Friends, today I am sharing with you my very favorite fall dinner.
This vegan recipe takes butternut squash, herbs, and rice to the next level. With only 11 simple ingredients, this effortlessly elegant recipe may just become your next go-to for dinner parties this fall + winter season.
If you’re a fan of cozy, flavorful meals, and seasonal veggies, you are going to love this recipe!
Let’s make vegan butternut squash risotto!
This time of year, huge butternut squash’s line the grocery store isles and farmer’s market stands. If you’ve been tempted to pick one up, now is your chance! Butternut squash is incredibly versatile and goes great in so many fall recipes.
Now, let’s talk about risotto. If this fancy word sounds complicated, think again. Risotto is basically rice that has soaked up so much liquid that it becomes extra fluffy and sticky. When we mix that rice with butternut squash, lots of garlic, some sautéed onion, & tons of herbs, we’ve got ourself an incredibly flavorful dinner!
I hope you love this recipe as much as I do! My vegan butternut squash risotto is:
Sticky
Rich
Flavorful
Cozy
Elegant
& perfect for fall!
f you like this recipe you might also like my harvest salad with maple tahini dressing, the best vegan mac and cheese, southwest 3-bean chili, or my thai peanut soup with kale.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Vegan Butternut Squash Risotto
Materials
- 2 Tbsp. avocado oil separated (or sub coconut oil)
- 1 cup butternut squash cubed (about 1/2 inch)
- 1 tsp salt + extra for sprinkling
- pinch pepper
- 3 1/4 cup vegetable broth separated
- 1 medium-sized yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup arborio rice short-grain risotto rice
- 2 Tbsp. white wine vinegar
- 1 tsp dried rosemary
- 1 tsp dried thyme
toppings (optional)
- chopped parsley cayenne or red pepper flakes
Instructions
- Heat 1 Tbsp. of avocado oil in a medium-sized skillet over medium heat. Add the butternut squash, salt and a pinch of pepper.
- Sauté squash until cubes are slightly browned, tossing occasionally—about 5 minutes.
- Add the vegetable broth and reduce heat to low. Simmer for 20 minutes, or until squash is fork-tender and broth is cooked down.
- While squash cooks, start the rice. In a medium-sized pot, heat the remaining 1 Tbsp. of avocado oil over medium heat. Add the onion and a pinch of salt and pepper.
- Sauté until onion is translucent—about 5 minutes.
- Add the garlic and rice to the onion. Toss for 1 minute.
- Add the vinegar, scraping pot to ensure nothing is stuck on the bottom.
- Ladle in the broth, 1 cup at a time, stirring occasionally. Each time the broth cooks down, add another cup. Before adding the last cup, stir in the rosemary, thyme, and cooked squash—reserving a few pieces for garnish if desired. Stir to combine. Taste and adjust seasonings if needed.
- Serve hot with optional toppings. Leftovers will keep in airtight container refrigerated for up to 5 days or in freezer for up to a month.