Winter Squash Sage Parmesan

The first time I made risotto, I stood at the stove convinced Id ruined it somehow. The rice kept absorbing liquid, and I worried Id end up with mush instead of that creamy Italian dream Id read about. Twenty minutes of stirring later, I took a tentative taste and understood what all the fuss was about. Now this winter squash version is my go to when the weather turns crisp and I need something that feels like a warm hug.

Last winter, my neighbor dropped by unexpected while I had a batch bubbling away on the stove. She stayed for dinner and admitted shed been intimidated by risotto for years. Watching her face light up at that first creamy bite reminded me why I love sharing this particular dish. Something about the ritual of stirring and ladling feels meditative, almost like a little kitchen ceremony that slows down the whole evening.

Ingredients

• 1 small winter squash: Butternut or acorn work beautifully here, roasting them first concentrates their natural sweetness
• 1 small yellow onion: Finely chopped so it melts into the rice foundation
• 2 cloves garlic: Minced fresh adds a lovely aromatic base
• 1½ cups Arborio rice: This short grain rice is essential for that signature creamy texture
• 4 cups vegetable stock: Keep it warm in a separate pot so it doesnt shock the rice when added
• ½ cup dry white wine: Adds brightness and depth, but the alcohol cooks off completely
• 3 tbsp unsalted butter: Divided use creates layers of richness throughout the dish
• ½ cup freshly grated Parmesan: Buy a wedge and grate it yourself for superior melting
• 2 tbsp fresh sage: The woody, piney flavor is perfect with winter squash
• 2 tbsp olive oil: Helps roast the squash and starts the risotto base

Instructions

Roast the squash:

Preheat your oven to 400°F and toss the diced squash with olive oil and salt, then roast for 20 to 25 minutes until tender and golden at the edges.

Build the foundation:

Heat oil and one tablespoon butter in a large saucepan over medium heat, cook the onion until translucent, then add garlic and sage for one fragrant minute.

Toast the rice:

Add Arborio rice and stir constantly for 1 to 2 minutes until the grains look slightly translucent at the edges and smell nutty.

Add the wine:

Pour in the white wine and stir until its mostly absorbed, scraping up any flavorful bits from the bottom of the pan.

The stirring ritual:

Add warm stock one ladleful at a time, stirring frequently and waiting until most liquid is absorbed before adding more, continuing for about 18 to 20 minutes.

Finish with finesse:

Gently fold in the roasted squash, remaining butter, and Parmesan, then season with salt and pepper and cook for 2 more minutes before serving.

Save

My friend Sarah told me she once tried making risotto while answering work emails and ended up with a pot stuck to the bottom of her stove. This dish demands your full attention, but thats part of its charm. Its one of those recipes that forces you to slow down and be present, which might be exactly why it tastes so comforting.

Choosing Your Squash

Ive tried every winter squash variety imaginable in this risotto, and they all bring something slightly different to the table. Butternut offers reliable sweetness and smooth texture, while acorn squash has a slightly nuttier flavor. Kabocha develops an incredible almost custard like creaminess when roasted, though peeling it can be a workout. Pick whatever looks beautiful at your market and you honestly cant go wrong.

The Wine Question

Plenty of home cooks skip the wine entirely, using an extra ladle of stock instead. I get it, not everyone keeps white wine around for weeknight cooking. If you do include it, choose something decent enough to drink but not so expensive youll feel guilty pouring it into the rice. A crisp Pinot Grigio or dry Sauvignon Blanc works perfectly, enhancing the sages earthy notes without overpowering the squash.

Make Ahead Wisdom

Risotto waits for no one, or so I used to believe until I learned the restaurant trick of cooking it almost completely then finishing it right before serving. The texture suffers slightly, so I only recommend this for emergency situations. Instead, I prep everything in advance, chopping vegetables and grating cheese, so the actual cooking feels seamless and relaxed rather than rushed.

• Grate extra Parmesan while you have the cheese out
• Roast the squash a day ahead and warm it gently before folding in
• Set all your tools out ladle, wooden spoon, tasting spoon before you start

Save

Theres something profoundly satisfying about transforming simple ingredients into something so luxurious. I hope this recipe becomes one of those comforting staples you return to whenever the world feels overwhelming.

Recipe FAQs

→ Can other types of squash be used?

Yes, pumpkin or kabocha squash can be substituted for winter squash with excellent results.

→ How do I achieve the creamy texture?

Gradually adding warm stock to the rice while stirring allows the grains to release starches, creating the creamy consistency.

→ Is white wine necessary?

White wine adds acidity and depth but can be omitted or replaced with extra stock if preferred.

→ What herbs complement this dish?

Fresh sage is key, but thyme or rosemary can also enhance the flavors.

→ How can I make it vegan-friendly?

Replace butter with plant-based oil and use a vegan Parmesan alternative to maintain richness.