This summer I joined a Community Supported Agriculture (CSA) for the first time. If you’re not familiar with what a CSA is, it’s basically where you support a local farmer by paying them up front for a “share” of vegetables and fruit, and then receiving your share from the farm weekly or bi-weekly. As a newbie to this concept of CSA’s, I quickly found out there were pros and cons to this process of purchasing produce. The ‘pros’ included trying new vegetables I had never seen/heard of, having a ton of produce every week, and I felt great knowing that I was supporting a local farmer. The ‘con’s turned out to be that I received a lot of things I’m not a big fan of, I felt like I couldn’t go to the farmer’s market because I was already getting enough produce from my CSA (and I love the farmer’s market!), and some weeks it was an inconvenience to have to pick it up.
All in all, joining a CSA was a great experience! My favorite part of the whole season was the last two weeks when I got a ton of winter squash. I got so many different types of squash I couldn’t even identify half of them, and there were so many of them I could barely carry them from my car to the house in the bag I had them in!
This risotto is one of my squash-athon recipes and it is definitely my favorite. Besides the star ingredient, the butternut squash, there is pancetta, shallots, sage, and Parmesan cheese, which all combine to make a super tasty and seasonal side dish. It’s a perfect accompaniment to a roasted chicken or turkey on a chilly fall evening. 
Butternut Squash and Sage Risotto
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
This creamy risotto combines roasted butternut squash, crispy pancetta, and fresh sage for a rich and flavorful side dish perfect for fall evenings.
Ingredients
- 1 (2-3 lb) butternut squash, peeled, seeded, and diced
- 2 tbsp (30 ml) olive oil
- 6 cups (1.4 L) vegetable broth
- 2 shallots, diced
- 2 oz (60 g) pancetta, diced
- 4 tbsp (60 g) salted butter
- 1 1/2 cups (360 ml) arborio rice
- 1/2 cup (120 ml) grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Toss the diced butternut squash with olive oil and season with salt. Spread evenly on a baking sheet and roast in the preheated oven for 30-40 minutes, tossing after 20 minutes, until tender and slightly caramelized.
- In a medium pot, warm the vegetable broth over low heat. Keep it warm but not boiling.
- In a large saucepan, melt 2 tbsp of butter over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside.
- In the same saucepan, add the remaining 2 tbsp of butter and the diced shallots. Cook until the shallots are soft and translucent, about 3-4 minutes.
- Add the arborio rice to the shallots and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted.
- Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the roasted butternut squash, crispy pancetta, grated Parmesan cheese, and chopped sage. Season with salt and black pepper to taste. Stir until everything is well combined and heated through.
- Serve the risotto warm, garnished with additional Parmesan cheese and sage if desired.
Notes
- For a vegetarian version, omit the pancetta and use a vegetable-based substitute.
- This risotto pairs well with roasted chicken or turkey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of broth to maintain its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 9
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Butternut Squash Soup
- Risotto allo Zafferano: Italian Saffron Risotto
- Herb Pork Chops with Apple Chutney
- Lemon and Butternut Squash Soup
Frequently Asked Questions
Can I make this risotto without the pancetta?
Yes — the notes explicitly suggest omitting the pancetta and using a vegetable-based substitute for a vegetarian version. The rest of the recipe stays the same: roast the squash at 400°F for 30–40 minutes, build the risotto with 4 tbsp butter, shallots, arborio rice, and the full 6 cups of vegetable broth, and finish with Parmesan and sage.
Why is the squash roasted rather than cooked directly in the pot?
Roasting the butternut squash at 400°F for 30–40 minutes allows it to caramelize and concentrate its natural sweetness before it enters the risotto — cooking it directly in the broth would leave it bland and waterlogged by comparison.
How do I reheat leftover risotto without it drying out?
The notes advise reheating gently on the stove with a splash of broth to maintain the creamy texture. Risotto firms considerably as it cools — the extra liquid loosens it back to a saucy consistency. Leftovers keep in an airtight container in the refrigerator for up to 3 days.
