Butternut Squash Risotto with Sage Butter

Butternut Squash Risotto with Sage Butter Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 50 minutes


1 butternut squash, peeled, seeded, and chopped into 1-inch cubes

Olive oil spray

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon ground cumin

Salt and black pepper to taste

6 cups low-sodium vegetable broth

8 tablespoons vegan butter (soy-free if necessary)

1 cup loosely packed fresh sage leaves

4 shallots, diced

1½ cups arborio rice (certified gluten-free if necessary)

½ cup vegan white wine

⅓ cup nutritional yeast

Pepita Parmesan , optional

Toasted pine nuts, optional


1Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

2Spread out the squash cubes on the sheet and lightly spray with olive oil.

3Sprinkle with the coconut sugar, cinnamon, cumin, salt, and pepper.

4Toss to evenly coat, then spread out again on the sheet.

5Bake for 25 minutes, or until tender and caramelized. When done, remove from the oven and set aside.

6Once the squash is in the oven, pour the broth into a pot, bring to a boil, then reduce to a low simmer. Line a plate with paper towels.

7Melt the butter in a large shallow saucepan or Dutch oven over medium heat.

8Add the sage leaves and cook for 3 to 5 minutes, stirring occasionally, until the leaves are crispy.

9Use a slotted spoon to transfer the leaves to the plate.

10Pour half of the butter into a small cup and set aside.

11Add the shallots to the butter in the pan and sauté until translucent.

12Add the rice and cook for a couple of minutes, just until the rice begins to become translucent.

13Add the wine and cook until the wine is absorbed.

14Add 2 cups of the broth, cover, and cook until the broth is absorbed.

15Add another 1 cup broth, cover, and cook until the broth is absorbed. Repeat until all the broth has been used and the rice is tender.

16Add the nutritional yeast, salt, and pepper.

17Stir in the squash and remove from the heat.

18Serve topped with a drizzle of the reserved sage butter, the crispy sage leaves, Pepita Parmesan (if using), and toasted pine nuts (if using). Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

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