There’s something deeply satisfying about a warm bowl of butternut squash risotto on a chilly winter evening. With its velvety texture, golden hue, and fragrant sage, this dish feels like a cozy hug in a bowl. I love making this risotto during the holidays because it’s both elegant and comforting—perfect for when you want to impress your guests but still crave something homey. Whether you’re curating your list of Christmas food ideas for dinner or searching for elevated Christmas side dishes recipes, this butternut squash risotto is a must-add. The sweet earthiness of the squash, the rich umami of Parmesan, and the aromatic touch of sage come together to create a show-stopping centerpiece or a luxurious side for your Christmas meal.
Creamy Butternut Squash Risotto with Parmesan and Sage
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Servings 4 generous portions as a main dish, or 6–8 as a side
Large baking sheet For roasting the butternut squash evenly. Line it with parchment paper for easy cleanup.
Chef’s knife & vegetable peeler A sharp knife is key to peeling and cubing butternut squash safely.
Large sauté pan or Dutch oven Choose a wide, heavy-bottomed pan to cook the risotto evenly and give you space to stir.
Wooden spoon or silicone spatula Stirring is essential in risotto-making. A sturdy spoon is your best friend here.
Ladle For gradually adding warm broth while stirring.
Small saucepan To keep the broth warm nearby as you cook the risotto.
For the roasted squash
- 1 medium butternut squash about 2.5 to 3 lbs, peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the risotto
- 1½ cups Arborio rice or Carnaroli rice, if available
- 1 small yellow onion finely chopped
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon finely chopped fresh sage plus more for garnish
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 5 cups low-sodium vegetable broth kept warm on the stove
- ¾ cup freshly grated Parmesan cheese plus extra for serving
- Salt and pepper to taste
Optional finishing touches
- A drizzle of brown butter
- Cracked black pepper
- Fried sage leaves for garnish
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread into a single layer and roast for 25–30 minutes, flipping once halfway through, until golden brown and fork-tender. Set aside ½ cup of the roasted cubes for garnish, and mash the rest lightly with a fork or potato masher.
Warm the Broth
While the squash roasts, pour the vegetable broth into a small saucepan and keep it over low heat. Warm broth helps the risotto cook evenly and maintain its creamy consistency.
Sauté the Aromatics
In your large sauté pan or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring often, until translucent. Stir in the garlic and chopped sage, cooking for another 30 seconds until fragrant.
Toast the Rice
Add the Arborio rice to the pan, stirring to coat each grain with the butter and oil. Cook for 1–2 minutes, allowing the rice to toast slightly. This step helps develop flavor and keeps the grains from getting mushy.
Deglaze with Wine
Pour in the white wine and stir until it’s mostly absorbed. The aroma at this stage is absolutely irresistible and sets the tone for the rest of the dish.
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring constantly and waiting until each ladleful is mostly absorbed before adding the next. This slow process, about 20–25 minutes, coaxes out the rice’s natural starches and gives risotto its creamy texture.
Stir in the Squash and Cheese
Once the rice is tender with a slight bite (al dente), stir in the mashed roasted squash and the remaining tablespoon of butter. Mix thoroughly until everything is silky and golden. Fold in the Parmesan cheese and taste for seasoning, adding salt and pepper as needed.
Garnish and Serve
Spoon the risotto into bowls and top with the reserved roasted squash cubes. Sprinkle with extra Parmesan and, if you like, a drizzle of brown butter and a few fried sage leaves. Serve hot and enjoy the cozy comfort of this Christmas-ready dish.
Perfect Pairings
Butternut squash risotto is wonderfully versatile and pairs well with a range of dishes and drinks:
Proteins
Serve alongside roasted chicken, crispy duck breast, or a glazed ham. For vegetarian options, consider a walnut and cranberry-stuffed portobello mushroom or a lentil loaf.
Wines
A crisp white wine like Pinot Grigio or an unoaked Chardonnay cuts through the richness of the risotto. A light red like Pinot Noir also complements the savory-sweet balance of the dish.
Holiday-Ready Sides
Planning your Christmas dinner ideas sides? This risotto shines next to holiday classics like garlic green beans, honey-roasted carrots, or Brussels sprouts with balsamic glaze. It also pairs beautifully with other xmas side dishes like cranberry-orange couscous or cheesy cauliflower gratin.
Frequently Asked Questions
1. Can I make this risotto ahead of time for Christmas?
Yes, you can partially make it ahead by roasting the squash and prepping the broth and aromatics a day in advance. If you want to go further, cook the risotto 80% of the way, spread it on a baking sheet to cool, and finish it with broth, cheese, and squash right before serving.
2. What’s the best type of rice to use?
Arborio is the most common and easy-to-find option. It’s high in starch and perfect for risotto. Carnaroli is even creamier and a chef’s favorite, but either works wonderfully.
3. Can I use pre-cut or frozen butternut squash?
Absolutely. Pre-cut fresh squash is a huge time-saver. Frozen squash can work too, just make sure to roast it until caramelized for the best flavor and texture.
4. Is this better as a main or a side?
It works beautifully as either! As a main, it’s hearty and rich enough to stand alone with a salad. As a side, it complements almost all Christmas meal ideas dinner main dishes, from roasted poultry to vegetarian centerpieces.
5. Can I make this dairy-free?
Yes. Use olive oil instead of butter and substitute the Parmesan with a dairy-free hard cheese or nutritional yeast. The squash still gives it a creamy texture, so the result is still deliciously satisfying.
