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Creamy Acorn Squash Risotto – Best Fall Guest Favorite

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This creamy acorn squash risotto is the ultimate fall comfort dish, featuring roasted squash, crispy sage, and a velvety texture that will impress any guest. Perfect for dinner parties or cozy nights in.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds)
  • 1 ½ cups arborio rice
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter, divided
  • ½ cup grated Parmesan cheese (freshly grated, preferably Parmigiano-Reggiano)
  • Salt and black pepper to taste
  • 15–20 fresh sage leaves
  • 2 tablespoons olive oil
  • Flaky sea salt (e.g., Maldon) for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half, scoop out seeds, and place cut-side down on a parchment-lined sheet pan. Roast for 40-45 minutes until fork-tender. Let cool, then scoop out flesh and mash with a fork (about 1 ½ cups). Set aside.
  2. In a saucepan, warm the broth over medium heat until simmering, then reduce heat to low and keep warm.
  3. In a small skillet, heat olive oil over medium heat. Fry sage leaves in a single layer for 15-20 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt. Reserve the oil.
  4. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion and a pinch of salt; cook 5-6 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  5. Add arborio rice and stir to coat. Cook for 2 minutes, stirring constantly, until edges of grains look translucent.
  6. Pour in white wine and stir until mostly absorbed, about 2-3 minutes, scraping the bottom of the pot.
  7. Add warm broth one ladleful (about ½ cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until rice is tender but still al dente.
  8. Stir in mashed acorn squash, remaining 2 tablespoons butter, and grated Parmesan. Stir vigorously for about 1 minute until creamy and well combined. Add a splash of warm broth if too thick.
  9. Season with salt and pepper to taste. Serve immediately in warm bowls, topped with crispy sage leaves, a drizzle of sage oil, and extra Parmesan if desired.

Notes

Don’t rinse the arborio rice; the starch is essential for creaminess. Keep broth hot throughout cooking. Stir gently every 30-45 seconds to avoid breaking the rice. Undercook slightly as risotto continues to cook from residual heat. For make-ahead, roast squash and fry sage up to 2 days ahead, or cook risotto 80% of the way and finish before serving.

Nutrition

Keywords: acorn squash risotto, fall risotto, creamy risotto, sage risotto, dinner party recipe, vegetarian risotto, gluten-free risotto

Find it online: https://sofiaspice.com/creamy-acorn-squash-risotto-best-fall-guest-favorite/