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Roasted Butternut Squash Risotto with Sage and Blue Cheese

Roasted butternut squash risotto with sage that’s cooked in the classic way resulting in a rich and creamy meal that I top with blue cheese.

The roasting of the butternut squash adds a little extra time to cooking this delicious recipe, but you can do this 2-3 days in advance which means the dish will cook in around 30-35 minutes.

Overhead roasted butternut squash and sage risotto served with Roquefort cheese.

Risotto alla Zucca

I love cooking risotto, for me it is a dish that I cook when I don’t know what else to cook.

You can make them from pretty much any ingredients you have lying around. Mine vary from smoked mackerel and pea risotto and tomato risotto all the way through to a delicious black pudding risotto and chicken and chorizo risotto.

I find the whole process of adding stock and stirring whilst sipping wine and listening to music very cathartic and incredibly relaxing.

This butternut squash risotto recipe uses some of the finest autumnal ingredients that just work well together to create comfort food heaven.

The roasted butternut squash puree is joined by sage, which is a wonderful flavour combination.

I round it all out with some crumbled blue cheese, I use Roquefort, and that’s it, job done!

This cooking malarkey is simple!

It is nothing more than a series of simple techniques which can all be learned.

Close-up butternut squash and sage risotto served with Roquefort cheese.

Frequently Asked Questions

What risotto rice should I use?

I base all of my risotto recipes on Arborio rice because it is the most commonly available.

This recipe is equally good, if not better made with carnaroli rice, rice that has a higher starch content which leads to an even creamier mouthfeel.

Can I use a different type of squash?

Yes, absolutely. My cooking is very much focused on cooking for two, and as a result butternut squash is the logical choice.

You can often buy small ones that leave no waste, but you can use whatever you like.

What can I do with leftover butternut squash?

If you can only get your hands on a larger squash, don’t worry, here are a few options that will help you use the leftovers

How do I store leftover squash?

Try and keep it in a large “lump”, so cut it in half and roast half for this recipe. Then tightly wrap the other half in cling film and keep it in the fridge. You should get 3 or 4 days out of it.

Can I use a different blue cheese?

Yes, you could use everything from gorgonzola to Danish blue and all the way through to the mighty Stilton, choose something that you like!

Can I use dried sage?

Yes, depending on how fresh your dried sage is use between half and one tablespoon.

Roasted butternut squash and sage risotto served with Roquefort cheese.

Serving Suggestions

Risotto is a wonderful one-bowl meal of loveliness that needs little else, and this roasted butternut squash number is no different!

However, I almost always serve a risotto with some form of bread, I prefer either some toasted ciabatta or fresh focaccia.

My wife prefers garlic bread or cheesy garlic bread so I’ll leave it for you to guess who usually wins.

However, we both agree that the rest of the left over wine must be consumed with the risotto!

Overhead close-up butternut squash and sage risotto served with Roquefort cheese.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Oven.
  • Roasting dish.
  • 28cm or 11″ frying pan or skillet.
  • Small saucepan to keep the stock warm.
  • Ladle, stirring and serving spoons.
  • Spoon and fork for scooping out and mashing the butternut squash.
  • Kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring jug, cups and spoons.
Roasted butternut squash risotto with sage and blue cheese served with garlic bread.
Yield: 2 Servings

Roasted Butternut Squash Risotto Recipe with Sage and Blue Cheese

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Roasted butternut squash puree is at the heart of this delicious and comforting risotto recipe which is paired with the classic flavours of sage and blue cheese.


  • 1 Small (500g) Butternut Squash
  • 1-2 Tbsp Olive Oil
  • ½ Tsp Coarse Sea Salt
  • ½ Tsp Black Pepper
  • 175g (¾ Cup) Risotto Rice
  • 30g (2 Tbsp) Butter
  • 35g (1 Small) Banana Shallot
  • 50g (1 Stick) Celery
  • 2 Garlic Cloves
  • 175ml (¾ Cup) White Wine
  • 500ml-650ml (2½ Cups) Vegetable Stock
  • 16-24 Sage Leaves
  • 100g (1 Cup) Roquefort Cheese


  1. Cut the pumpkin in half and scoop out the seeds, place it in a roasting dish, drizzle over the olive oil, and sprinkle with salt and pepper. Roast for 55-60 minutes at 180°C or 350°F and set aside to cool a little.
  2. Cut the shallot in half, peel it and then dice it as finely as you can.
  3. Dice the celery as finely as you can.
  4. Peel the garlic and dice it as finely as you can.
  5. Cut the sage leaves into thin strips.
  6. Heat the vegetable stock to a slow simmer.
  7. Heat a 28cm or 11" frying pan or skillet over a medium-high heat and add the butter.
  8. When the butter begins to foam add the diced shallot and and celery and cook until softened, this will take around 4-5 minutes. If they begin to colour reduce the heat a little.
  9. Add the garlic and cook for 1 minute.
  10. Pour in the risotto rice and stir until the grains become translucent at the edges, this should take 2-3 minutes.
  11. Add the shredded sage, pour over the white wine and stir until almost all of the wine has evaporated/been incorporated into the rice.
  12. Turn the heat down a little and slowly stir in the hot vegetable stock a ladle full at a time. Stirring continually, making sure almost all of the stock has been incorporated each time and the pan is almost dry. As you get to the end of the cooking process you can add more stock at a time.
  13. Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 mins.
  14. Scoop the roasted squash from the skins which should be cool enough to handle now, and mash with a fork to form a puree. It should yield around 300g or 1 cup of roasted butternut squash puree.
  15. Stir the squash puree into the risotto and cook until it is all incorporated and creamy, then remove from the heat and add a lid, letting the dish sit for 5 minutes.
  16. Whilst the risotto is relaxing crumble the Roquefort cheese, then serve the risotto topped with the crumbled cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 486Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 1489mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 10g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 9th of February 2020

Okay I had to tweak a few ingredients according to what I had in stock - used leaks instead of celery, which worked out fine and basmati rice, which still turned out creamy! Also didn't have any blue cheese but will definitely consider having some for the next time I make this...cause there will be a next time! Thank you, it was delicious. Also refreshing to see a 'male' cooking site (please no one take this the wrong way!) will be checking out more.

Brian Jones

Monday 10th of February 2020

Hey Lucie... Glad you liked the recipe, it will be even better with good risotto rice :) I have almost 500 recipes kicking around so plenty for you to get you teeth stuck into, see what I did there ;)

We are definitely in the minority but there are a few of us guys out there obsessed enough with cooking to run little food sites like this.




Wednesday 31st of October 2018

This is delicious. I'm a huge fan of risotto. You have inspired me to make this ASAP. It's such a great fall meal!

Brian Jones

Friday 2nd of November 2018

Thank you, enjoy!


Monday 29th of October 2018

Your ingredients do not say how much Sage to add. It also does not say when to add the garlic.

Brian Jones

Monday 29th of October 2018

Thank you for bringing this to my attention, I have updated the recipe :)


Wednesday 2nd of May 2018

Really love the colours in this risotto and walnuts and blue cheese are such a great contrasting combination.

Brian Jones

Thursday 3rd of May 2018

Thanks Amanda.

Corina Blum

Wednesday 2nd of May 2018

This looks so tasty! I think the combination of the walnuts, pumpkin and blue cheese sounds like a real winner.

Brian Jones

Thursday 3rd of May 2018

Thanks Corina

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