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:
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!
- 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
- 1/4 cup pine nuts
- Vegan parmesan
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.
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: 1
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 587mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 5g