Roasting the squash separately while the rice cooks means it caramelizes instead of turning to mush in the broth. Everything comes together in the last two minutes, stirred just enough to make the rice creamy without breaking the squash apart.

Butternut Squash Risotto

Scale

Method

Heat the oven to 425°F (220°C). Toss the squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and a grind of pepper on a sheet pan and roast until browned at the edges and tender, stirring once halfway.
25 min
While the squash roasts, warm the broth in a pot over low heat and keep it at a bare simmer nearby.
3 min
In a wide, deep skillet or dutch oven, melt 2 tablespoons of the butter with the remaining tablespoon of olive oil over medium heat. Cook the onion until soft and translucent, about 5 minutes, then add the garlic and cook 30 seconds more.
6 min
Add the rice and stir constantly for 1 to 2 minutes, until the edges of the grains look glassy.
2 min
Pour in the wine and stir until it's absorbed almost completely.
2 min
Add the warm broth a ladleful at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Keep at a gentle simmer.
20 min
When the rice is creamy but still has a slight bite in the center, stir in the sliced sage, the remaining tablespoon of butter, the parmesan, the remaining 1/2 teaspoon salt and the roasted squash, folding gently to keep most of the cubes whole. Remove from the heat.
2 min
In a small pan, fry a few whole sage leaves in a little butter or oil over medium heat until crisp, about 30 seconds a side, and use to garnish each bowl.
1 min

Substitutions

Butternut squash — Kabocha or acorn squash work the same way; peeling acorn squash is fiddly, so it's fine to leave the skin on if it's thin.
Vegetable broth — Chicken broth if you don't need this vegetarian; it makes a slightly richer risotto.
White wine — Skip it and add an extra 1/2 cup broth with a squeeze of lemon at the end instead.
Arborio rice — Carnaroli works the same way and holds up a little better if you're not confident about timing.

Storing leftovers

Keeps 3 days in the fridge in a sealed container. Risotto firms up as it cools, so reheat gently in a pan with a splash of broth or water, stirring until it loosens back to a creamy consistency. It doesn't freeze well; the rice turns grainy.

Questions

Do I really need to add the broth gradually?

Yes — that's what makes it risotto rather than rice cooked in broth. Adding it slowly and stirring lets the rice release its starch gradually, which is what makes the texture creamy without any cream.

Can I roast the squash ahead of time?

Yes. Roast it up to a day ahead and keep it in the fridge, then warm it through when you fold it into the finished rice.

My risotto turned out gluey instead of creamy. What happened?

Most likely the heat was too high or the broth went in too fast, so the rice cooked before it could release starch gradually. Keep the simmer gentle and add broth in small additions.

What can I do with leftover roasted squash if I have extra?

Stir it into a salad or blend it into soup — it keeps in the fridge for about 4 days on its own.