There’s something truly magical about how tender butternut squash blends with the rich, nutty flavors of sage brown butter in this Creamy Butternut Squash Risotto with Sage Brown Butter Recipe. It’s comfort food elevated to a whole new level — perfect for cozy dinners or impressing guests with minimal fuss.

The dish shows a single layer of bright orange creamy risotto spread evenly on a round white plate. It is topped with scattered deep green fried leaves and small dark brown crispy cubes spread across the surface. Some light white shreds, likely cheese, are sprinkled lightly over the risotto, adding texture. The plate sits on a white marbled surface, next to a soft white cloth with black dots and two small orange pumpkin-shaped salt and pepper shakers in the background. Part of a red pot with more risotto and a black spoon inside is visible on the left side. 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 Creamy Butternut Squash Risotto with Sage Brown Butter Recipe
Top Tip
How to Serve Creamy Butternut Squash Risotto with Sage Brown Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Risotto with Sage Brown Butter Recipe

Why You'll Love This Recipe

I first made this risotto on a chilly autumn afternoon, and it instantly became one of my favorite ways to celebrate seasonal flavors. The combination of creamy rice, sweet roasted squash, and crispy sage butter is a showstopper — and trust me, you’ll want to make it again and again.

Comforting and luxurious: This risotto perfectly balances creamy texture with bold, autumnal flavors that feel indulgent yet homey.
All-in-one pot magic: You can cook almost everything in one skillet, making cleanup a breeze and recipe flow simple.
Flavor layers you’ll adore: The crispy chorizo adds a smoky contrast to the sweet squash, while sage brown butter elevates every bite.
Perfect timing strategy: You can multitask by roasting while preparing the onion and chorizo, saving you time without stress.

Ingredients & Why They Work

Each ingredient plays a special role here, creating harmony between sweet, savory, and nutty notes. Let’s break down what makes them essential and how to pick the best versions for your cooking.

Flat lay of a halved butternut squash with seeds scooped out, a small white bowl of golden olive oil, a white ceramic bowl of coarse salt, a whole yellow onion, four plump garlic cloves, a pile of pearly white arborio rice, a small white bowl of pale rosé wine, a white bowl filled with clear hot vegetable stock, two small piles of finely grated parmesan and gruyere cheeses on white plates, diced bright red chorizo pieces, a few pale yellow butter cubes, a small simple white dish holding fresh green sage leaves, and three whole uncracked brown eggs arranged in perfect symmetry, 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: Choose a firm, smooth-skinned squash for easier peeling and roasting; its natural sweetness balances the savory elements perfectly.
Olive oil: Helps roast the squash and soften the onions with just a touch of fruity richness.
Salt: Enhances all the natural flavors; seasoned correctly, it’s what brings everything to life.
Onion: The base of many great dishes; finely diced for even cooking and a gentle sweetness.
Garlic: Adds aromatic depth; crushed to release its fullest flavor without overpowering.
Arborio rice: The gold standard for risotto, its starchy grains create that irresistible creamy texture.
Wine (white or rose): A splash to deglaze the pan and add subtle acidity that balances the richness.
Hot vegetable or chicken stock: Slowly absorbed by the rice, infusing flavor and ensuring perfect doneness.
Parmesan cheese: Adds umami and melts into the risotto for extra creaminess.
Gruyere cheese: Brings a mild nuttiness, rounding out the cheesy goodness.
Chorizo: Crisps up with attitude, adding smoky warmth and texture contrast.
Butter: For browning and transforming sage leaves into a crispy, aromatic garnish.
Sage leaves: Key for that fragrant, herbal dimension that pairs perfectly with brown butter.
Extra grated parmesan: For finishing with a salty, cheesy pop right before serving.

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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

This risotto is a fantastic base for your creativity. I like to swap out chorizo for crispy pancetta when I’m craving something a little different or keep it vegetarian by leaving out the meat entirely, adding toasted walnuts for crunch instead.

Vegetarian variation: Omit chorizo and use vegetable stock instead; add toasted pine nuts for texture—you won’t miss the meat at all!
Herb swapping: If sage isn’t available, try thyme or rosemary browned in butter for a different herbal note.
Cheese swap: If you don’t have gruyere, fontina or sharp cheddar works nicely in a pinch.
Make it vegan: Use vegan butter and omit the cheeses—add nutritional yeast for cheesy umami flavors instead.

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

A close-up view of a black pan filled with creamy orange risotto that has a glossy, slightly thick texture showing each grain of rice well cooked and soft. In the center, there is a pile of finely shredded white cheese, light and fluffy, starting to melt slightly into the hot risotto. A bright red silicone spatula is partially covered in the mixture, positioned diagonally with its edge near the cheese, stirring the dish. The pan is placed on a surface with a white marbled texture. Steam is faintly rising from the hot food, adding warmth to the image. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Butternut Squash Until Perfectly Tender

Preheat your oven to 400°F (210°C) and line a baking tray with parchment paper. Slice the squash in half lengthwise, scoop out the seeds, then drizzle the cut sides with olive oil and sprinkle with salt. Place the halves cut side down on your tray and roast for about 45 minutes until the flesh is soft and slightly caramelized. This roasting unlocks that natural sweetness and creamy texture that makes the risotto sing.

