Fall inspired Roasted Butternut Squash Risotto is creamy, savory, and the ultimate plant-based comfort food in a bowl.
Don’t be nervous. Most definitely don’t click that little x in the upper right hand corner of your computer screen. We can do this! We can branch out and put squash in our pasta.. right?
Yes.. we most definitely can! You will not regret this decision.
This vegetable-loaded, sweet, creamy, spicy Butternut Squash Risotto needs to happen in your kitchen. It’s simple, seriously yummy (butternut squash roasted with brown butter sage sauce .. who knew?), and comfort food-esque while also being healthy because, well…sauce made of veggies!!!
Yep, that’s right. Sauce that’s loaded with flavor and made from pureed butternut squash and roasted tomatoes. Chop, bake, blend annnnnnnnnd… you’ve got sauce!
Risotto takes a little time and patience. DON’T read that as “difficult to make.” It’s not. Basically you pour, simmer, stir, repeat until it’s done. You CANNOT mess this up.
Time Saving Tips and Tricks:
Prep: The butternut squash puree can be prepped up to 3 days before you are ready to make this recipe. Just store the puree in a sealed mason jar in the refrigerator. Have extra?… mix it in with your morning oatmeal.. delicious!!!
Make Ahead: This dish can be made ahead and stored in an airtight container in the fridge. When you are ready to serve, pour the contents of the container into a skillet with about 1/2 TBS of olive oil. Heat over medium heat until warmed through. If the risotto is dry.. add a little extra vegetable broth to the skillet.
- 4 links chicken sausage (OPTIONAL)
- 2 TBS butter (sub olive oil for vegan)
- ½ tsp. sage
- 12 oz. butternut squash cut into 1 inch cubes
- 1 large tomato, chopped
- 4-5 cups of vegetable broth
- 2 TBS olive oil
- 1 small onion
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup Parmesan cheese
- 1 tsp. sea salt
- ⅛ tsp. nutmeg
- Freshly ground black pepper
- 3 TBS fresh chopped sage
- Heat oven to 425 degrees, and line a rimmed baking sheet with aluminum foil.
- In a small bowl combine olive oil and sage. Heat until butter is melted and begins to brown. Stir continuously (NOTE: if using olive oil in place of butter do not heat, just whisk EVOO and sage together).
- Spread chopped squash and tomato into a single layer on prepared baking sheet. Drizzle with warm brown butter sauce. Season with salt and pepper. Toss to coat. Bake for 25-30 minutes or until the squash is tender. Remove from oven and set aside to cool.
- OPTIONAL STEP: If making sausage, keep the oven set to 425 and bake it for 20-25 minutes or until no longer pink. Set aside.
- In a small pot, heat the vegetable broth over low heat. Do not boil.
- While squash roasts... in a large skillet, heat oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic, heat until fragrant, about 1 minute. Reduce heat to medium, and add rice and 1 cup of warm vegetable stock. Stir often. Cook until most of the liquid has been absorbed . Repeat with another cup of broth. Continue stirring in 1 cup of broth at a time until the rice is tender, and all the liquid has been absorbed, about 20 minutes.
- While rice is cooking, place roasted squash and tomatoes into a blender and pulse until texture is creamy.
- When all liquid has been absorbed into the rice stir in squash/tomato puree, parmesan cheese, sausage sea salt, nutmeg, and season with pepper. Add Sausage (OPTIONAL). Stir to combine. Top with fresh sage leaves (optional) and serve. Enjoy!
- Want to make this dish a main meal? You’ve got options. Add some sausage. I like Applegate Organic Chicken Sausage. It doesn’t contain any funky ingredients and keeps the ingredients to a minimum. Not to mention.. it’s delicious! You could also go with adding TONS of veggies if keeping this meal Vegan and/or “lighter” is important to you.
- Arborio rice is commonly used in risotto because of it’s ability to absorb liquid. It’s what makes the dish so deliciously creamy. Brown rice arborio can be difficult to find, and has a cooking time that is almost double that of white risotto. For those reasons I passed on using it for this recipe, but you could definitely make the swap. I have seen brown arborio rice available at Trader Joe’s and online. Just remember to increase the cook time and possibly the amount of liquid needed!
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