This Butternut Squash & Sage Risotto is unbelievably delicious. It’s comforting, incredibly creamy and the flavours work wonderfully together. It’s totally vegan and also naturally gluten free, a perfect dish for those avoiding dairy or gluten!
Making risotto is a gradual process, but one that I find quite therapeutic and very calming. The combination of the white wine, garlic, onion and sage will make your kitchen smell absolutely divine. It’s actually really simple to make, and watching the dish come together is so satisfying!
You can choose to use vegan cream in this risotto or not, it’s totally optional! Risotto, when made correctly, is naturally creamy and doesn’t actually require cream. However, it’s a nice addition and adds another depth to the dish. I use Alpro single soya cream.
I love topping this risotto with roasted squash seeds. Don’t throw them away! This is a great low waste tip. They make for a delicious snack and also taste amazing sprinkled over this risotto. I also top it with my vegan parmesan, which pairs amazingly.
This is the perfect dish to make this autumn, butternut squash is so seasonal right now, and we’re all craving comforting dishes to warm us up. I also love that I can make this dish reasonably low waste. I found arborio rice in cardboard packaging, and the onions, garlic and butternut squash can all be purchased loose!
If you make this dish, please make sure to tag me on Instagram @georginaburgess_ or comment below! I love seeing your recreations!
For the roasted butternut squash:
- Half a butternut squash, peeled and cubed (save the peelings and seeds to roast later!)
- 3 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 2 tsp dried sage
- Salt + pepper
For the risotto:
- 3 tbsp vegan butter or olive oil
- 1 brown onion, finely diced (keep your scraps to make a homemade vegetable stock!)
- 3 large cloves garlic, crushed
- Bunch of fresh sage, roughly chopped
- 200g risotto rice or arborio rice
- 220ml vegan dry white wine
- 600-700ml vegetable stock
- Salt and pepper, to taste
- 3-4 tbsp vegan single cream (optional)
- Vegan parmesan (to top)
For the roasted butternut squash seeds:
- Seeds from 1 butternut squash
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Preheat the oven to 190C. Spread the cubed butternut squash over a large baking tray and drizzle with oil. Add dried sage, salt, pepper and garlic powder and stir so the cubes are coated. Place in the oven to roast for approximately 40 minutes, until they’re crispy and golden.
- Roast the seeds – stir all the ingredients in a small bowl until coated. Grease a small baking tray and place in the oven to roast for approximately 15 minutes, until crispy and darkened.
- Meanwhile, add your vegetable stock in a saucepan and heat over a medium heat.
- Heat the butter or oil in a frying pan or saucepan over a medium heat until melted/hot.
- Add the onion, garlic and chopped sage and cook, while stirring, for 5-7 minutes until the onion has softened (but not coloured).
- Add the risotto rice and stir so that it’s coated with the butter/oil.
- Pour in the white wine and mix until absorbed/evaporated.
- Pour in a ladle of the vegetable stock and stir until it’s evaporated. Keep doing this until the risotto rice is cooked (it should still have a little bite to it) – this will take upto 25-30 minutes.
- Taste and season to your preference.
- Stir in the vegan cream (if using) so that it’s well incorporated.
- Carefully stir in the roasted butternut squash. Serve with the roasted squash seeds sprinkled over and a little vegan parmesan and enjoy!