Creamy Honeynut Squash Risotto with Fontina and Sage Bliss

Last Updated on February 12, 2026 by Aniela Recipes Team

The first time I tasted Honeynut Squash Risotto with Fontina and Sage, it felt like I was wrapped in a warm blanket on a chilly evening. The combination of creamy risotto, roasted honeynut squash, and the subtle earthiness of sage transformed my kitchen into a cozy haven. As those deep, comforting flavors melded together, I realized I had stumbled upon a perfect antidote to the fast-paced world outside.

With autumn in full swing, this dish not only celebrates the season s bountiful harvest but also dazzles with its ease of preparation. Gone are the frantic weeknights; instead, I found a comforting dish that brings smiles to the dinner table without the hassle.

Whether you re hosting a gathering or simply craving a cozy night in, this risotto promises to be the heart of your meal. It s rich, crowd-pleasing, and versatile enough to elevate any dinner occasion or even a quiet dinner for one. So let s dive into this luscious recipe that will make your kitchen the happiest place this fall!

Why is Honeynut Squash Risotto irresistible?

Comforting Warmth: This dish wraps you in a creamy embrace, perfect for chilly evenings.
Unique Flavor Profile: Roasted honeynut squash paired with fontina and sage offers a delightful depth that is simply unmatched.
Easy to Make: While it sounds fancy, the steps are straightforward, making it a seamless choice for home cooks.
Versatility: Serve it as a main course or a luxurious side dish; it s adaptable for any occasion.
Crowd-Pleasing Delight: Your family and friends will rave about this fall favorite, making it an instant classic at the dinner table.

Honeynut Squash Risotto Ingredients

Get ready to create a creamy Honeynut Squash Risotto that s truly unforgettable!

For the Squash

• Honeynut squash roast these for a sweet, nutty flavor that forms the base of your risotto.
• Delicata squash a delightful topping that adds a beautiful presentation and extra texture.

For the Risotto

• Olive oil used for sautéing the vegetables, giving a lovely richness to the dish.
• Yellow onion finely chopped for a subtle sweetness that builds flavor.
• Garlic cloves minced, because nothing beats the aroma of fresh garlic cooking.
• Fresh sage leaves their earthy taste complements the squash beautifully, adding warmth to each bite.
• Arborio rice the star of your risotto, known for its creamy texture when cooked properly.
• Wine adds depth and complexity; choose a dry white for the best results.
• Butter for finishing, it helps create a rich, velvety consistency.
• Vegetable or chicken broth warmed to keep your risotto cooking evenly.
• Fontina cheese shredded, this creamy cheese adds indulgence and depth.
• Parmesan shredded, it brings a nutty, salty finish that elevates your dish.
• Vinegar just a touch balances the sweetness of the squash, keeping flavors bright.
• Salt, pepper, and pinch of sugar essential seasonings to pull all the flavors together.

This delicious Honeynut Squash Risotto with Fontina and Sage is sure to fill your home with warmth and inviting aromas! Enjoy the process as you create this comforting dish.

How to Make Honeynut Squash Risotto

1. Preheat the oven: Set your oven to 400 °F. Slice the honeynut squash in half vertically and the delicata squash as well. Scoop out the seeds and thinly slice the delicata squash.

2. Prepare the squash: Season both squash with salt, pepper, and olive oil. Place them on a baking sheet with the honeynut squash flesh side down. Bake until fork-tender, about 20-30 minutes, then set aside.

3. Heat the broth: While the squash is roasting, heat a drizzle of olive oil in a stainless steel pan. In a separate pot, warm your broth until just boiling, then reduce the heat to a simmer.

4. Sauté aromatics: Sweat the chopped onions, minced garlic, and fresh sage in the pan for 3-4 minutes, allowing their aromas to fill the kitchen.

5. Incorporate the squash: Scoop out the soft flesh from the roasted honeynut squash and add it to the pan. Mash well until you have a smooth puree, blending it with the sautéed ingredients.

6. Toast the rice: Add the arborio rice to the squash mixture, stirring for 3-4 minutes to toast it lightly, ensuring it doesn t burn.

7. Add wine: Pour in the white wine, stirring continuously until it reduces and the liquid is almost evaporated.

8. Combine broth slowly: Gradually add the warm stock, one cup at a time, stirring constantly. Allow each addition to absorb before adding the next, cooking on a medium-low setting.

9. Finish with cheese: Once all the broth is absorbed, stir in the fontina and parmesan cheese, adjusting the texture with more water or broth as needed. Season with salt, pepper, and a touch of vinegar for brightness.

10. Serve and enjoy: Mix all the elements well and spoon the risotto into bowls. Top with roasted delicata squash, a drizzle of olive oil, fresh pepper, and extra cheese if desired.

Optional: Garnish with fresh sage leaves for a delightful finish.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Honeynut Squash Risotto

Room Temperature: Serve warm and enjoy immediately for the best taste; don t leave at room temperature for more than 2 hours to ensure safety.

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.

Freezer: Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of broth as needed.

Reheating: Always reheat slowly on low heat, stirring frequently to achieve a creamy texture again. The flavors of your Honeynut Squash Risotto with Fontina and Sage will still shine!

