Here’s a comforting recipe for Butternut Squash Risotto, a creamy and flavorful dish perfect for cozy evenings. The sweetness of roasted butternut squash pairs beautifully with the earthy aroma of sage and the richness of risotto rice. 🍂✨

---

Butternut Squash Risotto

Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

---

Ingredients

For the Roasted Butternut Squash:

• 2 cups butternut squash, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• ½ tsp smoked paprika (optional)
• Salt and black pepper, to taste

For the Risotto:

• 1 tbsp olive oil
• 2 tbsp vegan butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup dry white wine (optional, or substitute vegetable broth)
• 4 cups vegetable broth, warmed
• ½ cup unsweetened plant-based milk (optional, for creaminess)
• 1 tsp fresh sage, finely chopped (or ½ tsp dried sage)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• Salt and black pepper, to taste

For Garnish:

• Fresh sage leaves, fried or fresh
• Vegan Parmesan or nutritional yeast
• Cracked black pepper

---

Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, smoked paprika (if using), salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, or until tender and caramelized.

Step 2: Prepare the Risotto

1. Heat olive oil and vegan butter in a large skillet or saucepan over medium heat. Add the shallot and sauté for 2–3 minutes, until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the Arborio rice and stir for 1–2 minutes to coat the grains in oil and lightly toast them.

Step 3: Add Liquid Gradually

1. Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
2. Begin adding the warm vegetable broth, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20 minutes.

Step 4: Incorporate the Butternut Squash and Flavorings

1. Once the rice is tender and creamy, stir in the roasted butternut squash, chopped sage, and nutritional yeast (if using).
2. Add plant-based milk for extra creaminess, if desired. Taste and season with salt and black pepper.

Step 5: Garnish and Serve

1. Spoon the risotto into bowls and garnish with fresh or fried sage leaves, vegan Parmesan, and a sprinkle of cracked black pepper. Serve warm.

---

Tips & Variations:

• Make it nutty: Add toasted walnuts or pecans on top for crunch.
• Add greens: Stir in fresh spinach or kale during the last 5 minutes of cooking.
• Spice it up: Add a pinch of chili flakes for heat.
• Storage: Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of broth to loosen the texture.

---

This Butternut Squash Risotto is creamy, comforting, and full of autumnal flavors.