Vegetarian Mains Members

Butternut Squash and Sage Risotto

A slow-stirred, creamy Arborio rice risotto studded with caramelized roasted squash and finished with brown butter sage and Parmesan.

20 minPrep

50 minCook

70 minTotal

4Servings

AdvancedDifficulty

⭐ 4.7Rating

Ingredients

1 small (about 2 lbs) butternut squash, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil, divided

Instructions

Preheat the oven to 425 degrees F. Toss the squash cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on a rimmed baking sheet, spreading them in a single layer without crowding.

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