Expert Tips for Honeynut Squash Risotto

• Roasting Time: Ensure your honeynut squash is fork-tender after 20-30 minutes in the oven; under-roasting can result in a less sweet flavor.
• Broth Temperature: Always use warm broth to maintain a consistent cooking temperature, preventing the rice from becoming gummy.
• Stir Constantly: Keep stirring while adding broth to achieve that creamy texture unique to a perfect risotto; this helps release the rice s starch.
• Cheese Selection: Use freshly shredded fontina and parmesan for better melting and flavor; pre-packaged cheese often includes anti-caking agents.
• Finish Brightly: A touch of vinegar at the end balances the dish s richness; don t skip it, as it elevates the overall flavor of your honeynut squash risotto!

Honeynut Squash Variations

Feel free to explore your creativity by customizing this delightful risotto recipe to make it even more special!

• Vegan: Swap butter and cheese for plant-based alternatives like coconut oil and nutritional yeast, keeping the richness intact.
• Herb Substitute: Experiment with different herbs like thyme or rosemary for a unique flavor twist that complements the squash beautifully.
• Heat Kick: Add a pinch of red pepper flakes or a dash of hot sauce for those who enjoy a bit of spice in their risotto.
• Quinoa Boost: Replace arborio rice with quinoa for a gluten-free twist that adds a delightful nuttiness to the dish.
• Nutty Flavor: Stir in toasted pine nuts or chopped walnuts for an extra layer of texture and a satisfying crunch.

For an even heartier version, consider incorporating sautéed mushrooms or spinach. These would provide not only nutrition but also a wonderful earthiness that pairs beautifully with the sweet squash.
Happy cooking!

Make Ahead Options

These creamy Honeynut Squash Risotto with Fontina and Sage are perfect for busy weeknights! You can roast the honeynut and delicata squash up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can prepare the squash puree (including the sautéed onions, garlic, and sage) and refrigerate it for up to 3 days. When ready to serve, just heat the puree in a pan, add the arborio rice, and gradually stir in your warmed broth until creamy. This way, you will save time and still enjoy the same delicious flavors, just as delightful as when freshly made!

What to Serve with Honeynut Squash Risotto with Fontina and Sage?

Elevate your cozy risotto experience with delicious side dishes and drinks that perfectly balance the creamy warmth of this autumn favorite.

• Garlic Bread: Perfectly crispy on the outside and soft inside, garlic bread complements the richness of the risotto while adding a comforting crunch.

• Sautéed Greens: Bright, garlicky sautéed spinach or kale introduces a fresh, bitter contrast that beautifully cuts through the creaminess of the risotto.

• Roasted Brussels Sprouts: The crunchy exterior and tender interior of roasted Brussels sprouts provide an earthy balance, enriched with olive oil and salt for flavor.

• Apple and Walnut Salad: A crisp apple salad with toasted walnuts and a tangy vinaigrette brings a refreshing contrast to the rich risotto while introducing seasonal flavors.

• Creamy Polenta: Silky polenta creates a luxurious pairing, its comforting softness echoing the risotto, allowing for a delightful combination of textures.

• Chardonnay: A chilled glass of dry Chardonnay harmonizes with the flavors of the risotto, echoing the wine used in the dish and elevating your dining experience.

• Chocolate Tart: End your meal on a sweet note with a rich chocolate tart, whose deep flavors juxtapose the savory notes of the risotto, creating a perfect dessert completion.

• Butternut Squash Soup: Start your meal with a light butternut squash soup, its velvety texture and subtle sweetness aligning beautifully with the flavors in your risotto.

Honeynut Squash Risotto with Fontina and Sage Recipe FAQs

How do I select the perfect honeynut squash?
Absolutely! Look for honeynut squash that feels heavy for its size and has a deep orange color. Avoid any with dark spots all over or a dull appearance, as these may indicate overripeness or poor quality. A good honeynut squash should feel firm and smooth.

What is the best way to store leftovers?
After enjoying your delicious Honeynut Squash Risotto, store leftovers in an airtight container in the fridge. They ll keep fresh for up to 3 days. When you re ready to enjoy it again, reheat gently on the stovetop with a splash of broth or water to help restore that creamy texture.

Can I freeze this risotto? If so, how?
Yes, you can freeze your honeynut squash risotto! To do this, let it cool completely before portioning it into airtight containers. It will last for up to 2 months in the freezer. When you re ready to eat, thaw overnight in the refrigerator and reheat slowly over low heat on the stovetop, adding a bit of broth as necessary to revive its creaminess.

What should I do if my risotto turns out too dry or sticky?
Very! If your risotto is too dry, it means that perhaps not enough broth was added or it was absorbed too quickly. Try adding warm broth slowly, a half cup at a time, stirring continually. On the flip side, if it s stickier than you d like, you can add a little extra broth or water to adjust the texture while stirring to release some starches.

Are there any dietary considerations for this risotto?
Absolutely! If you have dietary restrictions, you can easily adapt the recipe. For a dairy-free version, substitute the cheese with nutritional yeast and use a dairy-free butter alternative. If you re cooking for pets, make sure to avoid onion and garlic, as these can be harmful to dogs and cats. Always check for potential allergens based on your guests needs and adjust the ingredients accordingly.

How long does it take to prepare this risotto?
While the recipe itself doesn t specify prep time, it typically takes about 10-15 minutes to gather and prep the ingredients. The cooking time is around 20-30 minutes, making it a delightful dish you can easily whip up in less than an hour. Enjoy the process!