10-Minute Prep Butternut Squash and Sage Risotto Recipe

Description

Elevate your dinner table with this Butternut Squash and Sage Risotto, a creamy, comforting, and flavorful dish that’s perfect for cozy evenings. The sweetness of roasted butternut squash combines with the earthy aroma of fresh sage to create a restaurant-quality vegan meal. With just a handful of ingredients and a little stirring, this risotto is both simple and impressive, making it ideal for weeknights or special occasions.

Ingredients

For the roasted squash:

• 1 small butternut squash, peeled, seeded, and diced
• 1 tbsp olive oil
• Salt and pepper to taste

For the risotto:

• 1 tbsp olive oil or vegan butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1/2 cup unsweetened plant-based cream or coconut milk
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 2 tbsp fresh sage leaves, chopped
• Salt and pepper to taste

For garnish:

• Extra sage leaves, fried (optional)
• Black pepper, freshly ground

Instructions

1. Roast the squash: Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized. Set aside.
2. Sauté aromatics: In a large saucepan, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add garlic and cook for another minute.
3. Toast the rice: Stir in the Arborio rice and cook for 2-3 minutes, until lightly toasted.
4. Add wine: Pour in the white wine and stir until absorbed. Skip this step if not using wine.
5. Cook the risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue for 18-20 minutes, or until the rice is creamy and al dente.
6. Finish with cream and squash: Stir in the plant-based cream, roasted butternut squash, nutritional yeast (if using), and fresh sage. Cook for 2-3 minutes to combine. Adjust seasoning with salt and pepper.
7. Garnish: Top with fried sage leaves and a sprinkle of black pepper, if desired.
8. Serve: Serve hot as a main course or a side dish with a fresh salad.