This fall-inspired dish is not only delicious but also showcases the rich flavors of olive oil in both the roasted butternut squash and the creamy risotto. Enjoy!

Makes: 4 Servings |  Preparation Time: 15-20 minutes

Ingredients - Roasted Butternut Squash

  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons of La Panza Extra Virgin Olive Oil
  • Salt and black pepper to taste
  • 1 teaspoon dried sage or 8-10 fresh sage leaves

Ingredients - Risotto

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons of La Panza Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste


Roast the Butternut Squash:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, black pepper, and dried sage. If you're using fresh sage leaves, you can add them to the mix as well.
  3. Spread the seasoned squash in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes or until the butternut squash is tender and slightly caramelized. If you're using fresh sage leaves, you can crisp them up by placing them on the squash during the last 5-10 minutes of roasting.

Prepare the Risotto:

  1. In a large skillet or wide saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
  2. Add the chopped onion and garlic and sauté for 2-3 minutes or until the onion becomes translucent.
  3. Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly until the rice becomes translucent around the edges.
  4. Pour in the white wine and stir until it's mostly absorbed by the rice.
  5. Begin adding the vegetable or chicken broth, one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding the next. This process should take about 18-20 minutes, and the rice should be creamy but still have a slight bite (al dente).
  6. Once the risotto is creamy and the rice is cooked to your liking, remove it from the heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
  7. Gently fold in the roasted butternut squash.


  1. Spoon the butternut squash and sage risotto into bowls or onto plates. You can garnish with additional grated Parmesan cheese and some fresh sage leaves for an extra burst of flavor.
  2. Drizzle a little extra olive oil over the top for added richness and a beautiful finish.