Can I roast the butternut squash ahead?

Yes. Roast it up to 2 days ahead, refrigerate it in an airtight container, and fold it into the risotto during the final few minutes to warm through.

How do I keep risotto creamy without overcooking it?

Keep the broth warm, add it one ladle at a time, and stir until each addition is mostly absorbed. Stop when the rice is tender with a slight bite and the mixture still flows softly.

Can I make this recipe dairy-free?

Yes. Use olive oil or dairy-free butter and finish with vegan Parmesan or a small sprinkle of nutritional yeast, checking labels to confirm they are gluten-free.

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Dinner

Gluten-Free Roasted Butternut Squash and Sage Risotto

Name: Gluten-Free Roasted Butternut Squash and Sage Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 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

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 9, 2026 · Updated Jul 1, 2026

Italian-inspired 30 mins glutenfreevegetariandairyfreeoptionsfamilyfriendlycomfortfoodmaincourseeasyseasonalquickrecipes30minutesorless

Enjoy a creamy gluten-free risotto that highlights roasted butternut squash and fresh sage for a warm, comforting gluten-free dinner. This quick and easy Italian-inspired recipe is vegetarian, dairy-free optional, family-friendly, and ideal for fall and winter seasonal meals under 30 minutes.

Gluten-Free Roasted Butternut Squash and Sage Risotto

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

Measured gluten-free ingredients for roasted butternut squash and sage risotto

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.

Creamy gluten-free roasted butternut squash and sage risotto in a bowl

Tips

Allergen Overlap Note

Check the vegetable broth, wine, Parmesan or vegan Parmesan, and butter substitute for gluten-free labeling, because these supporting ingredients are common cross-contact points. Keep the ladle and stirring spoon away from any gluten-containing sides served at the same meal.

Texture Expectations

The risotto should be creamy and loose, with rice that is tender but still has a slight bite. Add warm broth gradually and stir often; fold in the roasted squash near the end so the cubes stay caramelized instead of dissolving into the rice.

Dining With Non-GF Family Note

Serve the gluten-free risotto first with clean utensils, then let others add regular bread, extra cheese, or non-GF toppings at the table. Keeping the garnish bowls separate makes the shared dinner easier and more relaxed.

Frequently Asked Questions

Can I roast the butternut squash ahead?: Yes. Roast it up to 2 days ahead, refrigerate it in an airtight container, and fold it into the risotto during the final few minutes to warm through.
How do I keep risotto creamy without overcooking it?: Keep the broth warm, add it one ladle at a time, and stir until each addition is mostly absorbed. Stop when the rice is tender with a slight bite and the mixture still flows softly.
Can I make this recipe dairy-free?: Yes. Use olive oil or dairy-free butter and finish with vegan Parmesan or a small sprinkle of nutritional yeast, checking labels to confirm they are gluten-free.

Ingredient Replacements

If you need to adjust this Gluten-Free Roasted Butternut Squash and Sage Risotto to suit dietary preferences or allergies, here are some easy ingredient swaps to ensure everyone can enjoy this comforting dish:

Gluten-Free: This recipe is naturally gluten-free by using Arborio rice, but ensure your broth is also gluten-free certified.
Dairy-Free: Use olive oil or a dairy-free butter alternative instead of unsalted butter. Substitute Parmesan cheese with vegan Parmesan or nutritional yeast for a cheesy flavor without dairy.
Vegan: Omit unsalted butter and Parmesan cheese; instead, use plant-based butter and vegan Parmesan for richness and flavor.
Vegetarian: The recipe already suits vegetarian diets when using vegetable broth instead of meat-based broth.
Nut-Free: This dish does not contain nuts, so it’s safe for nut allergies as is.
Low-Carb / Paleo / Whole30: Traditional Arborio rice is not compliant; consider substituting with cauliflower rice although texture and cooking time will vary significantly.

These substitutions maintain the delicious and comforting essence of this seasonal Italian-inspired main course while accommodating common dietary needs and preferences.

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.

Read related air fryer guides and cooking tips.

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Gluten-Free Roasted Butternut Squash and Sage Risotto

Recipe Details

Ingredients

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