Winter Squash Sage Parmesan (Printable)

Creamy, comforting winter squash with fragrant sage and savory Parmesan cheese.

# What You'll Need:

→ Vegetables

01 - 2 cups peeled and diced winter squash (butternut or acorn)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1 1/2 cups Arborio rice

→ Liquids

05 - 4 cups vegetable broth, kept warm
06 - 1/2 cup dry white wine

→ Dairy & Cheese

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
09 - 2 tablespoons heavy cream (optional)

→ Herbs & Seasoning

10 - 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat vegetable broth in a medium saucepan and maintain over low heat.
02 - Melt 2 tablespoons butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add onion and cook until translucent, approximately 3 minutes.
03 - Stir in minced garlic and cook for 1 minute. Add diced winter squash and cook, stirring occasionally, until it begins to soften, about 5 minutes.
04 - Incorporate Arborio rice and chopped sage, stirring continuously for 2 minutes to coat the rice and render it slightly translucent.
05 - Pour in white wine and stir until the liquid is mostly absorbed by the rice.
06 - Add warm broth one ladle at a time, stirring frequently. Permit each addition to be mostly absorbed before adding more. Continue until rice is creamy, al dente, and squash is tender, about 20 to 25 minutes.
07 - Remove from heat and stir in remaining 1 tablespoon butter, Parmesan cheese, and optional heavy cream. Season with salt and pepper to taste.
08 - Serve immediately, garnishing with extra Parmesan and fresh sage if desired.

# Expert Suggestions:

01 -
  • The squash melts into the rice and creates pockets of sweetness you dont expect.
  • Stirring becomes this quiet, grounding ritual that clears your head after a long day.
  • It tastes like something youd order at a restaurant, but youre the one who made it happen.
02 -
  • Do not walk away while the rice is cooking, it needs attention or it sticks and scorches on the bottom.
  • The rice is done when it tastes creamy but still has a firm center, not mushy, that means you went too far.
  • If you run out of broth before the rice is tender, just use hot water, it wont ruin anything.
03 -
  • Use a heavy bottomed pan so the heat distributes evenly and nothing scorches while you stir.
  • Grate the Parmesan right before you add it, the flavor is brighter and it melts into the rice without clumping.
  • Taste the rice a few minutes before you think its done, that way you can control the final texture instead of guessing.

Return