Winter Squash Sage Parmesan

The kitchen window was fogged with steam, and I stood stirring a pot of rice that had just started to release its starch into the broth. My neighbor had dropped off a butternut squash from her garden that morning, still dusted with soil, and I wanted to do it justice. I'd never made risotto before, but the rhythm of the ladle and the spoon felt oddly meditative, like I'd been doing it for years.

I made this for my sister the night she came over feeling completely burned out. We didnt talk much while I cooked, just stood around the stove with glasses of wine, and she kept sneaking bites of the squash straight from the pan. By the time we sat down to eat, she was laughing again.

Ingredients

• Winter squash: Butternut is sweet and smooth, but acorn works too if thats what you have, just make sure the cubes are small so they cook evenly.
• Arborio rice: This is the rice that makes risotto creamy without adding cream, the starch does all the work if you stir it right.
• Vegetable broth: Keep it warm on the stove or the rice seizes up when you add cold liquid, learned that the hard way.
• White wine: It cuts through the richness and adds a brightness you cant get anywhere else, use something youd actually drink.
• Parmesan: Grate it fresh, the pre shredded stuff doesnt melt the same and you lose that nutty depth.
• Sage: Fresh sage smells like autumn in a pan, if you only have dried, use less or it gets bitter.
• Butter: I add it in stages, once at the start for flavor and once at the end for that glossy finish.
• Garlic and onion: They build the base, cook them slow so they sweeten instead of burn.
• Heavy cream: This is optional, but a splash at the end makes it feel like a hug in a bowl.

Instructions

Warm the broth:

Keep it simmering gently in a separate pot so every ladleful you add to the rice stays hot. Cold broth stops the cooking process and makes the rice gummy instead of creamy.

Soften the aromatics:

Melt the butter and let the onion cook slowly until it turns soft and almost translucent, then add the garlic just long enough to smell it. You want sweetness here, not color.

Cook the squash:

Stir the squash cubes into the butter and let them pick up a little caramelization on the edges. They should start to soften but not fall apart yet, that happens later with the broth.

Toast the rice and sage:

Add the rice and chopped sage, stirring until every grain is coated and the edges turn slightly see through. This step locks in the texture and wakes up the sage.

Deglaze with wine:

Pour in the wine and scrape up any bits stuck to the pan, stirring until the liquid almost disappears. The kitchen will smell incredible right about now.

Add broth gradually:

Ladle in the warm broth one scoop at a time, stirring often and waiting until its mostly absorbed before adding more. This is where the magic happens, the rice releases starch and everything turns silky.

Finish with butter and cheese:

When the rice is tender but still has a little bite and the squash is soft, pull it off the heat. Stir in the last bit of butter, the Parmesan, and cream if youre using it, then taste and adjust the salt and pepper.

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I remember serving this to a friend who claimed she didnt like squash. She finished her bowl and asked if there was more, then admitted maybe shed been wrong about squash all along. That felt better than any compliment.

What to Do with Leftovers

Risotto thickens up in the fridge overnight, but you can bring it back to life with a splash of broth or water in a pan over low heat. I've also formed cold risotto into patties, pan fried them in a little butter until crispy, and eaten them for breakfast with a fried egg on top.

How to Make It Your Own

If you want it vegan, swap the butter for olive oil and skip the Parmesan or use a cashew based version. I've added roasted mushrooms when I had them around, and sometimes I throw in a handful of spinach at the very end just to wilt it in. The recipe is forgiving if you listen to it while you cook.

Pairing and Serving Ideas

This works as a main dish with a simple green salad on the side, or you can serve smaller portions as a first course before roasted chicken or fish. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly, and if you have any extra sage, fry a few leaves in butter until crispy and scatter them on top.

• Serve it in wide, shallow bowls so it cools just enough to eat right away.
• Top with extra Parmesan and a crack of black pepper for a little sharpness.
• Pair with crusty bread to soak up every last bit at the bottom of the bowl.

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This dish taught me that comfort food doesnt have to be complicated, just patient. I hope it becomes one of those recipes you make on a cold night when you need something to hold onto.

Recipe Questions & Answers

→ What type of squash works best for this dish?

Butternut or acorn squash are ideal due to their tender texture and natural sweetness, but other winter squashes like kabocha or delicata also work well.

→ Can I use another type of rice?

Arborio rice is preferred for its high starch content, which creates the creamy texture, but Carnaroli or Vialone Nano can be suitable alternatives.

→ What can substitute Parmesan cheese if needed?

For dairy-free options, use vegan cheese alternatives or nutritional yeast to add a similar umami flavor.

→ Is white wine necessary in the cooking process?

White wine adds acidity and depth; however, it can be omitted or replaced with a splash of lemon juice or additional broth if preferred.

→ How do I achieve the perfect creamy texture?

Slowly adding warm broth one ladle at a time and stirring frequently helps release starches from the rice, ensuring a smooth, creamy consistency.