This butternut squash risotto is a creamy vegan and gluten free risotto with sauteed butternut squash and fresh sage. It’s an easy, cozy meal that comes together in just over 30 minutes. Whether you’re looking for butternut squash recipes, risotto recipes, or weeknight dinner, this is the perfect recipe to make!
And, if you’re looking for more risotto recipes, try this chickpea and sun dried tomato risotto. It’s a creamy and flavorful vegan and gluten free risotto with sun-dried tomatoes and chickpeas. Arborio rice is slow cooked with white wine and vegetable broth for deep flavors and creamy, plump rice grains.
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Butternut squash is one of my favorite fall flavors! It’s a blend of sweet, rich, and nutty flavors that compliment any dish. It’s topped off with fresh sage for a fragrant meal.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Butternut Squash Risotto
This butternut squash risotto is creamy, rich, and full of fall flavor! An easy, comforting recipe perfect for a cozy dinner at home.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
1 lb/450g butternut squash, peeled and diced (3 cups)
4 tbsp/60ml olive oil, divided
2 tbsp/6g chopped fresh sage
½ med/115g yellow onion, minced
2 cloves/10g garlic, minced
1 cup/200g arborio rice
2 ½ cups/590ml vegetable broth, divided
¾ cup/175ml dry white wine
½ tsp/3g salt
½ tsp/1g ground pepper
½ tsp/1g ground nutmeg
Fried fresh sage leaves
Toasted pine nuts
Instructions
Mince onion and garlic. Wash, dry, and chop the sage.
Peel and dice the butternut into 1/2”/12mm cubes.
In a large frying pan, heat 1 tbsp/15ml olive oil over medium. Add sage and cook for 1 minute until fragrant.
Add butternut cubes and cook for 6-8 minutes, stirring occasionally, until softened on edges and lightly browned.
In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.
Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.
Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
Immediately add the white wine and stir to lift any rice grains stuck to the pot.
Cook for 1-2 minutes to boil off the alcohol.
Add 2 cups/470ml broth, cooked butternut and sage, salt, and pepper. Stir well.
Reduce heat to medium-low and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. A long, slow cook will allow the rice to absorb the broth and become creamy and tender.
Turn the heat to low. Stir in the remaining ½ cup/120ml of broth. Cook for an additional 2-3 minutes, stirring regularly until the rice is plump and tender. Taste and adjust salt to taste.
Toast sage and pine nuts:
In the frying pan, heat 1 tbsp/15ml olive oil over medium-high. Place whole sage leaves in the oil and fry for 15-30 seconds before flipping and cooking for an additional 15 seconds. Remove from pan and drain on paper towels.
Add pine nuts to hot pan and stir for 30-60 seconds until brown and fragrant.
Serve immediately garnished with a sprinkle of pine nuts and a couple fried sage leaves.
Ingredients and Substitutions For This Butternut Squash Risotto
How To Make This Butternut Squash Risotto
Mince onion and garlic. Wash, dry, and chop the sage.
Peel and dice the butternut into 1/2”/12mm cubes.
In a large frying pan, heat 1 tbsp/15ml olive oil over medium. Add sage and cook for 1 minute until fragrant.
Add butternut cubes and cook for 6-8 minutes, stirring occasionally, until softened on edges and lightly browned.
In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.
Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.
Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
Immediately add the white wine and stir to lift any rice grains stuck to the pot.
Cook for 1-2 minutes to boil off the alcohol.
Add 2 cups/470ml broth, cooked butternut and sage, salt, and pepper. Stir well.
Reduce heat to medium-low and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. A long, slow cook will allow the rice to absorb the broth and become creamy and tender.
Turn the heat to low. Stir in the remaining ½ cup/120ml of broth. Cook for an additional 2-3 minutes, stirring regularly until the rice is plump and tender. Taste and adjust salt to taste.
In the frying pan, heat 1 tbsp/15ml olive oil over medium-high. Place whole sage leaves in the oil and fry for 15-30 seconds before flipping and cooking for an additional 15 seconds. Remove from pan and drain on paper towels.
Add pine nuts to hot pan and stir for 30-60 seconds until brown and fragrant.
Serve immediately garnished with a sprinkle of pine nuts and a couple fried sage leaves.
Important Recipe Notes
Wine vs broth: If avoiding alcohol, more broth can be used in place of white wine. Using wine will enhance the flavors and create a creamier risotto. If using broth, add in 2 tbsp/30ml wine vinegar or white balsamic.
Other squashes: Any firm-fleshed, pumpkin-like winter squash can be used for this recipe including kabocha and red kuri.
Vegan and Gluten Free Dinner Ideas
Sweet Potato Lentil Stew– While technically a stew and not a soup, this sweet potato lentil stew still deserves a place here. It’s heart, full of protein, and tastes incredible. It is vegan, gluten free, and soy free.
Creamy Mushroom Wild Rice Soup– A comforting, hearty meal that works beautifully as a comfort soup recipe. With tender wild rice, sautéed mushrooms, and a thick, chowder-style broth, this vegan and gluten free main dish soup delivers richness without dairy, nuts, or soy.
