Decadent fall flavors made more relaxing with infusion.

Comforting, earthy, and luxuriously creamy — this cannabis-infused butternut squash risotto is autumn in a bowl, no matter the season. It is the kind of elevated comfort food that wraps around you like a warm blanket. Sweet, roasted butternut squash melts into creamy risotto, while crispy sage leaves and a swirl of infused butter make each bite feel indulgent and cozy. Whether you're looking to unwind after a long day or impress guests with a gourmet cannabis dinner, this dish delivers on all fronts — flavor, relaxation, and pure satisfaction.

Let's get cooking, shall we?

Why You’ll Love It

Balanced Elevation – THC-infused butter is used mindfully for a relaxing and decadent culinary experience.

Fall Flavors All Year Round – Roasted butternut squash and sage butter bring a warm, seasonal feel anytime of the year.

Perfect For Dinner Parties or a Solo Treat – It's as elegant as it is comforting.

Print Recipe

Prep Time 15

Cook Time 35

Course Main Course, Side Dish

Cuisine Comfort Food, Seasonal

Servings 4

Calories 420 kcal

Equipment

1 Baking Sheet
1 Large Saucepan
1 Large Spoon
1 Small Skillet
1 Ladle
1 Knife
1 Cutting Board
1 Set of Measuring Spoons
1 Measuring Cup
1 Small Saucepan

Ingredients

1 Medium Butternut Squash-Diced (peeled and diced into ½-inch cubes)
3 tbs Olive Oil
½ tsp Sea Salt
½ tsp Ground Black Pepper
2 tbs Cannabutter
1 Small Yellow Onion-Diced (finely diced)
2 cloves Garlic (minced)
1 cup Arborio Rice
4 cups Vegetable Broth
½ cup Grated Parmesan Cheese
2 tbs Unsalted Butter (for sage butter)
6 Fresh Sage Leaves

Instructions

Roast the Butternut Squash
Preheat oven to 400°F (200°C). Toss 1 Medium Butternut Squash-Diced with 2 tbs of the olive oil, and 1/4 tsp Sea Salt and 1/4 tsp Ground Black Pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized. Set aside.
Make the Risotto
In a large saucepan, heat 1 tbs of olive oil and 1 tbs Cannabutter over medium heat. Add 1 Small Yellow Onion-Diced and cook until soft and translucent, about 5 minutes. Then stir in 2 cloves Garlic and 1 cup Arborio Rice. Toast the rice for 2–3 minutes, stirring constantly.
Simmer the 4 cups Vegetable Broth. Once warm begin adding one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more.
Continue for about 20–25 minutes, until rice is creamy and al dente.
Add in the Butternut Squash
Shut off the heat and stir in the roasted squash and ½ cup Grated Parmesan Cheese. Add remaining cannabutter, and season to taste with 1/4 tsp salt and 1/4 tsp pepper.
Prepare the Sage Butter
In a small skillet, melt the 2 tbs Unsalted Butter over medium heat. Add 6 Fresh Sage Leaves and cook until crispy and fragrant, 2–3 minutes. Remove from heat.
Plate and Enjoy
Plate your risotto into shallow bowls. Drizzle with sage butter and top with crispy sage leaves. Serve immediately while warm and creamy.

Notes

Add Protein – Stir in sliced chicken apple sausage or crispy pancetta for extra heartiness.

Go Vegan – Use vegan butter and skip the parmesan or replace with nutritional yeast to transform the dish into a decadent vegan masterpiece.

Experiment with Different Grains – For a nuttier twist, try pearled farro in place of Arborio (note: it’ll take longer to cook, follow instructions on package).

Add a Kick – A pinch of red pepper flakes stirred in with the garlic gives it a spicy edge.

Delicious Toppings – Top with microgreens or a drizzle of infused truffle oil to elevate the flavors of the dish even more.

Creamy, earthy, and just the right amount of indulgent, this THC-infused butternut squash risotto with sage butter is not just a dish—it’s a vibe. Velvety smooth, lightly herbaceous, and laced with warmth, every bite wraps you in a mellow, golden hug. Perfect for cozy nights, elevated dinners, or simply spoiling yourself.

Keyword butternut squash risotto, cannabis, comfort food, sage butter