This one feels like it belongs to a slower season. Something about squash, about sage… it naturally pulls you into that quieter rhythm without asking.
The squash softens first, almost melting as it cooks, bringing that gentle sweetness that doesn’t need much help. It blends into the rice, not as a separate ingredient, but as part of the whole—turning everything warmer, softer, a little more comforting with every stir.
You take your time with it.
Sage comes in quietly, but it lingers. That earthy, slightly woody note that sits in the background and makes everything feel deeper than it actually is. Nothing loud, nothing competing—just layers building without effort.
And then the pine nuts.
A small thing, really. But that little bit of crunch, that contrast, it changes the experience just enough. Keeps it from becoming too soft, too predictable.
It’s not a flashy dish. It doesn’t try to be.
But somewhere halfway through the plate, you realize you’ve slowed down without meaning to—and you’re okay with that.
Prepare the Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and roast until tender, about 25-30 minutes.
Warm the Stock
In a saucepan, keep the vegetable stock warm over low heat.
Sauté the Aromatics
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Toast the Rice
Stir in the Arborio rice, coating it with the oil, and cook until the edges become slightly translucent, about 2 minutes.
Deglaze the Pan
Pour in the white wine and stir until it is fully absorbed.
Cook the Risotto
Begin to add the warm stock, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
Add the Squash
When the risotto is nearly done, fold in the roasted butternut squash, half of the sage, and the Parmesan cheese. Stir gently to combine. If the risotto is too thick, add more stock until the desired consistency is reached.
Finish the Dish
Remove from heat and stir in the butter until melted and incorporated. Season with salt and pepper to taste.
Serve
Serve the risotto warm, garnished with toasted pine nuts, the remaining sage, and extra Parmesan cheese.