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Test Kitchen Approved

Sage & Roasted Squash Risotto

Sage & Roasted Squash Risotto

Sage & Roasted Squash Risotto

Recipe By Savory Spice Test Kitchen


6 to 8 servings

Prep Time

15 Minutes

Cooking Time

1 Hours

Recipe By Savory Spice Test Kitchen

A warm, creamy risotto with allspice roasted butternut squash stirred through.

Recipe Notes

Vegan: Omit the Parmesan and creme fraîche or use non-dairy alternatives.

To add protein: Stir in tempeh, cooked diced ham, or shredded chicken/turkey.


1 small butternut squash, peeled, seeded, and cut into ½-inch cubes (3 to 4 cups)

3 Tbsp. olive oil

Salt & pepper to taste

5 cups vegetable broth

1.5 cups Arborio rice

1 large leek, white and light green parts sliced thin

2 cloves garlic, minced

1 cups dry white wine

4 cups roughly chopped hearty greens (e.g. kale, mustard greens, collard greens)

1 cups grated Parmesan cheese (optional)

½ cups creme fraîche or plain yogurt (optional)

½ cups dried cranberries (optional)

Savory Spice ingredients in this recipe

  • Poultry Seasoning

    Our salt-free Poultry Seasoning is classic blend of herbs and other spices that are ideal for any seasoning chicken, turkey and any other types of ...

    View full details
  • Ground Jamaican Allspice

    Ground Jamaican Allspice comes from Jamaican Allspice Berries. This flavorful spice gets its name from tasting like a blend of cinnamon, clove, gin...

    View full details


Preheat oven to 450 degrees. Spread squash out on a baking sheet and drizzle with 1 Tbsp. of the oil. Sprinkle with allspice and a couple pinches of salt & pepper, then toss to coat. Roast for 15 to 20 min. or until easily pierced with a fork. Set aside to cool.

Meanwhile, in a medium saucepan, combine broth and Poultry Seasoning. Bring to a boil then reduce heat to low to keep warm. In a large skillet with a lid, heat remaining 2 Tbsp. oil over medium heat. Add rice and cook, stirring frequently, for about 2 min. Add leek and garlic and cook for another 3 min. Add wine and let simmer, stirring occasionally, until wine is almost completely absorbed.

Stir 4 cups of the warm broth into rice and bring to a boil. Reduce heat to low and cover skillet. Cook for 20 min., then uncover and stir in remaining 1 cup broth. Set greens on top of risotto and cover skillet again to cook for 10 more min. Uncover, stir greens into risotto, and taste to make sure rice is tender. Stir in roasted squash. Stir in Parmesan, creme fraîche, and cranberries if using. Cook 1 more min. to warm everything through. Season with more salt & pepper to taste just before serving.