Winter Squash Sage Parmesan (Printable)
A creamy Italian dish highlighting winter squash, sage, and Parmesan for cozy evenings.
# What You'll Need:
→ Vegetables
01 - 1½ lbs winter squash, peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1½ cups Arborio rice
→ Liquids
05 - 5 cups vegetable broth, kept warm
06 - 1 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream (optional)
→ Herbs & Seasonings
10 - 8 fresh sage leaves, finely chopped, plus extra for garnish
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Oils
13 - 2 tbsp extra-virgin olive oil
# How-to Steps:
01 - Heat the olive oil and 2 tablespoons of butter in a large heavy saucepan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
02 - Stir in the minced garlic and chopped sage leaves; sauté for 1 minute until fragrant.
03 - Add the diced winter squash, season with salt and black pepper, and cook for 5 minutes, stirring occasionally.
04 - Incorporate the Arborio rice and cook for 2 minutes, stirring to toast the grains lightly.
05 - Pour in the white wine and simmer, stirring continuously until it is mostly absorbed by the rice.
06 - Add warm vegetable broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, approximately 20 to 25 minutes.
07 - Adjust seasoning to taste. Stir in the remaining 1 tablespoon of butter, grated Parmesan, and heavy cream if using, blending until smooth and creamy.
08 - Remove from heat and let rest for 2 minutes. Serve garnished with extra sage leaves and additional Parmesan if desired.
# Expert Pointers:
01 -
- The squash gets so silky it practically melts into the rice, creating a natural creaminess that doesn't feel heavy.
- Sage and Parmesan together hit a savory-herbal note that tastes far more impressive than the effort required.
- It's the kind of dish that feels fancy enough for guests but honest enough to eat alone on a quiet Tuesday.
02 -
- The broth absolutely must stay warm; I learned this the hard way when a cold ladle dropped into the pot and turned the whole batch grainy and sad.
- Don't walk away from the stove—constant stirring isn't optional, it's what creates the creaminess. The starch from the rice is released into the liquid, and that's the magic.
- Taste the rice at the 20-minute mark; some batches cook faster depending on heat and rice variation, and there's nothing worse than overdone risotto.
03 -
- Use a heavy-bottomed saucepan; thin pans create hot spots that cook the rice unevenly and can make it stick or burn on the bottom.
- Freshly grated Parmesan melts silkily into the risotto, while pre-shredded cheese has anti-caking agents that make it separate and look grainy instead of creamy.