Step 2: Crisp Up the Chorizo for Smoky Flavor

While the squash roasts, heat a large skillet over medium heat. Add the diced chorizo (remove casing first) and cook, stirring, until it’s golden and crispy, about 2 minutes. Once done, transfer it to a plate and set aside. This step adds a lovely smoky crunch you'll be thankful for at the end.

Step 3: Sauté Onion and Garlic to Build Flavor

In the same skillet, add a tablespoon of olive oil and reduce heat to medium. Toss in the finely diced onion with a sprinkle of salt and gently cook for about 5 minutes, stirring occasionally, until translucent and soft. If your onions start to brown too fast, just splash a little water in — that’s my secret for keeping them tender without burning. Then add the crushed garlic and stir it through for a minute until fragrant.

Step 4: Toast Rice, Add Wine, and Incorporate Roasted Squash

Stir the arborio rice into the onion-garlic mix, letting the grains toast lightly for a couple of minutes. Pour in your wine and let it bubble away so the alcohol cooks off and the aroma fills your kitchen. Then scoop the roasted butternut flesh right into the pan — don’t worry about breaking it up; it will naturally blend as you stir.

Step 5: Gradually Add Stock and Stir to Creamy Perfection

Start ladling in the hot stock one scoop at a time, stirring gently after each addition. This slow absorption is key to developing that rich creaminess we crave in risotto. Keep going until the rice is tender but still has a slight bite—al dente is exactly what you want here. It usually takes about 18-20 minutes.

Step 6: Stir in Cheeses, Then Prepare Sage Brown Butter

Once the risotto is just right, mix in the grated parmesan and gruyere cheese until melty and silky, then remove the pan from heat. In a small saucepan, melt butter over medium heat and keep stirring as it foams and turns golden brown with little specks appearing—this is brown butter, the secret flavor booster. Toss in fresh sage leaves carefully (watch for splatters!) and fry for a minute until crisp. Then pull the pan off the heat.

Step 7: Serve with Crispy Chorizo and Brown Butter Sage

Spoon the risotto onto plates, top with crispy chorizo bits, and drizzle the luscious sage brown butter right over everything. Finish with a shower of extra parmesan for that irresistible salty touch. This dish is best enjoyed hot and ooey-gooey — the comfort you deserve.

Top Tip

From experimenting in my kitchen, I learned the little tips below really make the difference between just good risotto and a dish that wows every time.

Roasting patience: Don’t rush the butternut squash roasting — waiting for that soft inside and slight char develops the richest flavor.
Stock temperature: Keep your stock hot so it doesn’t cool down the rice each addition, helping it cook evenly.
Stirring rhythm: Stir gently but steadily; this encourages the rice to release starch and creates that signature creamy texture.
Brown butter timing: Watch the butter carefully—it can go from nutty brown to burnt in seconds. Remove from heat as soon as you see golden specks.

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

butternut squash risotto - Serving Suggestion

Garnishes

I love topping this risotto with extra parmesan for a cheesy punch and finishing off with those crisp sage leaves from the brown butter for fresh herbal crunch. Sometimes I add a little cracked black pepper or a drizzle of good quality olive oil just before serving.

Side Dishes

Serve alongside a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts to add texture contrast. A glass of crisp white wine complements the dish beautifully if you want to elevate your meal even more.

Creative Ways to Present

For a dinner party, I like plating the risotto in warmed shallow bowls, arranging the chorizo crisps on top with sage leaves fanned out for visual appeal. You can also offer it in mini ramekins for a charming appetizer-style serving.

Make Ahead and Storage

Storing Leftovers

Risotto is best fresh, but leftover Creamy Butternut Squash Risotto with Sage Brown Butter Recipe keeps well in an airtight container in the fridge for up to 2 days. It does thicken, so add a splash of warm stock or water when reheating to loosen it back up.

Freezing

I generally don’t freeze risotto because the texture changes, but if you must, freeze it before adding brown butter or garnishes. Thaw gently in the fridge and add fresh butter and sage when reheating.

Reheating

Reheat risotto on the stovetop over low heat with a splash of hot stock, stirring often until creamy and warmed through. Avoid microwave reheating as it can dry the rice unevenly.

Frequently Asked Questions:

Can I make this risotto vegetarian?

Absolutely! Just skip the chorizo and use vegetable stock. You can add toasted nuts or mushrooms for extra texture and flavor.

What type of rice is best for this recipe?

Arborio rice is ideal because its high starch content creates that creamy, luscious texture essential in risotto. Avoid long grain rice, as it won’t yield the same result.

How do I know when the risotto is done?

The rice should be tender yet still have a slight bite to it — al dente. It shouldn’t be mushy or crunchy. Taste as you go and stop adding liquid once you reach this texture.

Can I prepare parts of this recipe ahead of time?

Yes, you can roast the butternut squash and crisp the chorizo a day ahead and refrigerate. When ready to serve, cook the risotto and combine everything fresh for best texture and flavor.

Final Thoughts

This Creamy Butternut Squash Risotto with Sage Brown Butter Recipe holds a special place in my heart for warming up cold evenings and impressing friends without fuss. It’s that comforting hug on a plate that feels just a bit special thanks to the sage brown butter and crispy chorizo. Give it a try—you’ll be amazed at how simple ingredients turn into something so elegant and satisfying!