Indulgent Butternut Squash Risotto with Crispy Bacon & Sage: Your Ultimate Fall & Winter Holiday Recipe
There’s nothing quite like a warm, comforting bowl of risotto to chase away the chill of autumn and winter. This exquisite butternut squash risotto recipe takes that comfort to the next level, weaving together the creamy richness of Arborio rice with the sweet, earthy notes of perfectly cooked butternut squash. But it doesn’t stop there. We’re elevating this classic Italian-inspired dish with the irresistible crunch of savory bacon and the aromatic delight of fresh sage, fried until perfectly crispy in that glorious bacon grease. It’s a symphony of flavors and textures that makes it an unforgettable meal, whether served as a lavish side dish for a holiday feast or a soul-warming main course on a cozy evening.
A Culinary Embrace for the Cooler Months
This risotto is more than just a recipe; it’s an experience that captures the very essence of seasonal eating. Imagine tender Arborio rice, lovingly cooked to a velvety consistency, infused with the vibrant and naturally sweet essence of butternut squash. This wholesome vegetable not only adds a beautiful golden hue but also a delicate sweetness that balances the savory elements of the dish. The smoky depth of crispy bacon provides a satisfying textural contrast and a layer of umami that makes every bite incredibly rich. Finally, the fragrant, slightly peppery crunch of fried sage, kissed by bacon fat, adds an herbaceous flourish that brightens the entire composition. All these elements are masterfully brought together with a touch of dry white wine and a generous sprinkle of melting Parmesan cheese, culminating in a dish that is both sophisticated and deeply satisfying.
Every year, as the holidays draw near, our home transforms into a hub of culinary experimentation and cherished family traditions. For many years, we’ve had the pleasure of hosting my in-laws for a special Christmas dinner, usually held a week before the actual holiday. This thoughtful tradition, established long before I joined the family, allows everyone to enjoy a relaxed, stress-free celebration. It eliminates the pressure of rushing between multiple family gatherings on Christmas Day itself, giving us the precious opportunity to truly be present, savor the moments, and indulge in good food and even better company without a single worry about time constraints.
While my own family’s traditional Christmas Eve dinners often feature beloved classics such as my famous homemade lasagna rolls or a perfectly roasted prime rib, with Jason’s family, we tend to embrace a slightly more traditional holiday spread. Jason, with his impressive culinary skills, often smokes a magnificent turkey that becomes the centerpiece, accompanied by a succulent ham and a delightful plethora of side dishes. Each year, I relish the creative freedom to experiment with new side recipes, and his family’s adventurous willingness to try new things is always deeply appreciated. This welcoming and open-minded spirit is precisely how this delicious Butternut Squash Risotto with Bacon and Fried Sage found its way onto our festive holiday table, quickly becoming a new favorite.
From a Simple Idea to a Decadent Reality
The journey of this risotto from a mere culinary concept to a celebrated dish began quite simply with a bag of Arborio rice residing patiently in my pantry, waiting for its moment to shine. My youngest sister and I had often discussed the idea of making a butternut squash risotto, a conversation that had spanned nearly a year. The perfect opportunity finally presented itself to bring this vision to life, and the result was nothing short of spectacular. This risotto is unbelievably creamy, profoundly comforting, and tastes utterly decadent, yet it’s surprisingly straightforward to prepare. Cooked slowly and thoughtfully with four to five cups of warm chicken stock, it achieves a luxurious, moist consistency that is never dry, ensuring every single spoonful is a pure delight. The richness of the dish is balanced by the natural sweetness of the squash, making it a perfectly harmonious flavor profile.
This Butternut Squash Risotto with Bacon and Fried Sage is honestly so substantial and flavorful that it could easily stand alone as a sophisticated main course, especially when you consider the satisfying protein from the bacon. However, its versatility also allows it to serve as an impeccable side dish, offering a harmonious blend of hearty starch and wholesome vegetables that can beautifully complete any festive menu, particularly during the bustling holiday season. Think of it as a powerhouse side, essentially two fantastic components rolled into one, simplifying your meal planning while still delivering exceptional taste and a touch of gourmet elegance to your table.
