Butternut Squash Risotto with Sausage and Crispy Sage is the ultimate comfort dinner! Tender rice is flavored with bold ingredients like Pinot Grigio, sweet Italian sausage, sage leaves, and SO much more. Flavor-packed and irresistibly decadent, this is a dinner that’s going to seriously elevate your weeknight routine.

A white bowl is filled with butternut squash risotto.

Butternut Squash Risotto with Sausage and Crispy Sage

Rich, creamy butternut squash risotto with sausage and crispy sage is an easy, elegant dish perfect for all of your entertaining needs. It’s not only super simple to make, it can also be made in advance so you can mingle with your guests at your own party! A crazy thought, right?! It’s not just designed for dinner parties, either. This risotto has quickly become a weeknight family favorite dinner in my household, and not just in the fall.

For the absolute BEST results, make sure you’re using homemade Butternut Squash Puree when you make this easy risotto. It may take a little extra time, but I promise the added effort pays off in the end by giving you the most fresh, natural butternut squash flavor. Speaking of ingredients, don’t skip out on the Pinot Grigio, either! It imparts a sweet note to the dish that’s delightfully rich and buttery.

The rice soaks up the flavors of the wine, butternut squash, and so much more that creates the wonderfully flavorful palate. The wine and butternut puree also help to create a creamy texture that’s just incredible and necessary when making risotto! Each spoonful of this stuff is seriously a bite of pure, creamy heaven. With the additions of sausage and sage, it really becomes over the top delicious!

Two small white bowls are filled with risotto next to a checkered serving bowl filled with it too.

How to Make It

Simmer. In a medium saucepan, add the chicken stock and bring to a simmer.

Cook the sausage. In a large pot, brown the sausage over medium high heat until cooked through and no longer pink. Using a slotted spoon, transfer the sausage to a bowl and set aside.

Cook the onion. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 more minute.

Toast the rice. Stir the rice into the onion mixture and toast for 1-2 minutes.

Add the wine. Add the Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated.

Stir in the stock. Ladle 1 cup of chicken stock to the rice and stir frequently until the stock is almost evaporated. Continue adding chicken stock to the rice, one cup at a time, until all the stock is added and the risotto is creamy.

Add more ingredients. Stir in the butternut squash, nutmeg, salt, pepper and sausage. Turn off the heat, cover and keep warm.

Cook the sage. Add the canola oil to a small saucepan over medium high heat. When the oil is hot, add the sage leaves 4-5 at a time and fry for about 1 minute until crispy. Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining sage leaves until they’re all fried.

Enjoy! Garnish the risotto with the sage leaves and sprinkle with parmesan cheese right before serving.

Two bowls of risotto are placed next to a large serving bowl.

How long will butternut squash risotto stay fresh?

In an airtight container in the fridge, your leftovers will stay fresh for about 4-5 days. To reheat it, pop it into the microwave and reheat it in 30 second intervals, stirring every time it stops. You could also reheat it back on the stove in a pot over medium heat, stirring until it’s heated all the way through.

Can I freeze butternut squash risotto?

Yep! Once it’s fully cooled to room temperature, place the risotto into an airtight food storage container. It’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating it in either the microwave or the stove top.

A bowl of risotto is topped with a cinnamon stick and fresh sage.

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A white bowl is filled with butternut squash risotto.

Get the Recipe: Butternut Squash Risotto with Sausage and Crispy Sage

Easy to make Butternut Squash Risotto is made better with sausage and crispy sage. Simple, elegant and comforting.
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Ingredients

  • 6 cups chicken stock
  • 8 ounces sweet Italian sausage, casing removed
  • 1 1/2 cups diced sweet onion
  • 3 garlic cloves, minced
  • 2 cups Arborio Rice
  • 1 cup DaVinci Pinot Grigio
  • 1 1/2 cups butternut squash puree
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/4 cup fresh sage leaves
  • 1/4 cup canola oil
  • 1/2 cup grated parmesan cheese

Instructions 

  • In a medium saucepan, add the chicken stock and bring to a simmer.
  • In a large pot, brown the sausage over medium high heat until cooked through and no longer pink.
  • Using a slotted spoon, transfer the sausage to a bowl and set aside.
  • Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 more minute.
  • Stir the rice into the onion mixture and toast for 1-2 minutes.
  • Add the DaVinci Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated.
  • Ladle 1 cup of chicken stock to the rice and stir frequently until the stock is almost evaporated. Continue adding chicken stock to the rice, one cup at a time, until all the stock is added and the risotto is creamy.
  • Stir in the butternut squash, nutmeg, salt, pepper and sausage. Turn off the heat, cover and keep warm.
  • Add the canola oil to a small saucepan over medium high heat. When the oil is hot, add the sage leaves 4-5 at a time and fry for about 1 minute until crispy.
  • Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining sage leaves until they’re all fried.
  • Garnish the risotto with the sage leaves and sprinkle with parmesan cheese right before serving.

Notes

Risotto is best served soon after making it.
Serving: 0g, Calories: 479kcal, Carbohydrates: 52g, Protein: 14g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 855mg, Potassium: 439mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2845IU, Vitamin C: 8.3mg, Calcium: 102mg, Iron: 3.2mg