If there’s a dish that embodies cozy fall dinners, it’s Butternut Squash and Sausage Risotto – a bowlful of true comfort! Imagine creamy Arborio rice, caramelized cubes of sweet butternut squash, savory sausage, and a generous sprinkle of parmesan coming together in every rich, golden bite. This is a dish that’s both elegant enough for a special dinner and hearty enough to leave you blissfully satisfied on any chilly evening.

Butternut Squash and Sausage Risotto – Recipe

Ingredients You’ll Need

Simplicity shines when every ingredient pulls its weight! For Butternut Squash and Sausage Risotto –, each element adds color, texture, and depth of flavor, creating a medley that’s so much greater than the sum of its parts.

Butternut squash: Sweet, nutty cubes that roast up tender, adding both flavor and beautiful color to the risotto.
Olive oil: Divided between roasting the squash and sautéing, enhancing richness throughout the dish.
Salt and pepper: Essential for coaxing out all the savory and sweet notes from your veggies and sausage.
Italian sausage (mild or spicy): Brings irresistible savoriness and just the right amount of heartiness; pick your preferred heat level!
Onion: Fragrant and buttery-soft when sautéed; forms the classic base for perfect risotto.
Garlic: Just a touch, but its aromatic punch lifts every bite.
Arborio rice: The star grain for risotto—its natural starches build that dreamy, creamy texture you crave.
Chicken broth: Always go for warm, quality broth; it’s absorbed little by little for flavor in every grain.
Parmesan cheese: Creamy, nutty, and salty, it melts in at the end, tying everything together.
Butter: For the final luxurious finish, adding gloss and silkiness to the risotto.
Fresh sage or parsley (optional garnish): A pop of green that brings freshness and a hint of herbal brightness.

How to Make

Step 1: Roast the Butternut Squash

Begin by preheating your oven to 400°F (200°C). Toss the peeled, cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and some black pepper. Arrange it on a baking sheet and roast for 25 to 30 minutes, stirring once, until the edges are deliciously caramelized and the centers are fork-tender. Roasting draws out that natural sweetness and gives every cube a hint of golden goodness that makes this Butternut Squash and Sausage Risotto – so special.

Step 2: Brown the Sausage

While the squash is getting golden in the oven, heat the rest of your olive oil in a large skillet or Dutch oven on medium-high heat. Add the sausage (casings removed) and break it up into small, bite-sized crumbles as it cooks. Give it time—let those bits get nice and brown, since those caramelized edges mean big flavor. Once cooked, scoop the sausage out and set it aside for later; keep all those wonderful browned bits in the pan!

Step 3: Sauté the Onion and Garlic

In the same pan (no need to wash away any tasty sausage flavor), toss in your finely chopped onion. Let it soften and turn translucent, about 5 minutes, stirring occasionally. Next, add the garlic and cook briefly—just until fragrant, about a minute. This aromatic base forms the backbone of your Butternut Squash and Sausage Risotto –.

Step 4: Toast the Rice

Stir the Arborio rice into the onion and garlic mixture, making sure every grain gets coated in oil and flavor. Let it toast gently for a minute or two. You’re looking for the rice to turn slightly translucent with a tiny white core—this step helps it retain its shape and gives the finished risotto a wonderful, toothsome bite.

Step 5: Add Broth Gradually

Now comes the classic risotto rhythm! Add warm chicken broth one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding the next pour. This takes about 20 minutes and transforms the starches in the rice into a creamy, luxurious base. The constant stirring and patience are well worth it—the result is what gives Butternut Squash and Sausage Risotto – its signature luscious texture.

Step 6: Finish with Butternut Squash, Sausage, and Cheese

Once your rice is al dente and surrounded by a creamy sauce, stir in the roasted butternut squash and cooked sausage. Remove the pan from heat and add grated Parmesan cheese and the butter, stirring until melted and fully combined. Taste and add salt and pepper as needed. At this point, your Butternut Squash and Sausage Risotto – is ready to be scooped into bowls and devoured!

How to Serve

Garnishes

Garnish is much more than a pretty touch here—it adds flavor and freshness. Top each serving with a sprinkle of chopped fresh sage or parsley. The herbs give brightness that contrasts perfectly with the creamy, rich risotto. If you’re feeling indulgent, shave a little extra Parmesan over each bowl right before serving.

Side Dishes

Butternut Squash and Sausage Risotto – is luxurious and filling enough to steal the spotlight, but a simple side can round out your meal. Think a crisp green salad with a vinaigrette, some garlicky sautéed greens, or soft, warm bread for soaking up every last spoonful of risotto. Even a glass of white wine feels celebratory with this dish.

Creative Ways to Present

Take your Butternut Squash and Sausage Risotto – to the next level by serving it in roasted squash halves for a stunning fall table centerpiece. Or, shape cooled risotto into small cakes and pan-fry them for crunchy, golden risotto patties—a fun twist for brunch or leftovers! Individual ramekins topped with extra cheese and broiled until bubbly make for a charming dinner party presentation.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Butternut Squash and Sausage Risotto – into an airtight container and refrigerate for two to three days. The flavors meld and deepen even more overnight, making the next day’s meal almost as good as the first! Just remember to give it a little love when reheating to maintain that creamy consistency.

Freezing

Risotto is best enjoyed fresh, but you can freeze leftovers if needed. Spoon cooled risotto into portioned, freezer-safe containers. Thaw overnight in the fridge before reheating. While freezing can slightly alter the texture (it may be a bit less creamy), it’s still a pretty delicious solution for quick meals down the road!

Reheating

When ready to reheat, transfer risotto to a pan on the stove and add a splash of broth or water. Warm it gently over low heat, stirring often until creamy and heated through. If using the microwave, cover the risotto and stop to stir, adding a little extra liquid as needed. Finish with a sprinkle of Parmesan or fresh herbs to revive that just-made flavor.

FAQs

Can I use a different type of squash or pumpkin?

Absolutely! While traditional butternut squash is ideal for its sweetness and texture, acorn squash, delicata, or even small cubes of pumpkin can work. Just be sure to roast them until tender and caramelized for the best results in your risotto.

Is it possible to make this risotto vegetarian?

Yes! Simply skip the sausage and use vegetable broth instead of chicken broth. You might want to add some sautéed mushrooms or an extra handful of roasted squash to amp up the umami and keep the dish hearty.

Can I substitute the Arborio rice with another grain?

Risotto’s signature creaminess relies on short-grain rice like Arborio, Carnaroli, or Vialone Nano, thanks to their high starch content. While you could experiment with other short-grain rices, long-grain or non-rice grains just won’t provide that iconic creamy texture.

What’s the best way to keep the risotto from getting gluey?

The key is patience and stirring! Add the warm broth gradually, wait for each addition to absorb before adding more, and don’t rush the process. Turn off the heat once the risotto looks loose and silky. It thickens quickly as it sits, so serve right away for the most luscious texture.

How can I make Butternut Squash and Sausage Risotto – ahead for a dinner party?

Make the risotto up to the point just before adding the final ladle of broth. Spread it on a baking sheet to cool quickly, then refrigerate. When ready to serve, return it to the pot with the final broth, finish with butter and cheese, and stir in the squash and sausage. This method lets you serve restaurant-quality risotto without being glued to the stove!

Final Thoughts

There’s something magical about stirring a warm pot of Butternut Squash and Sausage Risotto – knowing every spoonful will be creamy, satisfying, and bursting with fall comfort. Don’t wait for a special occasion—treat yourself and your loved ones to this dish soon!