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Easy 30-Minute Acorn Squash Risotto with Crispy Sage

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A quick and creamy acorn squash risotto with crispy sage that comes together in under 30 minutes. Perfect for weeknights, this comforting dish uses simple ingredients and a clever method to achieve a naturally creamy texture without constant stirring.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds / 900g), peeled, seeded, and diced into 1/2-inch cubes
  • 1 cup (200g) arborio rice
  • 4 cups (950ml) vegetable or chicken broth
  • 1 small yellow onion (about 150g), finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons (60g) unsalted butter, divided
  • 1/4 cup (60ml) dry white wine (optional)
  • 15–20 fresh sage leaves
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon nutmeg

Instructions

  1. Prep the squash: Cut the acorn squash in half lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin. Dice the flesh into 1/2-inch cubes (about 3 cups).
  2. Warm the broth: Pour the broth into a medium saucepan and bring to a gentle simmer over medium heat. Reduce heat to low and keep warm.
  3. Start the risotto base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add the arborio rice to the pot and stir to coat. Cook for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent at the edges.
  5. Add the wine: Pour in the white wine and stir until mostly absorbed (about 1 minute).
  6. Cook the risotto: Add the cubed squash and about 1 cup of warm broth. Stir well. Continue adding broth in larger batches (about 1 cup at a time), stirring every 2-3 minutes, until the rice and squash are tender, about 15-18 minutes.
  7. Finish the risotto: Stir in the grated Parmesan cheese and remaining 1/2 cup of broth. Remove from heat. Season with salt, pepper, and nutmeg if using. The risotto should be loose and creamy.
  8. Make the crispy sage: In a small skillet, heat the remaining 2 tablespoons of butter over medium heat until foaming. Add the sage leaves in a single layer and cook for 30-45 seconds per side until crisp. Remove with a slotted spoon and drain on paper towel.
  9. Serve immediately: Spoon the risotto into bowls, top with crispy sage leaves, and drizzle any remaining brown butter over the top. Finish with flaky sea salt and extra Parmesan if desired.

Notes

Don’t skip peeling the acorn squash; the skin is tough. Keep the broth hot to avoid shocking the rice. Stir every 2-3 minutes but don’t over-stir. The squash will break down naturally to create creaminess. Season at the end after adding Parmesan. The crispy sage is essential for texture and flavor.

Nutrition

Keywords: acorn squash risotto, quick risotto, crispy sage, weeknight dinner, fall recipe, vegetarian risotto

Find it online: https://recipebelle.com/easy-30-minute-acorn-squash-risotto-with-crispy-sage/