This creamy roasted butternut squash and sage risotto is autumn in a bowl.
Autumn is in full swing in the UK (although this week has been bright sunshine?), the trees are turning beautiful tones of orange, red and yellow and I’m craving all the seasonal vegetables.
The butternut squash is roasted until it is soft, starting to brown and perfectly sweet. The base to any good risotto is onion and garlic, and these are fried until soft, and then the risotto and stock are added.
Once the butternut is roasted and caramelised, some of it is mashed and added to the risotto rice and the rest is used to top the risotto.
Lastly comes some vegan cream and cheese to brings the dish together. Topped with some crunchy toasted pine nuts and vegan parmesan. Easy right?
Butternut and sage compliment each other perfectly in this dish but herbs like dill or tarragon would work too if you have them on hand instead. If you give this a go, I’d love to know!
I have realised a lot of my recent recipes call for roasted vegetables. Honestly, I am obsessed with roasted vegetables, especially at this time of the year.
Everyone loves roasted veggies right? Give me a bowl of roasted veggies and some hummus every night for dinner and I’ll be happy.
Looking for some other recipes with roasted vegetables? Here are a few recent ones:
Roasted garlic and parsnip soup.
Roasted sweet potato and chickpea sausage rolls
Spicy roasted red pepper hummus
As always if you make this roasted butternut and sage risotto be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
Roasted Butternut Squash & Sage Risotto
Creamy roasted butternut and sage risotto topped with toasted pine nuts and vegan parmesan. It's wholesome, filling and vegan.
Ingredients
- 1 medium butternut squash
- 6 sage leaves
- 2 onions
- 5 garlic cloves
- 1.2l vegetable stock
- 400g arborio rice
- 1 lemon
- 1/2 cup vegan cream
Toppings
- 1/4 cup pine nuts
- Vegan parmesan
Instructions
Pre heat the oven to 180C/350F.
Cut both ends off the butternut squash and peel with a vegetable peeler. Place the flat side of the bigger end of the butternut on a chopping board and carefully cut down the middle. Scrape out the seeds with a teaspoon. Chop the butternut into cubes about 2cm. Place in a baking tray with some rapeseed oil, salt and pepper. Place in the oven, they will need about 20-25 minutes.
Finely chop the onion and place in a large pan with some oil on medium heat. Stir and after a few minutes add the crushed garlic.
Keep an eye to make sure the onion and garlic don't burn, when they are soft and translucent add the arborio rice and finely chopped sage. Stir and coat all the rice and then add vegetable stock about a cup at a time.
Continue to add the vegetable stock when the rice has soaked it up, stirring frequently. Stirring it frequently is what releases the starches and makes it creamy. You may find you need a little less, or a little more stock.
After about 15-20 minutes, taste the rice. It should have a bit of bite to it, but be soft on the outside. Turn down to a low heat.
Take the butternut squash out the oven, it should be starting to brown and be nice and soft. Mash 3/4 of the squash with the back of a fork and add to the risotto. Add the juice of the lemon and vegan cream and stir until combined.
Toast the pine nuts in a dry pan on medium/high heat.
Serve the risotto, top with the remaining squash, pine nuts and some vegan parmesan.
Notes
You could also try tarragon or dill if you don't have sage.
I used Violife parmesan and Oatly cream.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 587mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 5g
Laura Whitehead
Wednesday 13th of February 2019
Hello,
Is it okay to use any risotto rice if we can't find arborio?
Thank you!
Laura
Tamsin Musgrave
Wednesday 13th of February 2019
Hi Laura, thanks for your comment. Yes that will work, just add stock a bit at a time until the rice is cooked :) let me know how it goes! Tamsin xo
Natalie
Sunday 30th of December 2018
Thanks for this recipe. It's the perfect combination of easy to make, nutritious, and delicious. For those who can't find vegan cream, I made some by soaking cashews for a few hours, then mixing with water in the blender. Worked great!
Tamsin
Sunday 30th of December 2018
Hi Natalie - thank you so much for your comment, I’m glad you enjoyed it. Cashew cream is a great alternative too, thank you for sharing! Xo
Macauley
Friday 26th of October 2018
Hey! I'm based in the UK and haven't come across vegan cream, where do you find yours!?
Tamsin
Friday 26th of October 2018
Hi Macauley you can find it in all the big supermarkets, either Aplro or Oatly both do one :) xo https://www.tesco.com/groceries/en-GB/products/259160159 https://www.tesco.com/groceries/en-GB/products/293836605
Rebecca
Wednesday 24th of October 2018
Can you use something else instead of vegan cream? We don't have that in Australia.. that I'm aware of anyway :D
Tamsin
Wednesday 24th of October 2018
Hi Rebecca, thanks for your comment! Yes definitely, you can either leave it out or you could sub for a bit of plant milk or vegan cream cheese :) xo