---
title: Autumn Risotto with Butternut Squash, Sage, and Pepitas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/autumn-risotto-with-butternut-squash-sage-and-pepitas-560acc97fd2cb9ad1c8b4567
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 1900
source_chef: Recipe Development Team
nutrition:
  calories: 670
  protein: 20
  fat: 30
  saturated fat: 10
  carbohydrates: 88
  sugar: 5
  fiber: 9
  sodium: 577
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/Veggie/autumn-risotto-with-butternut-squash-sage-and-pepitas.avif"
---
Preheat oven to 400 degrees. In a #medium pot{}, bring the @veggie stock concentrate{4%unit} and @water{2½%cup} to a simmer over low heat. Cut the @butternut squash{16%oz} into ½-inch cubes if they aren't already. Mince or grate the @garlic{4%clove}. Halve, peel, and finely chop the @shallot{2%unit}.

Toss the butternut squash on a #baking sheet{} with 2 teaspoons of @olive oil{10%tsp} and a pinch of @salt{} and @black pepper{}. Place in the oven for ~{25%minutes} to ~{30%minutes}, tossing halfway through cooking, until soft and golden brown.

Heat 1 tablespoon of olive oil in a #large pan{} over medium heat. Add the garlic and shallot and cook, tossing, ~{3%minutes} to ~{4%minutes}, until very soft. Season with salt and pepper. Add the @arborio rice{1.5%cup} to the pan and cook, tossing, for ~{1%minutes} to ~{2%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 absorbed by the rice. Continue this process until the rice is al dente and a loose, creamy sauce has formed, about ~{25%minutes} to ~{30%minutes}.

Finely chop the @sage{½%oz}, reserving a few small leaves for garnish.

When the risotto is al dente, stir the butternut squash, chopped sage, @parmesan cheese{2%oz}, and 1 tablespoon of @butter{2%tbsp} into the pan. Season generously with salt and pepper.

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