The Unexpected Star: Crispy Fried Sage
One of the most delightful and impactful last-minute additions to this recipe was the decision to use the rendered bacon grease to crisp up fresh sage leaves. And let me tell you, this simple step is an absolute game-changer! Frying the sage in the savory bacon fat not only infuses it with an incredibly earthy, deeply aromatic, and savory depth that perfectly complements the natural sweetness of the squash and the richness of the bacon, but it also adds an irresistible crispy texture. This textural contrast is a crucial element that elevates a good dish to a truly dynamic and memorable culinary experience. The crunch of the sage against the creamy risotto provides an engaging counterpoint that makes you crave another bite.
If you’re catering to non-meat eaters at your table or simply prefer a vegetarian option, the bacon can be omitted entirely without compromising the integrity of the dish. In this case, the fresh sage leaves can be crisped beautifully in a high-quality olive oil or avocado oil, achieving a similar delightful crunch and aromatic flavor. Alternatively, you can simply toss in fresh sage leaves at the very end for a milder, more delicate herbaceous finish that still contributes significantly to the overall taste profile. The versatility of this ingredient ensures everyone can enjoy a version of this spectacular risotto.
Mastering the Art of Risotto: Essential Tips for Perfection
Making risotto might seem like a daunting task, often associated with endless stirring and a precise technique. However, with a few key tips and a little patience, you can absolutely achieve a restaurant-quality, perfectly creamy risotto right in your own kitchen. The true secret to authentic risotto lies in the slow, gradual addition of warm liquid and consistent, but not incessant, stirring. This magical process encourages the Arborio rice grains to gradually release their natural starches, creating that signature creamy, velvety texture without needing any actual cream.
- Warm Stock is Paramount: Always ensure your chicken or vegetable stock is warm, ideally simmering gently, before you begin adding it to the rice. Adding cold stock will drastically drop the temperature of your risotto, halting the cooking process and potentially leading to unevenly cooked grains and a less creamy result.
- Gradual Liquid Addition is Key: Resist the urge to dump all the stock in at once! This is the most crucial step. Instead, add the warm stock in small increments, typically one ladleful (about ½ to ¾ cup) at a time. Allow the rice to absorb almost all of each ladleful before adding the next. This gentle, incremental process is what allows the starches to slowly release and build that wonderful creamy consistency.
- Frequent Stirring (Not Constant): While “constant” stirring is often advised, it doesn’t mean you have to stir every single second. Frequent stirring is indeed crucial as it prevents the rice from sticking to the bottom of the pan and actively helps in the release of those starches. Aim for a good stir every minute or so, ensuring all the grains are evenly coated and cooking.
- Achieve Al Dente Perfection: Risotto should always be cooked al dente. This means the rice grains should be tender and yielding, but they should still retain a very slight, pleasant bite or firmness in the center. Avoid overcooking at all costs, as this will result in a mushy texture that lacks character.
- The Right Consistency: The final risotto should have a flowing, almost soupy consistency – Italians call this all’onda, meaning “wavy.” It should spread out slightly on the plate rather than forming a solid mound. If your risotto appears too thick at the end, simply stir in a splash more warm stock until the desired creamy consistency is achieved.
- Mind the Butternut Squash: The butternut squash should be cooked just until it’s fork-tender, retaining some of its texture and vibrant color. If it becomes too soft, it can easily break down and disappear into the risotto, losing its distinct presence.
Delicious Variations and Perfect Pairings
While this Butternut Squash Risotto with Bacon and Fried Sage recipe is absolutely perfect as written, it’s also incredibly versatile, offering plenty of room for customization. Feel free to adapt it to your personal taste preferences or to utilize ingredients you already have on hand:
- Introduce More Vegetables: For added nutrients and complexity, consider sautéing some mushrooms, fresh spinach, or tender kale and stirring them into the risotto during the last few minutes of cooking.
