Winter Squash Sage Parmesan (Printable version)
Creamy winter squash cooked with sage and Parmesan, delivering warm, comforting flavors.
# What you need:
→ Vegetables
01 - 2 cups diced winter squash (butternut or acorn), peeled
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
11 - Salt and freshly ground black pepper, to taste
# How To:
01 - Heat the vegetable broth in a medium saucepan and keep warm over low heat.
02 - Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add onion and cook until soft and translucent, about 3 minutes.
03 - Add minced garlic and cook 1 minute. Stir in diced winter squash and cook until it starts to soften, about 5 minutes.
04 - Add Arborio rice and chopped sage, stirring for 2 minutes until rice is coated and slightly translucent.
05 - Pour in white wine and cook, stirring, until mostly absorbed.
06 - Ladle warm broth into rice mixture one cup at a time, stirring frequently. Allow liquid to absorb before adding more. Continue until rice is creamy and tender and squash is cooked, about 20–25 minutes.
07 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
08 - Plate immediately, garnishing with additional Parmesan and fresh sage if desired.
# Expert Advice:
01 -
- It looks fancy enough for guests but honest enough for a Tuesday night alone.
- The squash gets creamy and sweet without being dessert-like, thanks to the sage keeping everything savory.
- Forty-five minutes of gentle stirring becomes meditative once you find your rhythm.
02 -
- Don't abandon the pot during the broth additions—risotto needs attention and honest stirring to become creamy.
- If your squash pieces are too large, they'll still be hard when the rice is done; cutting them smaller than you'd normally cut vegetables is the move.
03 -
- Grate your Parmesan fresh just before serving; it melts better and tastes infinitely brighter than pre-shredded.
- If you're making this for someone who's vegetarian or vegan, this base recipe already works beautifully, and the vegan adaptations (vegan butter and plant-based cheese) taste genuine, not like a compromise.