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Home » fall recipes » Risotto with Butternut Squash, Chicken and Sage for #SundaySupper

Risotto with Butternut Squash, Chicken and Sage for #SundaySupper

Published: Sep 7, 2014 · Modified: Dec 18, 2024 by Cooking Chat · This post may contain affiliate links

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Risotto with Butternut Squash, Chicken and Sage makes a flavorful fall meal | cookingchatfood.comIt’s not easy to embrace the shorter days and end of beach/grilling season that comes with September. But my love for the savory flavors of fall softens the blow. Squashes like acorn and butternut are right there at the center of my fall cooking, so I knew I had to join the #SundaySupper Squash Fest fun! I thought this Risotto with Butternut Squash, Chicken and Fresh Sage would be a perfect dish to share to capture the savory elements of fall food that I enjoy.

I hadn’t made this risotto with butternut squash in a long time, so was glad to revisit it! In addition to the butternut squash, the sage is a key ingredient here–I think sage is the quintessential fall herb. I encourage you to bookmark this for one of the first fall days with a chill in the air. Let the savory goodness of this dish warm you up, along with a nice glass of red wine. Thanks to Alice of A Mama, Baby and Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva for hosting our Squash Fest!

When I made this most recently for Sunday Supper, I added a handful of baby spinach to add some additional color to the dish. Serve with crusty bread and a green salad or broccoli rabe. Offer additional cheese at the table. Enjoy!

Risotto with Butternut, Chicken and Sage for a savory, comforting meal | cookingchatfood.com

For another delicious recipe like this, try our classic Chicken and Mushroom Risotto recipe.

 

Wine Pairing: I went with the Perticaia Rosso from Umbria.  That was a pretty good pairing, though  a better pairing from that winery was one we had with our Heaven Sent Grilled Pork Chops. I was debating between that or the 2013 Castello La Leccia Vivaio Del Cavaliere Toscana Rosso, which we wound up having another night. The Castello is a bit softer and more fruit forward and I’d recommend that as a good pairing option. A Pinot Noir could work nicely, too.

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Risotto with Butternut Squash, Chicken and Sage

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5 from 1 review

Risotto simmers with chicken and sage, and gets finished with butternut squash and cheese, for a flavorful fall meal.

  • Author: Cooking Chat
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5 servings
  • Category: Main
  • Cuisine: Italian

Ingredients

Scale
  • 1 1b. butternut squash, diced
  • 2 tbsp fresh sage, chopped, plus 4 extra sage leaves
  • 4 cups chicken broth
  • 4 cups water
  • 3 tbsp butter
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 2 cups arborio rice
  • 1 boneless, skinless chicken breast, cut in one inch pieces
  • ½ cup white wine
  • ½ cup pecorino romano or parmesan cheese (I used a blend)
  • handful of baby spinach (optional)
  • ½ teaspoon white truffle oil (optional)

Instructions

  1. Combine the chicken broth, water, and the 4 sage leaves, and bring to a boil. Add the butternut squash, and boil gently for about 8 minutes, until the squash begins to soften. Remove the squash with a slotted spoon, reserving the liquid. Set the squash aside and keep the liquid on low heat. Discard the 4 sage leaves.
  2. Melt the butter on medium heat in a nonreactive, nonstick pan. Add the onions and 1 tablespoon sage, saute until onions soften, about 5 minutes. Stir in the the garlic, cook for another minute.
  3. Add the chicken and cook until it begins to turn white on the outside. Add the rice and stir for about 2 minutes, until the rice is thoroughly coated with butter.
  4. Begin ladling the liquid into the rice pan, about 1 cup at a time. After adding a cup of liquid, gently stir the rice frequently. When the cup of liquid has been absorbed, add another cup and repeat the process.
  5. The cooking time for the risotto (once you begin the ladling) is about 30 minutes. When all the liquid has been absorbed, check the consistency of risotto. It should be tender but still have firmness. If it seems too hard, add additional water and follow the same process until you get to the desired consistency. When the risotto is done, it can’t absorb more liquid, leaving a bit of broth in the pan with the risotto. This helps to mix in the cheese and squash.
  6. Stir in the reserved squash, the cheese, 1 more tablespoon of sage, pepper to taste, and spinach and truffle oil if you’re using those optional ingredients.

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Be sure to check out these tasty Squash Fest Recipes from the #SundaySupper bloggers!

Starters – Appetizers and Cocktails:

  • Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
  • Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
  • Zucchini Pizza Bites from Mommas Meals
  • Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

  • Zucchini Pickles from Jane’s Adventures in Dinner
  • Zucchini Relish from Magnolia Days

Soups & Salads:

  • Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
  • Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
  • Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
  • Tofu Vegetable Soup from What Smells So Good?
  • Zucchini Cheese Soup from Noshing with the Nolands
  • Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Risotto with Butternut Squash, Chicken and Sage for a flavorful fall supper | cookingchatfood.comMain Dishes

  • Acorn Squash Ramen from Ninja Baking
  • Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
  • Beef Ragu over Spaghetti Squash from The Texan New Yorker
  • Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
  • Chorizo-Stuffed Zucchini from La Cocina de Leslie
  • Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
  • Italian Sausage Zucchini Lasagna from Curious Cuisiniere
  • Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
  • Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
  • Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
  • Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
  • Spaghetti Squash Casserole from Shockingly Delicious
  • Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
  • Stuffed Red Kuri Squash from Food Lust People Love
  • Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

  • Cheesy Thyme Baked Acorn Squash from An Appealing Plan
  • Creamy Baked Acorn Squash from Simply Gourmet
  • Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
  • Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
  • Roasted Kabocha Squash from Peaceful Cooking
  • Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
  • Spaghetti Squash Fritters from Nosh My Way
  • Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
  • Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

  • Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
  • Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
  • Chocolate Zucchini Pancakes from Brunch with Joy
  • Granny’s Zucchini Bread from Pies and Plots
  • Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
  • Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
  • Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
  • Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
  • Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
  • Zucchini Brownies from Eat, Drink and Be Tracy
  • Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Reader Interactions

Comments

  1. Kristen Chidsey

    October 09, 2015 at 7:22 am

    I love risotto and adding the butternut squash is fabulous!

