There’s something magical about a dish that feels both comforting and elegant at the same time. This Butternut Squash Risotto with Seared Scallops, Candied Pecans, and Crispy Sage is exactly that—a restaurant-worthy meal that celebrates the flavors of fall while remaining approachable enough to make at home.

Creamy arborio rice slowly cooked with roasted butternut squash creates a rich, velvety risotto with a subtle sweetness. Perfectly seared scallops add a delicate buttery flavor, while candied pecans bring crunch and a touch of caramelized sweetness. Finished with crispy fried sage leaves, every bite delivers a balance of textures and flavors that feels luxurious without being overly complicated.

For the Roasted Butternut Squash

• butternut squash
• olive oil
• kosher salt
• black pepper
• fresh rosemary

For the Risotto

• arborio rice
• shallot, finely diced
• garlic
• chicken or vegetable stock, warmed
• dry white wine
• butter
• grated Parmesan cheese
• fresh parsley, chopped
• Salt and pepper to taste

For the Scallops

• large sea scallops
• Salt and pepper
• olive oil
• butter
• fresh sage

For the Candied Pecans

• pecan halves
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• water

How to Make It

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F.

Cut the squash in half and make cross-cut slices with a knife about 1/8 inch deep.

Drizzle each half with olive oil and season with salt and pepper. Pick the rosemary of the stem and sprinkle over the squash.

Roast in the oven for 40-50 minutes until soft. Let cool for 10 minutes.

Scrape out one half of the squash and add to a blender with 1 cup of chicken stock and 1 garlic clove. Blend until velvety smooth.

Scrape the cross-cut pieces off the second half of the squash to use for garnish.

Step 2: Make the Candied Pecans

In a cold skillet, add the brown sugar, cinnamon, salt, pepper, nutmeg, vanilla extract, and water. Turn the heat to medium and stir everything until melted and starts to become frothy. About 2 minutes.

Add the pecans and mix until fully coated and has a nutty smell. About 5 minutes. Add the pecans to a parchment lined sheet pan and let cool completely.

Place in a 325F oven for 5 minutes to harden. Cool completely.

Step 3: Cook the Risotto

In a large sauté pan, add olive oil over medium heat.

Add shallots and cook until softened.

Add arborio rice and toast for 2 minutes, stirring constantly.

Pour in the white wine and stir until absorbed.

Begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.

Continue this process for about 20–25 minutes until the rice is creamy and al dente.

Fold in the butternut squash purée, Parmesan cheese, and season with salt and pepper. The risotto should be silky and slightly loose.

Step 4: Sear the Scallops

Pat scallops completely dry and season generously with salt and pepper.

Heat avocado oil in a pan until very hot.

Place scallops in the pan and do not move them for 2–3 minutes. Once a deep golden crust forms, flip. Add in the butter and sage and baste. Cook and baste for another 2-3 minutes.

Remove the scallops to a paper towel lined plate. Continue to fry the sage in the butter until crispy.

Assemble the Dish

Spoon the butternut squash risotto into shallow bowls.

Top with seared scallops, roasted squash cubes, candied pecans, and crispy sage leaves.

Finish with a few shavings of Parmesan, cracked black pepper, and a drizzle of good olive oil.