Butternut Squash Risotto with Italian Sausage

Cozy autumn elegance in a meal? Say no more. This Butternut Squash Risotto with Italian Sausage is the luxurious, creamy dinner you didn’t know you needed. Sweet butternut squash, herby sage, and creamy fontina cheese are the key players in this risotto crowned with slices of savory and spicy Italian sausage that perfectly round out the meal. 

This dish is more involved than your standard pasta, requiring a bit of patience, but it’s well worth the effort for a truly memorable and satisfying dinner. Perfect for entertaining or a special family meal, it can be prepared ahead of time, allowing the flavors to meld beautifully. Whether served alongside a fresh green salad or roasted Brussels sprouts, this risotto promises to bring warmth, comfort, and a touch of sophistication to your autumn table.

Butternut Squash Risotto with Italian Sausage

Serves: 6 | Prep Time: 15 min. | Cook Time: 1 hr. 

Ingredients:

• 1 large butternut squash
• 3 tbsp. olive oil, divided
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 fresh sage leaves (and more for serving)
• 1 1/2 cups arborio rice
• 1 cup wine
• 2 tbsp. butter
• 6-8 cups vegetable or chicken broth, warmed
• 6 Italian sausage links, hot or mild
• 1 cup fontina cheese, shredded (Gouda, provolone, or gruyère work as well)
• 1/2 cup parmesan, shredded, adjust with more to your preference
• 1-2 tsp. vinegar, white wine, or sherry are good options, adjust with more to your preference
• salt and pepper to taste, pinch of sugar to taste
• For serving: Parmesan cheese, fresh cracked pepper, and red pepper flakes if desired

Instructions:

1. Preheat your oven to 425 degrees and line two baking sheets with tin foil or parchment paper. Slice your butternut squash in half vertically. Scoop out the seeds. Season both your squash with salt and olive oil.
2. Place the butternut squash on a baking sheet with the flesh side down. Bake in the oven until both the squash is fork-tender, about 45 – 60 minutes. Remove and set aside when ready.
3. On the other sheet pan, add the Italian sausage links and bake in the oven for 20-25 minutes (add the pan to the oven when the squash has 20-25 minutes remaining). 
4. While your squash is baking in the oven, start preparing your risotto. In a large, deep-sided sauté pan, heat about 2 tablespoons of olive oil. In a separate pot, heat the broth until just boiling, then simmer.
5. Sweat out the onions until they are soft, add the garlic and fresh sage leaves, and cook for 3-4 minutes. Next, add the Arborio rice and stir. Toast for about 2 minutes, until it is combined with the rest of the ingredients. Make sure to keep stirring so it doesn’t burn.
6. Next, add in your white wine and stir. When there is no more liquid, slowly start ladling the warm stock, about 1 cup or one ladle at a time, constantly stirring and mixing. 
7. Once all your broth has absorbed, add in the rest, 1 cup at a time, on a medium-low setting. Stay at the heat to continuously stir. 
8. When you have about 2 cups of broth remaining and the risotto is almost tender, scoop out the butternut squash flesh and add it to the pan. Mash well until everything is incorporated; the squash should be very soft and almost melt into the risotto, and a few clumps are fine.  
9. Add in the shredded cheese and gently stir. Add the remaining broth as needed to cook the risotto, adjusting its consistency as necessary. 
10. Adjust with more water/broth as needed and add more cheese as desired. Season with salt and pepper. Finish with a touch of vinegar; either white wine vinegar or sherry vinegar is a good option.
11. Spoon the risotto into a shallow pasta bowl, slice the Italian sausage links, and top with the Italian sausage. Top with more fresh sage leaves, Parmesan, and a sprinkle of red pepper flakes if desired.  

Notes:

• The risotto can easily be scaled to serve a few or a large crowd. 
• To make ahead, make the risotto as instructed and store it in an airtight container for 3-5 days. To reheat, warm on the stovetop or in the oven, using extra stock to loosen the risotto as needed. Warm through and serve. 
• Serve with roasted vegetables like broccoli or Brussels sprouts, or a simple side salad.