasted vegetables like broccoli and brussels sprouts, sautéed green beans, or a kale salad with a fall/winter fruit like apples or pears.
Some other side dish ideas:
- Peas, Prosciutto & Pinot
- Herbed Salad with Grapefruit & Cardamom Vinaigrette
To drink:
Typically, most risottos are made with a splash of dry white wine. And since the bottle is already open…I like to serve risotto with the same wine used for cooking. However, this risotto also pairs well with a robust, dry red wine like Cabernet Sauvignon, Shiraz, Zinfandel, and Grenache.
But…if you’re looking for a complete menu this Cozy Fall Dinner Menu is a must-try.
Cozy Fall Dinner Menu
Main Dish: Roasted Butternut Squash Risotto with Fried Sage and Frizzled Prosciutto
Side Dish: Perfect Garlicky Roasted Brussels Sprouts
Drink: Serve remaining and/or similar wine used in the risotto (a dry white wine such as a Sauvignon Blanc)
Dessert: A pear tart would be delicious here, check out this Pear, Hazelnut & Blue Cheese Tart or Pear & Almond Tartletts.
Roasted Butternut Squash Risotto
Description
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Ingredients
- 1 (2 lb.) medium butternut squash, peeled and cut into ½-inch pieces (5½ cups)
- ½ cup dry white wine, such as Sauvignon Blanc
- 6 cups low-sodium chicken broth, divided
- 1 teaspoon ground turmeric
- Salt, pepper, and grated fresh nutmeg to taste
- 1 tablespoons unsalted butter
- ¼ cup olive oil, divided
- ½ cup minced shallots
- 1½ cups arborio rice
- ½ cup shredded Parmesan
- ⅓ cup minced fresh sage, divided
- Grated fresh nutmeg, salt, and pepper to taste
- 4 ounces prosciutto, chopped
Instructions
- Heat oven to 400°F.
- Toss squash with 2 tablespoons oil and season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast until fork-tender, 20–25 minutes. Reserve ½ cup roasted squash, then transfer remaining squash to a high-powered blender or food processor. Add wine, ½ cup broth, and turmeric to blender and purée; season with salt, pepper, and nutmeg and reserve.
- Heat remaining 5½ cups broth in a saucepan. Bring to a simmer, covered, over medium-low.
- Heat butter in a Dutch oven or stock pot over medium. Add shallots and cook until softened and translucent, 3 minutes. Add rice, and cook, stirring constantly, until edges start to become translucent, 3–4 minutes.
- Stir 1 cup warm broth into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Stir in remaining 4½ cups warm broth, reduce heat to medium-low, cover, and simmer 16 minutes stirring twice.
- Remove lid, add reserved squash mixture, Parmesan, and 2 tablespoons minced sage to risotto; stir until creamy, 3–4 minutes.
- Heat remaining 2 tablespoons oil in a skillet over medium until shimmering, add remaining sage and cook until sage starts to darken and become crispy 1–2 min (but not brown). Season with salt and pepper, then transfer to a paper-towel-lined plate.
- Cook prosciutto in same skillet over medium until crispy, 6–8 mins. Transfer frizzled prosciutto to a paper-towel-lined plate.
- Serve risotto with crispy sage and frizzled prosciutto.
Notes
Make it vegetarian:
- Use vegetable broth in place of the chicken broth
- Skip the prosciutto
Make it vegan:
- Use vegetable broth in place of the chicken broth
- Swap 1 tablespoon olive oil in for butter
- Skip the prosciutto
- Leave the Parmesan out
Incredible recipe. We have been making this every fall for the last 7 years. Lauren Grant’s recipes are some of the best we have ever made and have become traditions!
Incredible recipe. We have been making this every fall for the last 6 years. Lauren Grant’s recipes are some of the best we have ever made and have become traditions!
Hi Matthew! Wow, thank you so much! This means a lot to me. I am so glad you enjoy this risotto recipe! 🙂
annual tradition, still is amazing and never disappoints!
I love that it is an annual tradition now!