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    Home » Recipes » Vegan Butternut Squash Risotto (Creamy + Delicious)

    Vegan Butternut Squash Risotto (Creamy + Delicious)

    Oct 20, 2020 by The Pesky Vegan | 8 Comments

    89 shares
    Jump to Recipe >

    This vegan butternut squash risotto is my idea of the perfect autumn comfort food. Creamy, hearty, and indulgent, it's a delicious dish that'll warm you up as the nights get longer.

    Vegan Butternut Squash Risotto with Fried Sage Leaves

    Featuring soft chunks of squash, creamy risotto rice, and the bright flavours of fresh sage and lemon, I like to top it all off with crispy fried sage leaves and the roasted squash seeds.

    Whereas many butternut squash recipes call for you to peel the skin, I like to leave it on. Not only is it edible and tasty – it also reduces food waste and saves you time when preparing the ingredients.

    For more creamy rice in your life, see these recipes for vegan beetroot risotto and lemony smoked tofu risotto.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Dairy-Free Butternut Squash Risotto with Garlic, Lemon and Sage

    Should I peel the butternut squash?

    When preparing the butternut squash, it's up to you if you want to peel the skin or not. I always leave it on since it'll soften in the oven and is perfectly edible.

    With squash and pumpkins in general, the skin is usually fine to eat. It mainly depends on how tough that particular variety is and whether it actually tastes nice. Generally speaking, the smaller the squash, the better the skin is to eat.

    If you like your squash with the skin on, I’d suggest also checking out this vegan butternut squash pasta bake.

    Fresh sage v dried sage

    I use dried sage all the time in my cooking, but I would highly recommend using fresh sage in this risotto. The leaves have a strong, distinctive flavour that I personally love.

    Fresh Sage Leaves

    If you have fresh sage leaves, it also means you can fry some of them to add a crispy and delicious garnish to your dish (see recipe notes for more info).

    If using dried sage, I'd start with one teaspoon and add more to suit your taste. You can either add this to the stock pan or stir it in once you start adding liquid to the risotto rice.

    How to make vegan risotto creamy and cheesy

    The recipe notes below contain info on how to make your vegan risotto creamy and cheesy. For a deep-dive into all my dairy-free tips and tricks, check out my main recipe for creamy vegan risotto.

    What you'll need

    To make this creamy risotto, you'll need:

    • Butternut squash with the ends and seeds removed
    • Fresh sage for its distinct flavour and fragrance
    • Risotto rice to create the creamy texture
    • Nutritional yeast for plant-based 'cheesy' notes
    Ingredients to Make Vegan Butternut Squash Risotto

    How to make vegan butternut squash risotto

    Preheat the oven to 200°C (390°F). Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack).

    Drizzle one tablespoon of the olive oil over a large oven dish, then add the cubed butternut squash and spread evenly. Sprinkle with salt and pepper and roast in the oven for around 25 minutes or until tender.

    Roasted Butternut Squash Cubes

    While the squash is roasting, heat the vegan stock in a saucepan. In a separate large pan, soften the onions for 3-4 minutes before adding the garlic and sage. Season with salt and pepper, stir well, and cook for a couple of minutes.

    Turn up the heat, add the risotto rice, and stir constantly for a minute or so to avoid it catching on the bottom. Add the white wine and lemon juice (but not the zest), stir well, and then reduce the heat.

    Start to add ladles of the stock to the rice, stirring regularly. The idea is to 'beat' the rice to help release the starches and make it creamy. Don't drown the rice in stock, but also don't let it dry out too much. 'Sloppy' is the best word I can think of to describe it. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling.

    Continue this process for around 15 minutes, before adding the nutritional yeast, lemon zest, and plant-based milk. Stir well and cook for another five minutes, adding as much stock as you need to the pan. 1 litre of stock should be enough for 300 grams of rice, but add extra liquid if necessary.

    Vegan Risotto Cooking in Pan

    Once the squash is cooked, remove from the oven and mash half of it in the oven dish. Stir the mash and cubes into the risotto, adding a little more hot water or stock if necessary.

    After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking.

    Once the rice is creamy and cooked through, adjust the seasoning (I sometimes add a little extra chopped sage) and then turn off the heat.

    Optional step

    After turning off the heat, I like to stir in a generous spoonful of plant-based butter and then cover with a lid for a few minutes. I find that this gives a nice gloss to the final risotto.

    Serving suggestions

    • A drizzle of extra-virgin olive oil
    • Roasted squash seeds
    • Crispy sage leaves (see recipe notes)
    • Vegan parmesan
    • Other toasted seeds or nuts
    • Homemade cashew cream
    Vegan Butternut Squash Risotto Close-Up

    Recipe FAQ

    Can I make this with other squash types?

