VEGAN ROASTED BUTTERNUT SQUASH RISOTTO

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My favourite thing about autumn is having the excuse to start cooking lots of yummy comfort food dishes. For real fall vibes, the best has to be this Roasted Butternut Squash Risotto.

To make this vegan I have replaced the cheese with nutritional yeast, it replicates a cheesey flavour so well. Instead of butter I have used extra virgin olive oil and the butternut squash makes it buttery enough, I promise you!

Smells so good that Lady tried to sneak a taste. She doesn’t know I’ve saved her some roasted butternut squash skin for a yummy treat later.

See recipe at the bottom of the page for full instructions and measurements.

HOW TO ROAST THE BUTTERNUT SQUASH

Using a sharp knife, cut the ends off of the butternut squash. This will make it easier to cut the squash lengthways, which can be tricky.

Slice the squash lengthways through the middle and discard the ends.

Scoop out the seeds with a spoon and discard.

Brush the cut sides with olive oil and sprinkle over a pinch of salt and pepper.

Roast in the oven cut side down until a knife can be easily inserted into the flesh. Flip them over, they should be soft and starting caramelize.

Scoop out the flesh with a spoon and add to the cooked risotto. The skin can be eaten, discarded or fed to the dogs as a healthy yummy treat!

RECIPE

Ingredients

ROASTED BUTTERNUT SQUASH

  • 1 whole medium-sized butternut squash
  • 1 tbsp olive oil
  • pinch salt and pepper

RISOTTO

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 300g short-grain rice
  • 250ml vegan white wine (optional)
  • 1.5l hot vegetable stock
  • 2 tbsp nutritional yeast
  • pinch salt and pepper

TO SERVE (OPTIONAL)

  • 1 tbsp olive oil
  • small bunch fresh sage

Instructions

  1. Pre-heat oven to 200°c. With a sharp knife take care and cut the ends off of the butternut squash and then slice lengthways down the middle. Remove seeds with spoon and discard. Brush the cut sides with olive oil and sprinkle over a pinch of salt and pepper. Place butternut squash halves onto a lined baking sheet, cut side down. Roast for about 30-45 minutes (depending on size of squash), until knife can be inserted easily into flesh.
  2. Meanwhile make the risotto. Heat olive oil to a large deep rimmed pan, add the garlic and onion and cook for about 8 minutes, until starting to caramelize. Add the rice and stir continuously for a few minutes, until edges start to become translucent. Add the wine, if using, and stir until it is fully absorbed. Add the vegetable stock a ladle or two at a time, while stirring continuously until all the liquid has been absorbed, repeat until all the vegetable stock is used. After about 30 minutes the rice should be cooked and the mixture should be nice and creamy. Add the nutritional yeast and a pinch of salt and pepper, cover and remove from the heat.
  3. Remove the butternut squash from the oven, it should be ready around the same time. Leave to cool slightly if too hot. Scoop out the flesh and stir into the risotto until fully combined. Transfer to bowls.
  4. If using sage for serving, heat oil in a pan over a medium heat and add the sage leaves, cooking for 1 or 2 minutes, until starting to darken and go crispy.
  5. Drizzle oil with the sage leaves over the risotto, add a couple of fresh leaves too as a garnish and serve.

Did you make this recipe? Leave your feedback in the comments below or tag @indiladybaby on Instagram and hashtag #indiladybaby

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