- Experiment with Cheese: While Parmesan is classic, don’t hesitate to experiment with different hard cheeses. Pecorino Romano can lend a sharper, saltier kick, or for a unique, smoky twist, try incorporating some grated smoked Gouda.
- Alternate Herbs: While fresh sage is truly fantastic, other robust herbs like fresh thyme or rosemary could also work beautifully, especially if roasted alongside the butternut squash to develop their flavors.
- Boost with Protein: For an even heartier main course, consider adding grilled chicken breast, pan-seared scallops, or even some crumbled Italian sausage to the finished risotto. These additions transform it into a complete and satisfying meal.
This rich and flavorful risotto pairs wonderfully with a diverse range of main dishes. It serves as a stellar companion to a succulent roasted chicken, a traditional holiday turkey, a tender pork loin, or even a simple yet elegant grilled salmon fillet. For a delightful vegetarian meal, serve it proudly with a crisp green salad tossed in a light vinaigrette and some crusty artisan bread to soak up every last drop of creamy goodness. Its inherent richness and satisfying components make it a fulfilling and truly enjoyable meal on its own, especially with the textural and savory addition of bacon.
The Recipe: Butternut Squash Risotto with Bacon and Fried Sage
Butternut Squash Risotto with Bacon and Fried Sage
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Ingredients
- 6 slices bacon – cooked and chopped
- 1½ cups butternut squash – cubed
- Salt and pepper – to taste
- ¼ tsp freshly grated nutmeg
- 1½ cups Arborio rice
- 3 garlic cloves – minced
- 1 cup dry white wine – (Chardonnay recommended)
- 4 to 5 cups low-sodium chicken or veggie stock – warmed
- ⅓ cup freshly grated Parmesan cheese
- Fresh sage leaves – for garnish
Instructions
- To a large skillet, such as a sauté pan with high sides, cook bacon. Heat the pan over medium-low heat and add the bacon slices. Cook until the fat is rendered and the bacon is wonderfully crispy. Once crispy, carefully remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain any excess grease. Chop the bacon into small pieces once cooled.
- Remove approximately 2 tablespoons of the rendered bacon grease from the skillet and set it aside; this will be used for the sage later. Add the butternut squash cubes to the skillet with a light sprinkle of salt, pepper, and nutmeg. Cook, stirring occasionally, until the squash is just fork-tender, about 4-6 minutes. Be careful not to overcook it, as you want it to retain some texture. Remove the squash from the skillet and set aside.
- Using the same sauté pan, return it to medium-low heat and add half of the reserved bacon grease (about 1 tablespoon). Add the Arborio rice and stir continuously for 1-2 minutes to toast the rice until the edges of the pieces are translucent and it smells slightly fragrant. Stir in the minced garlic and cook for another minute until aromatic. Pour in the dry white wine, stirring constantly or at least every minute or so, allowing the rice to fully absorb the wine. Once the wine is absorbed, add in 1½ cups of the warm chicken stock, stirring until the rice absorbs this liquid as well. Repeat this process 2 to 3 more times, adding the remaining warm stock gradually, one ladleful at a time, until all stock has been added and the rice is al dente – firm to the bite but not hard. The risotto should appear a little wet and creamy, with some liquid remaining when serving. The entire stirring and liquid absorption process will take approximately 15 to 20 minutes.
- Once the rice is cooked to your desired al dente perfection, gently stir in the cooked butternut squash cubes, the freshly grated Parmesan cheese, and almost all of the chopped crispy bacon, reserving a small amount for garnish. For the crispy sage, take the remaining reserved bacon grease (about 1 tablespoon) and heat it over medium heat in a small pan. Toss in the fresh sage leaves and allow them to crisp up, which will only take about 1 minute.
- Serve the butternut squash risotto immediately, garnished generously with the reserved crispy bacon and the delightful fried sage leaves. Enjoy this wonderfully comforting and flavorful dish!
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