---
title: Autumn Risotto with Butternut Squash, Sage, and Pepitas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/autumn-risotto-with-butternut-squash-sage-and-pepitas-560acc97fd2cb9ad1c8b4567
servings: 4
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 1900
source_chef: Recipe Development Team
review_highlights:
  - theme: Creamy Texture
    text: Loved the rich, creamy sauce made without heavy cream
  - theme: Autumn Flavors
    text: Perfect blend of roasted squash and savory herbs
image: "https://images.recipes.furrysalamander.com/autumn-risotto-with-butternut-squash-sage-and-pepitas.avif"
---
Preheat oven to 400 degrees. In a #medium pot{}, bring @veggie stock concentrate{2%cubes} and @water{2½%cups} to a simmer over low heat. Cut @butternut squash{1%unit} into ½-inch cubes if needed. Mince or grate @garlic{2%cloves}. Halve, peel, and finely chop @shallot{1%unit}.

Toss the butternut squash on a #baking sheet{} with 2%tsp of the @olive oil{1½%tbsp} and a pinch of @salt{1%tsp} and @black pepper{½%tsp}. Place in the oven for ~{25%minutes}, tossing halfway through cooking, until soft and golden brown.

Heat 1%tbsp of the remaining olive oil in a #large pan{} over medium heat. Add the garlic and shallot and cook, tossing, ~{3%minutes}, until very soft. Season with salt and pepper. Add @arborio rice{1½%cup} to the pan and cook, tossing, for ~{1%minutes}, until rice looks translucent. Reduce heat to medium-low.

Make the risotto: in ¼ cup increments, add the warm stock to the pan and stir frequently, until the liquid is absorbed by the rice. Continue this process until the rice is al dente and a loose, creamy sauce has formed, about ~{25%minutes}.

Finely chop @sage{1%handful}, reserving a few small leaves for garnish.

When the risotto is al dente, stir the butternut squash, chopped sage, @parmesan cheese{½%cup}, and 1%tbsp @butter{1%tbsp} into the pan. Season generously with salt and pepper.

Divide the risotto between plates and garnish with @pepitas{2%tbsp} and reserved sage leaves. Enjoy!