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    Vegan Butternut Squash Risotto

    Oct 31, 2022 · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    This creamy vegan butternut squash risotto recipe is a great fall comfort dish – made with deliciously roasted butternut squash!

    vegan butternut squash risotto on a plate
    Jump to:
    • Other Squash & Pumpkins That Work
    • Risotto Rules
    • Ingredients
    • Visual Step-by-Step Instructions
    • Storage Instructions
    • More Butternut Squash Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    kürbisrisotto auf einem teller

    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.

    pumpkin risotto with roasted butternut squash on a plate

    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

    Pumpkin Puree Ingredients
    • 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

    Butternut Squash Risotto Ingredients
    • 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. 
    Butternut Squash Risotto Recipe Step 1-4
    • 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.
    Pumpkin Risotto Recipe Step 1-4
    • 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.
    Pumpkin Risotto Recipe Step 5-8
    • 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.
    Butternut Squash Risotto Recipe Step 5

    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

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    vegan butternut squash risotto on a plate

    Vegan Butternut Squash Risotto

    Aline Cueni
    This creamy vegan butternut squash risotto recipe is a great fall comfort dish – made with deliciously roasted butternut squash!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Mains
    Cuisine Vegan
    Servings 4
    Calories 353 kcal

    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.

    Nutrition

    Nutrition Facts
    Vegan Butternut Squash Risotto
    Amount Per Serving
    Calories 353 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.4g3%
    Trans Fat 0.1g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Sodium 786mg34%
    Potassium 384mg11%
    Carbohydrates 75g25%
    Fiber 6g25%
    Sugar 7g8%
    Protein 7g14%
    Vitamin A 19863IU397%
    Vitamin C 8mg10%
    Calcium 48mg5%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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