February 14, 2021

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Butternut Squash Sauce: A fall twist on risotto that you can make all year long. Oh...it's keto-friendly, too. Makes 2 Servings.


  • 2 cups Sonoma Gourmet Butternut Squash Sauce
  • 2 cups vegetable stock
  • 2 tablespoons olive oil, plus more for garnish
  • 1/2 small yellow onion, thinly sliced
  • Kosher salt, to taste
  • 1/2 cup Arborio rice
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 cup dry white wine
  • 1/4 cup grated parmesan cheese
  • Kosher salt, to taste
  • Freshly ground pepper, to taste


  1. In a large saucepan over medium-high heat, whisk together the Butternut Squash Sauce and the stock. Bring just to a simmer, 8 to 10 minutes, and then keep warm over super low heat.
  2. In a large saucepan over medium heat, warm the olive oil. Add the onions and a pinch of salt. Stir to combine and cook for 4 to 5 minutes, making sure the onions darken but don’t brown.
  3. Add the rice and stir until the grains are well coated. Cook for 3 to 4 minutes.
  4. Add the sage, rosemary, and wine, and stir until it’s almost absorbed, 3 to 4 minutes.
  5. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
  6. When the rice is tender and looks creamy, after about 20 minutes, stir in the remaining tablespoon of butter, the cheese, a teaspoon of salt, and a teaspoon of pepper.
  7. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Top with the remaining minced sage and a drizzle of olive oil.
Butternut risotto made with Sonoma Gourmet's butternut squash sauce Butternut risotto made with Sonoma Gourmet's butternut squash sauce

In This Recipe

Sonoma Gourmet Butternut Squash Sauce

Butternut Squash Sauce


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