This oven-baked vegan butternut squash risotto is the perfect recipe for busy days. It’s a dish that perfectly combines the natural sweetness of butternut squash with the creamy goodness of risotto, all while requiring minimal effort on your part. And it’s so delicious and comforting.
Why This Recipe Works
If you’re looking for an easy and comforting recipe for busy fall days, this oven-baked butternut squash risotto is perfect for you. Trust me, this recipe is a game-changer.
Making risotto in the oven is a real breeze. It’s such an easy way to make creamy, dreamy, and oh-so-satisfying risotto, all without the constant stirring. It’s a hands-off-approach that makes the risotto-making process so much easier. Just perfect for busy parents like myself!
All you have to do is sauté the onion and garlic in a large pot in vegan butter. Then add the rice and the freshly chopped sage as well as the butternut squash. Give it a quick stir, so everything is covered in butter. Then transfer it to a large casserole dish, add the vegetable broth and white whine and bake it for 50 minutes covered with aluminium foil.
Voilá – 50 minutes later you will have a delicious and warming risotto that perfectly combines the natural sweetness of roasted butternut squash with the creamy richness of risotto.
To give this risotto even more flavor and make it creamier, I stirred in nutritional yeast, vegan Parmesan cheese, and vegan sour cream after I took it out of the oven.
And let’s not forget the fragrant touch of fresh sage – it takes this recipe to the next level, infusing every spoonful with warmth and a hint of freshness.
Over the last few years, I’ve made this recipe at least a dozen of times and it always works like a charm. So grab that butternut squash, stock up on Arborio rice, and let the oven work its magic.
Ingredients & Substitutions
- Rice – use Arborio rice. It absorbs large amounts of liquid and results in a creamy risotto.
- Vegetable Broth – I use organic vegetable broth or my homemade paste for vegetable broth made of fresh vegetables and herbs.
- Onion & Garlic – both fresh.
- White Wine – leave it out if you’re cooking for kids and replace it with more vegetable broth.
- Butternut Squash
- Vegan Butter
- Nutritional Yeast – it gives the risotto a nutty, cheesy taste.
- Vegan Parmesan Cheese – optional, but highly recommended.
- Sage – use fresh sage. It take this recipe to the next level.
- Salt & Pepper
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Finely chop the onion and garlic.
2. Step: Cut the butternut squash into small cubes. Chop the fresh sage.
3. Step: Melt the vegan butter in a large pot on the stovetop. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
4. Step: Then, stir in the rice and the sage, so everything is covered in vegan butter. Cook for another minute.
5. Step: Add the butternut squash and give everything a quick stir.
6. Step: Transfer everything into a large casserole dish and add the vegetable broth and white wine. Season with salt and pepper. Cover with aluminum foil.
7. Step: Bake covered for 50 minutes.
8. Step: Once the baking time is over, take it out of the oven and carefully stir in the nutritional yeast, vegan Parmesan cheese, and vegan sour cream.
Storing
Stored in an airtight container in the fridge, it will last up to 3-4 days.
Freezing
This butternut squash risotto freezes really well. Make sure to let it cool down completely after cooking. Then you can freeze it in a freezer-safe container for up to 3 months. Defrost it in the fridge overnight before reheating it.
Related Recipes
I Love To Hear From You!
I hope you like this butternut squash risotto as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Butternut Squash Risotto
Equipment
- 1 chopping board
- 1 knife
- 1 large pot
- 1 casserole dish
- aluminium foil
Ingredients
- 2 tablespoons vegan butter
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 cups Arborio rice
- 8 leaves fresh sage, chopped
- 17 oz butternut squash
- 3 cups vegetable broth
- 1/2 cup white wine (replace with vegetable broth if necessary)
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan Parmesan cheese
- 2 tablespoons vegan sour cream
- salt, to taste
- black pepper, to taste
Instructions
- Preheat the oven to 350 °F. Finely chop the onion and garlic.
- Cut the butternut squash into small cubes. Chop the fresh sage.
- Melt the vegan butter in a large pot on the stovetop. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
- Then, stir in the rice and the sage, so everything is covered in vegan butter. Cook for another minute.
- Add the butternut squash and give everything a quick stir.
- Transfer everything into a large casserole dish and add the vegetable broth and white wine. Season with salt and pepper. Cover with aluminum foil.
- Bake covered for 50 minutes.
- Once the baking time is over, take it out of the oven and carefully stir in nutritional yeast, vegan Parmesan cheese, and vegan sour cream.
Notes
- Stored in an airtight container in the fridge, it will last up to 3-4 days.
- This butternut squash risotto freezes really well.
Leave a Reply