    Reply
    • Cooking Chat

      October 09, 2015 at 2:12 pm

      Definitely turn to risotto more now as the weather gets cooler. Thanks for stopping by, Kristen!

      Reply
  2. Callie | Flour and Fancy

    October 09, 2015 at 10:46 am

    I love, love butternut squash, and this recipe integrates it perfectly. Thanks for sharing!

    Reply
  3. Heather @ The Spicy Apron

    October 09, 2015 at 10:57 am

    What a beautiful risotto! Perfectly seasonal. And I love the wine pairing.

    Reply
    • Cooking Chat

      October 09, 2015 at 2:11 pm

      Thanks! We always like a good wine pairing after doing some cooking.

      Reply
  4. J @ A Hot Southern Mess

    October 09, 2015 at 2:44 pm

    Oh you had me at “risotto”! I love risotto and this one with the squash looks amazing!

    Reply
    • Cooking Chat

      October 09, 2015 at 8:12 pm

      Thanks!

      Reply
  5. Sherri @ Watch Learn Eat

    October 09, 2015 at 4:30 pm

    This risotto looks delicious! I made a butternut squash risotto using Parmesan and basil, but I really love your idea of the sage! Sounds amazing!

    Reply
    • Cooking Chat

      October 09, 2015 at 8:11 pm

      sage comes to the forefront more in the fall for me, for some reason.

      Reply
  6. Kathi @ Laughing Spatula

    October 10, 2015 at 10:20 am

    I am a savory girl too! This looks so good…I haven’t made Risotto forever!

    Reply
    • Cooking Chat

      October 10, 2015 at 12:48 pm

      it’s a good time of year for risotto!

      Reply
  7. Kathryn @ FoodieGirlChicgao

    October 11, 2015 at 10:13 am

    I love risotto and am always looking for new recipes; this sounds like a good one!

    Reply
    • Cooking Chat

      October 11, 2015 at 3:50 pm

      thanks, it’s a good version for fall!

      Reply
  8. Shashi at RunninSrilankan

    October 11, 2015 at 11:48 am

    Risotto is a favorite at our home and I am loving this combo os sage and butternut squash! So colorful!

    Reply

Trackbacks

  1. Butternut Squash Soup with Sage and Sautéed Mushrooms for #SundaySupper - Cooking Chat says:
    March 14, 2015 at 8:09 am

    […] fall foods in my repertoire other than butternut squash. But #SundaySupper friends who visited my Risotto with Butternut Squash, Chicken and Sage may start to wonder, because here I go again with butternut squash as the primary ingredient for […]

    Reply
  2. Early Spring Risotto #SundaySupper - Cooking Chat says:
    March 22, 2015 at 4:50 am

    […] be adapted to capture the flavors of the season. For instance, for a fall #SundaySupper, I shared Risotto with Butternut Squash, Chicken and Sage. So it was the perfect canvass on which to add some spring colors and […]

    Reply
  3. Farm Fresh Tomato Sauce with Ground Turkey | Cooking Chat says:
    August 29, 2015 at 6:20 am

    […] New England weather is starting to to have a fall feel to it, inspiring comforting dishes like this Risotto with Butternut Squash, Chicken and Sage. But we still have a few more weeks of tomatoes rolling in from local farms and gardens. My Dad […]

    Reply
  4. Pasta with Creamy Butternut and Bacon #SundaySupper | Cooking Chat says:
    September 27, 2015 at 6:14 am

    […] Sunday Supper recipes last fall featured butternut squash in a soup and a risotto, so what to do this time? Well, our 10 year old had mentioned we hadn’t had bacon in awhile. […]

    Reply
  5. Butternut Squash Soup with Sage and Sautéed Mushrooms for #SundaySupper | Cooking Chat says:
    February 19, 2018 at 10:48 am

    […] fall foods in my repertoire other than butternut squash. But #SundaySupper friends who visited my Risotto with Butternut Squash, Chicken and Sage may start to wonder, because here I go again with butternut squash as the primary ingredient for […]

    Reply
  6. A Valpolicella for Grilled Swordfish and Eggplant Pasta | Cooking Chat says:
    February 19, 2018 at 10:49 am

    […] Now, time to focus on my first ItalianFWT recipe and wine pairing. I’d like to start with something very authentic, showing how those regional pairings work so nicely. But alas, it’s been a very busy fall, and this pairing was driven by need to get something together in time for this first event. I was planning to make this Grilled Swordfish and Eggplant Pasta dish recently. Though it might be more Sicilian in its flavors, I thought I’d pair it with a wine from Veneto in case I didn’t have a chance to make a risotto in time for the event. Good thing I did, because I haven’t gotten risotto stirring in my pot since this one earlier in the fall. […]

    Reply
  7. Butternut Squash Risotto with Roasted Garlic and Sonoma Wine #winePW | Cooking Chat says:
    November 10, 2018 at 7:44 am

    […] in a moment, but first a few notes about the butternut squash risotto. I’d previously made a risotto with butternut squash and chicken, and that was very good. For today’s recipe, I set out to make a vegetarian butternut squash […]

    Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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