Butternut Squash & Sage Risotto

VG - GF - RF
Serving Size:

Creamy, cheesy and completely dairy free, this easy fall inspired risotto is possibly the most comforting bowl of food you can make! Golden roasted butternut, smooth risotto topped with crispy salted sage, it is the best plant pack combo!

Roasted Butternut Squash

  • 1 small butternut squash peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp pepper


  • 1 tbsp extra virgin olive oil
  • 4 medium shallots peeled and diced
  • 3 cloves minced garlic
  • 4 cups vegetable broth
  • 1 cup water
  • 2 cups arborio rice
  • 1 cup white cooking wine
  • ½ cup nutritional yeast
  • Salt & pepper

Crispy Sage

  • 4-5 (15-20 leaves) sprigs of fresh sage
  • 1 tbsp extra virgin olive oil
  • Sea Salt

Serving Suggestion:

Serve with crispy sage and nutritional yeast. Vegan parmesan or sautéed tuscan kale would also be a great addition!

How To:

  1. Start by preheating your oven to 400 degrees fahrenheit.
  2. While your oven preheats, peel and dice your butternut squash. Add squash to a lined baking tray.
  3. Then, drizzle with olive oil, add salt and pepper. Stir until fully coated.
  4. Roast at 400 for 40-45 minutes, or until butternut squash is golden brown.
  5. While your butternut squash is roasting, bring 1 tbsp of olive oil to medium heat in a medium sized pot or dutch oven. Once warm, add your diced shallots and cook until soft, stirring often for about 5 minutes. Then add minced garlic, stir again and cook for an additional 2 minutes.
  6. In a separate pot add your vegetable broth and water and bring to medium high heat.
  7. To the pot with onions and garlic, add your arborio rice, stir to combine and cook until lightly toasted, stirring often. Add your white wine and cook until wine is fully absorbed.
  8. When broth is hot, begin adding the broth into the rice mixture about ½ cup at a time, stirring constantly. Once broth is absorbed add ½ cup at a time until all the broth is used.
  9. When butternut squash is finished roasting, remove from the oven and add to your risotto, stir to combine.  
  10. Then, add your nutritional yeast, salt and pepper and stir to combine. Taste and adjust seasoning as needed.
  11. In the same pan you used to warm the broth, heat 1 tbsp of extra virgin olive oil on high heat.
  12. Once hot, add your fresh sage leaves and cook until crispy. Remove from the pan to a paper towel lined plate and top with a sprinkle of sea salt. Let cool, sage will get crispier as it cools.
  13. Serve risotto hot, topped with crispy sage and extra nutritional yeast!

a sip

More recipes