Our favorite flavors and spices of the fall season, together under one lid! Top this irresistibly creamy, brown butter risotto with crispy sage and toasted seeds for an extra pumpkin kick. And if you don't have time to roast your squash, the canned version works, too!


Credit: Christopher Testani

Recipe Summary test


For this recipe, use 1 1/2 cups of unsweetened canned pumpkin puree (not pie filling!) or thawed butternut squash puree. Make the latter by cooking 12 oz. cubed butternut squash in a cup of water or stock for 12 minutes to soften, then puree.

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Warm the broth in a saucepot until barely simmering.

  • Heat a medium round-bottom pan, such as a risotto pot or Dutch oven, over medium to medium-high. Add the EVOO, two turns of the pan, then stir in the onion, garlic, ginger, and fresh turmeric, if using. Season with salt and pepper. Cook for a few minutes, until softened. Add the rice and stir until toasted, 1 to 2 minutes. Add the spices and chili flakes, if using. Stir in the white wine and cook until the liquid evaporates. Add a few ladles of broth and stir vigorously with a risotto spoon or wooden spoon to develop starch until the liquid is nearly absorbed. Repeat until risotto is tender and creamy. (From the first addition of broth, the dish will take about 18 minutes.)

  • In a small skillet, melt the butter over medium-low heat. Add sage leaves and cook until crispy, a couple of minutes (the butter will start to foam and brown.) Remove sage with a fork or slotted spoon to a paper towel. Remove the sage-infused brown butter from heat and reserve.

  • Once risotto is cooked, stir in the pumpkin, reserved brown butter, half the crispy sage, and the Parm until incorporated. Remove from heat and ladle the risotto into shallow bowls; top with remaining sage and pumpkin seeds.


"If you don't have time to roast pumpkin, buy it canned—just make sure it's not pie filling!" —RACH