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Cozy Acorn Squash Risotto with Crispy Sage

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A creamy, comforting risotto featuring roasted acorn squash and crispy sage leaves. This dish is perfect for fall gatherings and proves that squash can be savory and satisfying.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil
  • Pinch of salt and black pepper
  • 4 cups (960ml) vegetable broth, warmed
  • 1 cup (240ml) dry white wine
  • 1 small yellow onion, finely diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 ½ cups (300g) arborio rice
  • 4 tablespoons (60g) unsalted butter, divided
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 12–15 fresh sage leaves
  • 2 tablespoons olive oil or butter (for frying sage)
  • Additional Parmesan, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes until fork-tender. Let cool, then scoop out flesh. Mash half and leave half in chunks.
  2. In a small saucepan, warm the vegetable broth over low heat.
  3. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion and a pinch of salt; cook 5-7 minutes until translucent. Add garlic and cook 30 seconds.
  4. Add arborio rice and stir for 1-2 minutes until edges are translucent.
  5. Pour in white wine and stir until mostly absorbed, about 2 minutes.
  6. Add warm broth one ladleful (about ½ cup) at a time, stirring frequently, until each addition is mostly absorbed. Continue for 18-22 minutes until rice is al dente and creamy.
  7. Remove pot from heat. Fold in mashed and chunked roasted squash.
  8. Add remaining 2 tablespoons butter and grated Parmesan. Stir vigorously for 1 minute until creamy and glossy. Season with salt and pepper.
  9. In a small skillet, heat 2 tablespoons olive oil or butter over medium-high heat. Fry sage leaves for 10-15 seconds per side until crisp. Transfer to paper towels and sprinkle with salt.
  10. Serve risotto immediately in warm bowls, topped with crispy sage leaves and extra Parmesan.

Notes

Risotto is best served fresh. Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth. For a vegan version, use vegan butter and nutritional yeast. The roasted squash can be prepared up to 3 days in advance.

Nutrition

Keywords: acorn squash risotto, crispy sage, fall risotto, vegetarian risotto, creamy risotto

Find it online: https://piperplate.com/cozy-acorn-squash-risotto-with-crispy-sage/