Maple Glazed Butternut Squash Risotto with Crispy Sage – A Cozy Gourmet Autumn Dinner

Hi, I’m Sarah Jansen, a traveler and food blogger who loves exploring how seasonal ingredients transform into unforgettable meals. Fall has always been my favorite season because it brings a sense of warmth and gathering, often expressed through the foods we cook. One of the dishes that never fails to embody autumn’s essence is Maple Glazed Butternut Squash Risotto with Crispy Sage.

This recipe brings together the best of comfort food and refined dining. The roasted butternut squash provides a natural sweetness, balanced by the nutty richness of parmesan and the earthiness of arborio rice. Maple syrup enhances the caramelized notes, while crispy sage leaves add a fragrant and textural contrast. Each spoonful is creamy, cozy, and filled with flavors that feel both rustic and elegant.

Whether you’re preparing a quiet dinner for two or showcasing your skills at a dinner party, this risotto makes a statement. It’s fall on a plate—hearty, nourishing, and undeniably gourmet.

Overview of Maple Glazed Butternut Squash Risotto

Risotto is a dish that often intimidates home cooks, but with patience and care, it transforms into something magical. This Maple Glazed Butternut Squash Risotto is a celebration of seasonal flavors paired with classic Italian technique. By slowly stirring warm broth into the arborio rice, the starches release, creating a naturally creamy texture without the need for heavy cream.

What sets this risotto apart is the addition of roasted butternut squash glazed with maple syrup. The squash caramelizes beautifully in the oven, deepening its flavor and giving the dish a subtle sweetness. Combined with salty parmesan cheese and butter, the risotto develops a layered richness that is comforting yet balanced.

To finish, crispy sage leaves fried in butter crown the dish, adding crunch and aroma. It’s a simple garnish that elevates the presentation to restaurant quality.

This recipe is ideal for autumn gatherings, holiday meals, or even a weeknight dinner when you crave something indulgent yet wholesome. It embodies warmth, sophistication, and seasonal abundance.

Ingredients for Maple Glazed Butternut Squash Risotto

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Risotto:

• 1 1/2 cups arborio rice
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cups chicken or vegetable stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter (for finishing)
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste

For the Crispy Sage Garnish:

• 2 tablespoons unsalted butter
• 10–12 fresh sage leaves

How to Maple Glazed Butternut Squash Risotto

The process begins with roasting the squash, which will later be folded into the risotto. Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and caramelized, turning halfway through.

While the squash roasts, heat stock in a saucepan and keep it warm over low heat—warm stock is essential for proper risotto texture.

In a large sauté pan or Dutch oven, melt butter with olive oil. Add diced onion and cook over medium heat until translucent, about 5 minutes. Stir in garlic and cook until fragrant. Add arborio rice, stirring until each grain is coated in fat and slightly toasted. Deglaze with white wine, stirring until absorbed.

Now begins the signature risotto method: add one ladle of warm stock at a time, stirring constantly until the liquid is absorbed before adding more. Continue for 18–20 minutes, until the rice is creamy and tender but still al dente.

Fold in roasted squash, parmesan, butter, nutmeg, salt, and pepper. Adjust seasonings.

For the garnish, melt butter in a small skillet and fry sage leaves until crisp. Drain on paper towels.

Instructions:

1. Roast the Squash: Preheat oven to 400°F (200°C). Peel and cube butternut squash into bite-sized pieces. Toss with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until caramelized and fork-tender. Remove from oven and set aside.
2. Prepare the Stock: In a medium saucepan, warm chicken or vegetable stock over low heat. Keeping the stock warm ensures the risotto cooks evenly and develops a creamy texture.
3. Sauté the Aromatics: In a large sauté pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
4. Toast the Rice: Add arborio rice and stir for 2 minutes until the grains are coated in fat and slightly toasted. This step gives depth of flavor and prepares the rice to absorb liquid.
5. Deglaze with Wine: Pour in white wine and stir continuously until it’s absorbed. This adds acidity and brightness.
6. Cook the Risotto: Begin adding warm stock one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente.
7. Finish the Risotto: Fold in roasted butternut squash, grated parmesan, 2 tablespoons butter, and nutmeg. Season with salt and pepper to taste. Stir gently until well combined and glossy.
8. Prepare the Sage Garnish: In a small skillet, melt butter and fry fresh sage leaves until crisp (about 30 seconds per side). Drain on paper towels.
9. Serve: Spoon risotto into shallow bowls. Top with crispy sage leaves, extra parmesan, and a drizzle of maple syrup if desired. Serve immediately.

Cook & Prep Times

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: ~1 hour

Nutrition Information (Per Serving – 4 servings)

• Calories: 510
• Protein: 12g
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 65g
• Fiber: 6g
• Sugar: 9g
• Sodium: 720mg

Serving of Maple Glazed Butternut Squash Risotto

This Maple Glazed Butternut Squash Risotto is best served in shallow bowls, allowing its creamy texture to shine. Garnish generously with crispy sage leaves and freshly grated parmesan for an elegant finish. A drizzle of maple syrup or a scattering of toasted pumpkin seeds adds another layer of autumn flair.

Pair this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc to cut through the richness. For a red option, a light Pinot Noir pairs beautifully with the earthy squash and sage.

To create a full menu, serve alongside a simple green salad with citrus vinaigrette and warm crusty bread. If making it the centerpiece of a holiday meal, complement it with roasted chicken or seared scallops.

Because risotto should be eaten immediately after cooking, serve it family-style, straight from the pan, for a rustic touch. This dish is cozy enough for weeknights yet refined enough for dinner parties—making it an all-around autumn showstopper.

Pro Tips & Variations

• Stir constantly for best creaminess—don’t walk away.
• For a vegan option, use vegetable broth, olive oil, and vegan parmesan.
• Add pancetta or bacon for a smoky twist.
• Garnish with roasted pecans or walnuts for crunch.
• Stir in a splash of cream at the end for extra richness.
• Use delicata squash as a substitute for butternut.

Final Thoughts

Cooking risotto is about more than technique—it’s about slowing down and savoring the process. This Maple Glazed Butternut Squash Risotto with Crispy Sage captures everything I love about autumn: warmth, comfort, and flavors that feel both nostalgic and elevated.

As a traveler, I’ve learned that the best meals don’t just fill you up; they create moments of connection. Serving this dish at your table will do exactly that. Its creamy texture, golden squash, and fragrant sage come together in a symphony of flavors that feel like fall in every bite.

Whether it’s the centerpiece of a cozy weeknight or the star at a holiday gathering, this risotto will impress and comfort in equal measure. It’s a dish worth making slowly, enjoying fully, and remembering long after the last spoonful.