    You can swap out the butternut squash in this risotto for any winter squash. If the squash you’re using has very tough skin, you may want to remove this before cooking.

    Can I use pumpkin?

    Pumpkins are a variety of winter squash and would be great here. Note: Pumpkins grown for Halloween carving (those big orange ones) are generally not very good for a recipe like this. They tend to be quite bland, fibrous, and better suited to something like this Halloween pumpkin soup.

    Which rice is best?

  • As long you’re using a risotto rice such as arborio (the most common) or carnaroli (a slightly creamier variety), you'll get the desired final result.
  • Is this recipe gluten-free?

    If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk and vegan stock that are certified or labelled as such (as well as any plant-based cream or crème fraiche you add).

    Variations and tips

    Creamy Vegan Risotto with Squash in Pan
    • Squash cubes: I like decent-sized chunks in the final risotto, but you can cut these smaller if you like (this will also speed up the roasting time).
    • Adding the stock: If you want a quicker method, you can add stock powder or a crumbled cube to the pan and then gradually pour small amounts of hot water from a boiled kettle. 
    • Quantity: If scaling up the amounts, just be aware that the rice may take longer to cook. 
    • Plant-based milk: I’d recommend using unsweetened oat, rice, or soya milk for this risotto.
    • Add more veg: If you want to take this recipe up a notch, add finely chopped carrot (1 medium) and celery (2 sticks) when frying the onion. This trio of veg is what the Italians call a 'soffritto' and it adds more depth to the base.
    • Texture: After cooking for 20 minutes, each grain of rice should be cooked through but still hold its shape. If you need to cook it for longer, just be careful not to let it go too mushy. 
    • Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).

    How to store vegan butternut squash risotto

    Risotto is best when freshly cooked. It'll go slightly gluey and mushy in the fridge, however this still tastes great when reheated or turned into arancini (breaded risotto balls) or risotto fritters.

    Refrigerate: Store risotto in the fridge for up to three days. Reheat in the microwave or in a pan with some additional water, but don’t expect it to be as good as when you first cooked it.

    Freeze: It is not recommended to store cooked risotto in the freezer. The rice will become grainy and lose its texture, so it’s best to refrigerate instead and use it up within a few days.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Butternut Squash Pasta Bake
    • Vegan Beetroot Risotto
    • Smoked Tofu Risotto with Lemon & Basil
    • Vegan Pea and Mint Risotto
    • Pumpkin and Sweet Potato Soup
    • Easy Cheesy Pasta Sauce
    • Creamy Vegan Mushroom Stroganoff
    • 12-Minute Tomato and Basil Pasta

    You can also check out my full list of vegan mains.

    Vegan Butternut Squash Risotto with Fried Sage Leaves

    Vegan Butternut Squash Risotto (Creamy + Delicious)

    The Pesky Vegan
    This vegan butternut squash risotto is the perfect autumn comfort food. Delicious, creamy, hearty, and indulgent, it's also gluten-free.
    5 from 4 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course, Risotto
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 562 kcal

    Ingredients
     

    • 1 medium butternut squash
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 4 cloves garlic, finely chopped
    • 8 fresh sage leaves, stems removed and finely chopped
    • 1½ cups (300 g) risotto rice
    • ½ cup (100 ml) white wine (ideally vegan, optional)
    • 1 lemon, zest and juice (remember to grate before juicing)
    • 4-5 cups (1-1.2 litres) vegan stock
    • 4 tablespoons nutritional yeast
    • ½ cup (100 ml) plant-based milk
    • Salt and pepper, to taste
    • 2 tablespoons (30 g) plant-based butter (optional)
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 200°C (390°F). When preparing the butternut squash, it's up to you if you want to peel the skin or not. I always leave it on since it'll soften in the oven and is perfectly edible. Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack).
    • Drizzle one tablespoon of the olive oil over a large oven dish, then add the cubed butternut squash and spread evenly. Sprinkle with salt and pepper and roast in the oven for around 25 minutes or until tender.
    • While the squash is roasting, you can begin preparing the other ingredients. Heat the vegan stock in a saucepan then keep at a very low simmer.
    • In a separate large pan, heat the other tablespoon of oil on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic and chopped sage. Season with salt and pepper, stir well, and cook for a couple of minutes or until the onion and garlic have softened.
    • At this point, turn up the heat and keep stirring the ingredients. Add the risotto rice and stir constantly for a minute or so to avoid it catching on the bottom. The aim here is for the rice to start cracking and turning translucent, which will help it to absorb all the flavours from the liquid. Don't walk away from the pan – it's all hands on deck to keep stirring right now.
    • After a minute on high heat, add the white wine and lemon juice (but not the zest). If not using wine, replace this with ½ cup (100 ml) of stock. The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.
    • Start to add ladles of the stock to the rice, stirring regularly. The idea is to 'beat' the rice to help release the starches and make it creamy. Don't drown the rice in stock, but also don't let it dry out too much. 'Sloppy' is the best word I can think of to describe it. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling.
    • Continue this process for around 15 minutes, before adding the nutritional yeast, lemon zest, and plant-based milk. Stir well and cook for another five minutes, adding as much stock as you need to the pan. 1 litre of stock should be enough for 300 grams of rice, but add extra liquid if necessary.
    • Once the squash is cooked, remove from the oven and mash half of it in the oven dish. Stir the mash and cubes into the risotto, adding a little more hot water or stock if necessary.
    • After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking. Once the rice is creamy and cooked through, adjust the seasoning (I sometimes add a little extra chopped sage) and then turn off the heat.
    • Optional step: At this point, I like to stir in a generous spoonful of plant-based butter and then cover with a lid. I find that this gives a nice gloss to the final risotto. After a couple of minutes, remove the lid and stir well.
    • Serve with a drizzle of extra-virgin olive oil, vegan parmesan, roasted squash seeds, and crispy sage leaves (see notes).
    Rate this recipe 👇

