Delicata Squash & Mushroom Risotto with Brown Butter Sage

Billie McKeown
Nov 17
3 min read

Not sure if you need a side dish or a veggie main? Why not both? This cozy risotto is packed with roasted delicata squash, mushrooms, and all the fall goodness you want in a bowl. It’s rich enough to be dinner, but plays nicely next to roasted chicken, pork tenderloin, or your favorite fall roast.

Serves 6 to 8

A vibrant autumn dish featuring risotto topped with roasted delicata squash, crispy sage leaves, and toasted seeds, beautifully plated on a festive checkered dish.

Ingredients

Roasted Squash

3 cups delicata squash, cubed
6 delicata squash slices (for garnish)
2 tsp salt
½ tsp ground black pepper
½–1 tsp smoked paprika (optional)
2 Tbsp olive oil

Mushrooms

1 Tbsp olive oil
1 Tbsp butter
1–2 cups sliced mushrooms
1 clove garlic, minced
Salt and black pepper, to taste

Risotto

2 Tbsp olive oil
½ cup diced shallot or sweet onion
2 clove garlic, minced
1 tsp dried thyme
1½ cups arborio rice
½ cup dry white wine
8 cups chicken or vegetable broth
1 Tbsp butter
½ cup freshly grated Parmesan
½ cup mascarpone (optional, but heavenly)

Brown Butter Sage

2 Tbsp butter
6–8 fresh sage leaves

Optional Garnish: Roasted Delicata Seeds

¼ cup delicata squash seeds
1 tsp olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp smoked paprika

Instructions

1. Roast the Squash

Preheat your oven to 400°F.In a medium bowl, toss the cubed squash and squash slices with olive oil. Mix the salt, pepper, and smoked paprika, then sprinkle it over the squash and toss again. Spread everything out on a baking sheet and roast for 20–25 minutes, until caramelized and tender. Set aside (save the slices for topping).

Herb-seasoned roasted delicata squash rings and chunks, arranged on a baking tray.

2. Sauté the Mushrooms

Heat the oil and butter in a large skillet over medium heat. Add the mushrooms and sauté for 5–7 minutes. Stir in the garlic and cook 3–5 minutes more. Season with salt and pepper, remove from the pan, and set aside.

3. Make the Risotto

Warm the broth in a saucepan and keep it at a low simmer. In the same skillet used for the mushrooms, heat 2 Tbsp olive oil over medium. Add the shallots and cook until translucent. Stir in the garlic and thyme and cook 2 more minutes.

Add the arborio rice and stir for a minute or two, coating each grain. Pour in the wine and cook until it’s mostly absorbed.

Begin adding the warm broth about ½ cup at a time, stirring often. Let the rice absorb each addition before adding more. When all the broth is added and the rice is creamy and just al dente, remove from heat.

Stir in the butter, Parmesan, and mascarpone. Add salt and pepper to taste. Gently fold in the roasted cubed squash and mushrooms. Top with the roasted squash rings.

4. Brown Butter Sage

In a small saucepan over medium-high heat, melt the butter, stirring constantly until it turns golden brown and fragrant. Add the sage leaves and fry until crispy.

Drizzle the brown butter over the risotto and tuck the crispy sage leaves on top.

5. Optional Garnish: Roasted Delicata Seeds

Preheat oven to 225°F. Toss the seeds with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20 minutes, stirring halfway through. Let cool—they’ll crisp as they sit. Sprinkle over the finished risotto for a salty, crunchy pop.