Winter Squash Sage Parmesan (Print)

Creamy Italian dish with sweet winter squash, fresh sage, and Parmesan cheese.

# What You Need:

→ Vegetables

01 - 1½ lbs winter squash (such as butternut or acorn), peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1½ cups Arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - 1 cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream (optional)

→ Herbs & Seasonings

10 - 8 fresh sage leaves, finely chopped, plus extra for garnish
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 2 tbsp extra-virgin olive oil

# How to Make:

01 - Heat olive oil and 2 tablespoons butter in a large heavy saucepan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and chopped sage leaves; sauté for 1 minute until fragrant.
03 - Add the diced winter squash, season with salt and pepper, and cook for 5 minutes, stirring occasionally.
04 - Stir in Arborio rice and cook for 2 minutes to lightly toast the grains.
05 - Pour in the dry white wine and simmer, stirring, until mostly absorbed.
06 - Add warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until rice is creamy and al dente, about 20 to 25 minutes. You may not need all the broth.
07 - Taste and adjust seasoning. Stir in remaining 1 tablespoon butter, grated Parmesan, and heavy cream if using, until smooth and creamy.
08 - Remove from heat and allow to rest for 2 minutes. Serve garnished with extra sage leaves and additional Parmesan as desired.

# Expert Advice:

01 -
  • The squash melts into the rice, making it naturally sweet without any added sugar or tricks.
  • Sage brings an earthiness that whispers rather than shouts, letting the squash be the star.
  • One pot, 50 minutes from start to finish, and you've made something restaurant-quality that impresses people who think risotto is fancy.
02 -
  • Risotto cannot be rushed or abandoned; the constant stirring is not optional theatre, it's what transforms the starch into creaminess.
  • If you run out of warm broth before the rice is tender, use hot water—it's the warmth and the stirring, not the broth specifically, that matters most.
  • The moment it's done is subtle: the rice should flow slightly when you tilt the bowl, not clump or sit stiffly.
03 -
  • The saucepan matters more than you think—a thin-bottomed pan will scorch your risotto while you're not looking, so use something heavy and substantial.
  • Stir with intention and consistency, not frantically; the goal is to keep the rice moving and in contact with heat, not to whip it into submission.

Go Back