After the indulgence of Thanksgiving, it’s time to slow down with a dish that feels nourishing, simple, and oh-so-cozy. This week’s The Featured Table brings you Butternut Squash and Sage Risotto—a creamy, comforting dish that highlights the natural sweetness of roasted butternut squash and the earthy warmth of sage.

Perfect for a weekend dinner or a special lunch, this risotto combines seasonal flavors in a dish that’s as satisfying as it is beautiful. Pair it with a crisp green salad, a warm crusty loaf of bread, or simply enjoy it on its own with a sprinkle of Parmesan.

We’ve styled this week’s table with soft, neutral linens and natural accents with a vase of fresh herbs and plenty of candles to create a relaxed and inviting scene in front of the fire—perfect for lingering conversations and savoring the season. Scroll down for the full recipe .

Butternut Squash and Sage Risotto Recipe

Ingredients:

• 1 medium butternut squash (peeled, seeded, and diced into 1-inch cubes)
• 2 tbsp olive oil (divided)
• Salt and freshly ground black pepper
• 6 cups vegetable stock (kept warm on low heat)
• 2 tbsp unsalted butter
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 ½ cups arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese (plus extra for garnish)
• 1 tbsp fresh sage (chopped) alternatively you can use fresh thyme
• Optional garnish: fried sage leaves

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Instructions:

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Toss the squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized. Set aside.

Prepare the Risotto Base:

In a large skillet or saucepan, heat the butter and remaining olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.

Add garlic and cook for another minute. Stir in the arborio rice, coating it in the oil and letting it toast slightly, about 1–2 minutes.

Cook the Risotto:

Add the wine to the rice, stirring constantly until it is absorbed.

Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 20 minutes, until the rice is creamy and tender but still al dente.

Finish the Dish:

Stir in the roasted squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper. Serve immediately, garnished with additional Parmesan and fried sage leaves if desired.

Shop the Look:

• August Table Tablecloth
• August Table Villa Vaux Petit Napkins in Tern Gray

Create, gather, and savor—this week’s table is an invitation to reconnect with the simplicity of good food and warm company.