Butternut Squash
Risotto
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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.
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Made with simple & fresh ingredients!
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Sauté the onion and garlic for 2-3 minutes.
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Then, stir in the rice and the sage.
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Add the butternut squash and give everything a quick stir.
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Transfer everything into a large casserole dish and add the vegetable broth and white wine.
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Bake covered for 50 minutes. Then add the nutritional yeast, vegan Parmesan cheese, and vegan sour cream.
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Enjoy!
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