Butternut Squash Risotto

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.

Course Entrées

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Servings servings

Calories 444kcal

Author Sina

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.

Nutrition