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This creamy vegan butternut squash risotto recipe is a great fall comfort dish – made with deliciously roasted butternut squash!
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Butternut Squash Risotto is a classic, popular, and widely served dish during pumpkin season. It’s easy to cook and makes an excellent lunch or dinner for the whole family, or even a romantic meal for two.
Click here for more Pumpkin Recipe Ideas!
To make the risotto, roast the butternut squash with extra virgin olive oil, thyme, nutmeg, a pinch of salt and pepper in the oven. This provides very aromatic roasted notes and gives the butternut squash more flavor than if it is just steamed or simmered in a pot of boiling water.
Once roasted, blend it together into a freshly homemade butternut squash puree. This will be added as the last step in the risotto recipe.
The risotto has a very creamy consistency. If you love a few chunkier bites of butternut squash in your risotto, set a few cubes aside before blending the rest into a purée and stir them at the end into the risotto.
If you like, you can jazz up this risotto recipe with some cheese. A plant-based cheese alternative works great and makes the risotto even creamier. Nutritional yeast also works to season vegan risotto. Non-vegans are also welcome to use grated Parmesan cheese.
Use sliced toasted almonds, fresh herbs, or chopped nuts for a flavorful garnish.
Other Squash & Pumpkins That Work
I like to prepare this creamy pumpkin risotto recipe with butternut squash. This has a particularly nutty note, which I personally like very much.
But you can also use a red kuri squash or muscat squash. In the end, it tastes best with your favorite one!
If you are in a hurry, use store-bought or premade pumpkin puree to turn this recipe into a quick pumpkin risotto.
Risotto Rules
What’s important when making risotto:
- Always add only as much vegetable broth(~1 cup) until the rice is covered! Wait until fully absorbed before adding more.
- Once you added the dairy-free butter, and cheese (optional), take the risotto from the heat, pop on the lid, and let it sit for 2-5 minutes. Never serve it straight away! Makes a huge difference!
Ingredients
See recipe card for quantities.
Butternut Squash Puree
- Butternut Squash → It is best to use organic quality. For a shortcut, use premade pumpkin puree.
- Thyme → Fresh or dried! Harmonizes wonderfully with the butternut squash. Also works well with dried or fresh sage leaves.
- Nutmeg→ A pinch of ground nutmeg brings out the flavor even better.
- Olive Oil, Salt, Black Pepper
Risotto
- Risotto Rice → I recommend Arborio Rice or Carnaroli Rice.
- Onion & Garlic → A must for more flavor. Instead of onion, use one or two shallots. If you don’t like garlic, leave it out.
- White Wine → To deglaze the risotto rice. Can also be substituted with martini, this makes the risotto a bit sweeter. Make sure to choose a vegan wine label.
- Vegetable Broth→ This is what the risotto rice is cooked in! The higher quality the vegetable broth, the better the dish will taste 😉.
- Vegan Butter → For more flavor. Vegetarians can also use butter.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Butternut Squash Puree: Preheat oven to 395°F (200°C).
- Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Place them together with the oil, thyme, nutmeg, salt, and pepper on a with parchment paper lined baking sheet and toss well.
- Roast in preheated oven for 30 minutes until fork tender, turning every 10 minutes.
- Place it with ¼ cup of water in a high-speed blender and blend until creamy. → If you like, you can set aside a few roasted butternut squash cubes before blending the rest of it into a creamy texture. Just add them at the last step of the recipe.
- Risotto: Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and wait until fully absorbed. Season with a good pinch of salt and pepper.
- Add one cup of hot vegetable broth and let it simmer on medium heat until fully absorbed, stirring occasionally. Repeat until you have used up all vegetable broth (20-25min) – always wait until the vegetable broth has been fully absorbed before adding more.
- Stir the butternut squash puree and dairy-free butter. Season with salt and pepper to taste.
- Take it from the heat, close the lid, and let it sit for 2-5 minutes before serving.
Storage Instructions
Store leftovers in an airtight container in the fridge. Good for 3 days.
Reheat leftovers in a microwave, a pot (add some water), or in the oven.
More Butternut Squash Recipes
- Butternut Squash Ravioli
- Butternut Squash Curry
- Butternut Squash & Coconut Milk Soup
- Roasted Butternut Squash & Apple Soup
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📖 Recipe
Vegan Butternut Squash Risotto
Ingredients
Butternut Squash Puree
- 1 lb (500 g) butternut squash cut into cubes
- 1 tbsp olive oil or vegetable oil
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup (60 ml) water
Risotto
- 1 tbsp olive oil
- 1 small onion or shallot, minced
- 1 clove garlic minced
- 1 ½ cup (300 g) risotto rice
- 1 cup (240 ml) white wine
- 3 ⅛ cups (750 ml) vegetable broth hot
- 2 tbsp dairy-free butter or olive oil
Instructions
Butternut Squash Puree
- Preheat oven to 395°F (200°C).
- Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Place them together with the oil, thyme, nutmeg, salt, and pepper on a with parchment paper lined baking tray and toss well.
- Roast in preheated oven for 30 minutes, turning every 10 minutes.
- Place it with ¼ cup of water in a high-speed blender and blend until creamy.
Risotto
- Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and wait until fully absorbed. Season with a good pinch of salt and pepper.
- Add one cup of hot vegetable broth and let it simmer on medium heat until fully absorbed, stirring occasionally. Repeat until you have used up all vegetable broth (20-25min) – always wait until the vegetable broth has been fully absorbed before adding more.
- Stir the butternut squash puree and dairy-free butter. Season with salt and pepper to taste.
- Take it from the heat, close the lid, and let it sit for 2-5 minutes before serving.
Notes
- Timing: When the butternut squash is in the oven, wait for about 10 minutes, then start to cook the risotto. Feel free to make the puree ahead of time.
- Cheese: Sere with dairy-free cheese or Parmesan cheese (vegetarian).
- Keeps fresh for 3-4 days if stored in an airtight container in the refrigerator.
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