1 medium butternut squash, peeled, seeded, and diced into small cubes
2 cups Arborio rice
6 cups vegetable broth (homemade or store-bought)
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine (optional)
2 tablespoons olive oil
2 tablespoons fresh sage leaves, chopped (plus extra for garnish)
1/2 cup grated Parmesan cheese (use a vegetarian-friendly alternative if needed)
Salt and black pepper, to taste
2 tablespoons butter (or a vegan butter substitute)
Freshly grated nutmeg (optional)


Roast the Butternut Squash:
Preheat your oven to 400°F
Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a
baking sheet.
Roast the squash in the preheated oven for about 20-25 minutes or until it's tender and
lightly caramelized. Remove from the oven and set aside.

Prepare the Risotto:

In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped
onion and cook for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.

Toast the Rice:

Add the Arborio rice to the saucepan with the onion and garlic. Stir continuously for
about 2-3 minutes until the rice becomes lightly toasted.

Deglaze with Wine (Optional):

If using wine, pour it into the saucepan and stir until it's mostly absorbed by the rice.

Cook the Risotto:

Begin adding the vegetable broth, one ladle at a time, to the rice. Stir continuously and
allow the liquid to be absorbed before adding more broth. Continue this process until the
rice is creamy and tender, which should take about 18-20 minutes.

Add Sage and Roasted Butternut Squash:

During the last 5 minutes of cooking, fold in the chopped sage leaves and the roasted
butternut squash. Cook until the squash is heated through.

Finish the Risotto:

Stir in the grated Parmesan cheese (or a vegetarian-friendly alternative) and butter.
Season with salt, black pepper, and a pinch of freshly grated nutmeg, if desired. Taste
and adjust the seasoning as needed.


Ladle the creamy butternut squash and sage risotto onto plates or into bowls. Garnish
with extra chopped sage leaves and a sprinkle of grated Parmesan cheese.

Enjoy your delicious and comforting fall-inspired vegetarian butternut
squash and sage risotto! This recipe is perfect for showcasing the
rich flavors of seasonal produce and makes for a satisfying meal on
chilly autumn evenings. We have all your ingredients at Edge of the Woods!