Vegan Butternut Squash and Sage Risotto
Who needs dairy when you have creamy, velvety butternut squash working overtime? This Vegan Butternut Squash and Sage Risotto is comfort food that actually makes you feel good. The naturally sweet squash blends beautifully with earthy sage and rich arborio rice. Slowly stirred (because patience is a virtue) and infused with vegetable broth, this dish delivers indulgence without the guilt. It’s fancy enough for a dinner party but easy enough for a weeknight meal. Plus, it tastes like fall in a bowl—without the overpriced seasonal lattes. Ready to stir your way to a bowl of cozy perfection?
Vegan Butternut Squash and Sage Risotto
A creamy, plant-based risotto packed with roasted butternut squash, fragrant sage, and perfectly cooked arborio rice.
Ingredients
- 1 small butternut squash peeled and cubed (about 2 cups)
- 2 tbsp olive oil liquid gold
- 1 small onion diced (flavor foundation)
- 3 cloves garlic minced (a non-negotiable)
- 1 ½ cups arborio rice risotto essential
- ½ cup dry white wine for depth and chef’s sip
- 4 cups vegetable broth warm (added gradually)
- 1 tsp fresh sage chopped (aromatic magic)
- ½ tsp salt adjust to taste
- ¼ tsp black pepper a little kick
- ¼ cup nutritional yeast for cheesy vibes
- 1 tbsp vegan butter optional, but highly recommended
- Toasted pumpkin seeds for garnish, because fancy
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss squash with 1 tbsp olive oil, salt, and pepper and roast for 25 minutes.
- Heat remaining oil in a skillet over medium heat and sauté onion and garlic for 2 minutes.
- Add arborio rice and stir for 1 minute until slightly toasted.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- Continue adding broth slowly until rice is creamy and tender (about 20 minutes).
- Stir in roasted squash, sage, nutritional yeast, and vegan butter until well combined.
- Adjust seasoning, then serve with toasted pumpkin seeds on top.
- Enjoy immediately and pretend you’re dining in Italy.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Folate: 20%
- Iron: 15%
- Potassium: 18%
- Magnesium: 12%
Additional Notes & Tips
- Swap white wine for extra broth if avoiding alcohol.
- Use coconut milk for added creaminess.
- Add mushrooms for an earthy twist.
- Leftovers? Risotto cakes the next day!
- Sage too strong? Try thyme for a milder herb.
