Fall Back With This Delicious Butternut Squash Risotto

What a difference a week makes! Last Monday, most of the nation was shivering under a record-setting blast of Arctic air. And while the "second summer" weather many of us experienced at the end of last week is cooling off to just "warmer than usual" for many, it still feels downright summer-like after that cold weather. Not summer, not winter ... oh yeah! This is fall. And what better to cook this week than that some creamy, delicious, butternut squash risotto? Not only does this dish match the colors of those leaves still hanging on to the November trees; it also matches the sunset, which is just about the perfect time to eat it!

Butternut Squash Risotto

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4-6

Ingredients:

2 lbs butternut squash, peeled and cut into ½-inch cubes

3 tablespoons olive oil, divided

Salt and freshly ground black pepper

6 cups low-sodium vegetable or chicken broth

2 tablespoons butter

1 medium onion, finely diced

2 cloves garlic, minced

1½ cups Arborio rice

½ cup dry white wine

¾ cup freshly grated Parmesan cheese, plus extra for serving

2 tablespoons fresh sage leaves, chopped

¼ cup toasted pine nuts or pumpkin seeds for garnish

Instructions:

Roast the squash: Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Set aside.

Warm the broth: In a medium saucepan, bring the broth to a gentle simmer and keep warm over low heat.

Start the risotto: In a large, heavy-bottomed pan or Dutch oven, heat remaining 1 tablespoon olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.

Toast the rice: Add the Arborio rice to the pan and stir constantly for 2-3 minutes until the edges of the rice become translucent and lightly toasted.

Add wine: Pour in the white wine and stir until completely absorbed, about 2 minutes.

Cook the risotto: Begin adding the warm broth one ladle at a time (about ¾ cup), stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes. The rice should be creamy but still have a slight bite (al dente).

Finish the dish: Gently fold in the roasted butternut squash, Parmesan cheese, and fresh sage. If desired, stir in heavy cream for extra richness. Season with salt and pepper to taste.

Serve immediately: Divide among bowls and garnish with additional Parmesan, toasted pine nuts or pumpkin seeds, and a few extra sage leaves.

Chef's Tips:

Don't rush: The key to perfect risotto is patience—add broth gradually and stir consistently

Make it your own: Try adding a splash of maple syrup for sweetness, or crispy pancetta for a savory twist

Wine substitute: If you prefer not to use wine, simply use an extra ladle of warm broth

Storage: Leftover risotto can be refrigerated for 2 days and gently reheated with a splash of broth

Senior writer Chris DeWeese edits Morning Brief, The Weather Channel’s newsletter.