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Creamy Acorn Squash Risotto with Crispy Sage

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A velvety risotto studded with sweet roasted acorn squash and topped with crispy fried sage leaves. This comforting fall dish is surprisingly simple to make and perfect for a cozy night in.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 4 cups (960 ml) vegetable or chicken broth
  • 1 cup (200 g) arborio rice
  • 1/2 cup (120 ml) dry white wine
  • 1 small yellow onion (about 150 g), finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons (45 g) unsalted butter, divided
  • 1/3 cup (40 g) freshly grated Parmesan cheese
  • 1 small bunch fresh sage leaves (about 15–20 leaves)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: 1/4 cup (60 ml) heavy cream

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the acorn squash in half from top to bottom. Scoop out the seeds and stringy bits. Rub the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender. Let cool slightly, then scoop out the flesh (about 1.5 cups).
  2. While the squash roasts, warm the broth in a medium saucepan over medium-low heat until simmering, then reduce heat to low and keep warm.
  3. Take about half of the roasted squash (about 3/4 cup) and mash with a fork or blend with 1 cup of the warm broth until smooth. Set aside the remaining squash chunks.
  4. In a large pot or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the arborio rice and stir for 1-2 minutes until the grains become slightly translucent at the edges.
  6. Pour in the white wine and stir until mostly absorbed, about 1-2 minutes. Scrape up any browned bits from the bottom.
  7. Add the squash-broth mixture to the rice and stir until mostly absorbed. Then begin adding the remaining warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This should take about 18-22 minutes.
  8. After about 18 minutes, taste the rice. It should be creamy and tender with a tiny bit of bite at the center (al dente). The risotto should flow slowly when you tilt the pot.
  9. Remove the pot from the heat. Stir in the reserved roasted squash chunks, the remaining 1 tablespoon butter, and the grated Parmesan cheese. If using heavy cream, add it now. Stir vigorously for about 30 seconds. Season with salt and pepper to taste.
  10. While the risotto rests, melt 1 tablespoon butter in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 30-45 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of flaky salt.
  11. Spoon the risotto into warm bowls, top with crispy sage leaves, and serve immediately.

Notes

Keep the broth hot throughout the process. Don’t stop stirring, but stir gently every 30-45 seconds. Fresh sage is non-negotiable for the crispy topping. Let the risotto rest for 60 seconds before serving for optimal creaminess.

Nutrition

Keywords: acorn squash risotto, creamy risotto, fall risotto, vegetarian risotto, crispy sage, comfort food

Find it online: https://sparklechew.com/creamy-acorn-squash-risotto-with-crispy-sage/