Butternut Squash Risotto with Sage Butter Recipe
🔪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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.