Print

Cozy Acorn Squash Risotto with Crispy Sage: Easy Fall Dinner

acorn squash risotto - featured image
Print Recipe

This creamy, savory risotto features sweet roasted acorn squash and crispy sage leaves for a comforting fall dinner that’s ready in about 45 minutes.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper
  • 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, finely diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 large bunch fresh sage leaves (about 20–25 leaves)
  • 2 tablespoons butter or oil for frying sage

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to stern. Scoop out the seeds and stringy bits.
  2. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 30-35 minutes, until tender. Let cool, then scoop flesh into a bowl and mash roughly with a fork.
  3. While the squash roasts, pour the broth into a medium saucepan and bring to a gentle simmer over low heat. Keep warm.
  4. In a large skillet or Dutch oven, melt 2 tablespoons of butter 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 about 1 minute until the grains become slightly translucent at the edges.
  6. Pour in the white wine and stir constantly until mostly absorbed, about 1-2 minutes.
  7. Add the warm broth one ladle at a time (about 1/2 cup / 120 ml), stirring gently but continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. This takes about 18-20 minutes total. The rice should be tender but still have a slight bite.
  8. Once all broth is used and the rice is creamy, turn off the heat. Gently fold in the mashed roasted squash until evenly distributed.
  9. Stir in the remaining 1 tablespoon of butter and the grated Parmesan. Season with salt and pepper to taste. If too thick, add a splash of warm water or broth.
  10. While the risotto rests, heat 2 tablespoons of butter in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 15-20 seconds per side until crisp. Transfer to a paper towel-lined plate.
  11. Serve immediately: spoon risotto into bowls, top with crispy sage leaves, and add extra Parmesan if desired.

Notes

Keep the broth warm to avoid shocking the rice. Stir constantly in a figure-eight pattern for best texture. Roast the squash instead of microwaving for deeper flavor. Make extra sage leaves for snacking. Risotto is best served immediately but leftovers can be reheated with a splash of broth.

Nutrition

Keywords: acorn squash risotto, fall risotto, crispy sage, vegetarian risotto, easy fall dinner, creamy risotto

Find it online: https://elaraeats.com/cozy-acorn-squash-risotto-with-crispy-sage-easy-fall-dinner/