Breakfast
Freeflourish
Gluten-Free Roasted Butternut Squash and Sage Risotto
By Freeflourish Editorial TeamPublished Apr 9, 2026 | Updated Jul 1, 2026
Italian-inspired
30 mins
glutenfreedairyfreeoptionsfamilyfriendlycomfortfoodmaincourseeasyseasonalquickrecipes30minutesorless
Gluten-Free Roasted Butternut Squash and Sage Risotto with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
Italian-inspired
Ingredients
Servings
4
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional, or substitute with additional gluten-free broth)
- 4 cups vegetable broth, kept warm (ensure gluten-free)
- 1 tablespoon fresh sage leaves, chopped
- 2 tablespoons dairy-free butter or olive oil (for dairy-free option) or unsalted butter (optional)
- 1/4 cup grated Parmesan cheese or vegan Parmesan (optional)
- Fresh sage leaves, for garnish
Instructions
-
Preheat oven to 425 degrees F (220 degrees C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from oven and set aside.
-
In a large heavy-bottomed skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
-
Add the minced garlic and cook for another 30 seconds until fragrant.
-
Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is well coated and slightly toasted.
-
Pour in the white wine (if using) and stir until mostly absorbed.
-
Add 1/2 cup of the warm vegetable broth to the rice, stirring continuously until the liquid is mostly absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes, resulting in creamy, tender rice with a slight bite.
-
When the rice is nearly done, gently fold in the roasted butternut squash cubes and chopped fresh sage leaves. Cook for another 1-2 minutes to warm through and blend flavors.
-
Remove from heat. Stir in dairy-free butter or unsalted butter (if using), and Parmesan or vegan Parmesan cheese if desired. Adjust seasoning with additional salt and pepper to taste.
-
Serve warm, garnished with fresh sage leaves.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of certified gluten-free vegetable broth, stirring until creamy again. Freezing is not ideal because risotto can turn grainy, but it can be frozen for up to 1 month if needed.
Related Articles
Read related guides and practical cooking tips.
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register