EASY VEGAN ROASTED BUTTERNUT SQUASH RISOTTO

When you’re craving a warm, savory dish, this ROASTED BUTTERNUT SQUASH RISOTTO is the perfect go-to recipe!



This is as creamy as it gets.

And not an ounce of dairy in sight!


The depth of flavor that the roasted squash provides is as comforting as a warm blanket on a cold night. And it what makes this risotto extraordinary. There’s not much else to it, and it’s quite simple to make.

The thing with risotto is that you have to tend to it constantly while it cooks. But, I think that it only adds to the enjoyment of the final product.

Butternut squash has a soft, sweet taste that works so well on this recipe. But, if you can’t get your hands on some, you can use pumpkin instead and it will also be good!


Finally, make sure to use vegetable broth as opposed to vegetable stock for this recipe. Broth has a lighter color and taste that will keep this recipe lighter and allow the roasted butternut flavor to come through perfectly.


Serve as a side with your favor plant protein (I served mine with some sautéed tempeh), or have it on its own... it’s quite satisfying!

Enough chatter, let’s get cooking!



EASY VEGAN ROASTED BUTTERNUT SQUASH


WHAT YOU'LL NEED:


  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 2 Tbsp olive oil

  • 1 1/2 Cups Arborio rice

  • 4 Cups vegetable broth

  • 1 1/2 to 2 Cups mashed roasted butternut squash (see preparation instructions below)

  • 3/4 cup unsweetened non-dairy milk

  • salt, pepper, to taste

  • 4 Tbsp vegan parmesan or nutritional yeast (optional)



HOW TO MAKE IT:

For the butternut squash:

  1. Cut the squash into 1-inch cubes.

  2. To a bowl, add the cubed squash and drizzle some olive oil. Season liberally with salt, pepper, garlic powder, onion powder and sage powder.

  3. I use my toaster oven set to about 400° F and bake for 15 to 20 minutes. Toss the squash cubes around the tray and bake for another 10 to 15 minutes or until soft and beginning to char.

  4. Mash the squash cubes to get a chunky consistency and set aside.


For the risotto:

  1. Heat the olive oil in a large pan or saucepan. Sauté the onions until translucent for about 2-3 minutes. Add the garlic and the rice and cook for 1 minute longer, stirring frequently to prevent burning.

  2. Add about 1/4 Cup of vegetable broth to deglaze and cook until it has evaporated. Reduce the heat to medium and begin adding the rest of the broth into the rice, a ladle at a time until rice absorbs each batch of liquid.

  3. Cook for about 15-20 minutes, stirring frequently to avoid burning, until you work through the vegetable broth and the rice is al dente and creamy.

  4. Add the puréed pumpkin and milk when you’ve got about 1/4 cup of broth left. Add the milk a bit at a time, it will help with the creaminess.

  5. Season with salt and pepper to taste.

  6. Once done, stir in vegan parmesan cheese or nutritional yeast (if using) before serving.

  7. Enjoy!













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