    Notes

    Stock 'cheat' method: Instead of keeping the stock in a separate pan on low heat, you can add stock powder or a crumbled cube to the risotto pan and then gradually pour small amounts of hot water from a boiled kettle.
    Crispy sage leaves: Fried sage leaves are a delicious topping for this risotto. To make them, simply heat olive oil in a pan then add the leaves, frying for around 30-45 seconds until crispy (be careful not to burn them). Transfer to a plate lined with paper towel and sprinkle with a little salt.
    Squash cubes: I like decent-sized chunks in the final risotto, but you can cut these smaller if you like (this will also speed up the roasting time).
    Quantity: If scaling up the amounts, just be aware that the rice may take longer to cook.
    Other winter squash: You can substitute the butternut squash in this recipe for any winter squash, including different varieties of pumpkin. If the squash you’re using has particularly tough skin, you may want to remove this before cooking.
    Dried sage: While fresh sage is ideal, you could also use dried. I'd start with one teaspoon and add more to suit your taste. You can either add this to the stock pan or stir it in once you start adding liquid to the risotto rice.
    Add more veg: If you want to take this recipe up a notch, add finely chopped carrot (1 medium) and celery (2 sticks) when frying the onion. This trio of veg is what the Italians call a 'soffritto' and it adds more depth to the base.
    Texture: After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. If you need to cook it for longer, just be careful not to let it go too mushy. 
    Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).  
    Make it creamier: Another very easy way to make vegan risotto creamy is to use... vegan cream! Simply stir through some plant-based cream or plant-based crème fraiche at the end.
    Make it cheesier: To really make this risotto sing, top it off with some dairy-free cheese. You can try my recipe for vegan parmesan or use a store-bought version. You can also simply top it off with a good pinch of nutritional yeast.   
    Extra zing: The lemon juice and zest will do a good job of replacing the zing you get from dairy parmesan, but if you want a little extra then try adding a splash of cider vinegar. Start with a couple of teaspoons and then add more to suit your taste.
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk and vegan stock that are certified or labelled as such (as well as any plant-based cream or crème fraiche you add).
    Storage: Risotto is best when it's freshly cooked. The starch in the rice means that storing it results in a gluey, mushy mass. This still tastes great, however, and so your best bet is to turn it into arancini (breaded risotto balls) or risotto fritters. Store in the fridge for up to three days. It is not recommended to freeze cooked risotto. 
    If you liked this recipe, you might also enjoy:
    • Vegan Butternut Squash Pasta Bake
    • Vegan Beetroot Risotto
    • Smoked Tofu Risotto with Lemon & Basil
    • Vegan Pea and Mint Risotto
    • Pumpkin and Sweet Potato Soup
    • Easy Cheesy Pasta Sauce
    • Creamy Vegan Mushroom Stroganoff
    • 12-Minute Tomato and Basil Pasta
     
    * The nutrition info below is for one serving, based on a total of four servings (this doesn't include the optional plant-based butter).

    Nutrition

    Calories: 562kcalCarbohydrates: 98gProtein: 12gFat: 13gSaturated Fat: 2gSodium: 365mgPotassium: 1119mgFiber: 10gSugar: 9gVitamin A: 24256IUVitamin C: 65mgVitamin D: 10µgCalcium: 167mgIron: 6mg
    Nutrition Facts
    Vegan Butternut Squash Risotto (Creamy + Delicious)
    Amount Per Serving
    Calories 562 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Sodium 365mg16%
    Potassium 1119mg32%
    Carbohydrates 98g33%
    Fiber 10g42%
    Sugar 9g10%
    Protein 12g24%
    Vitamin A 24256IU485%
    Vitamin C 65mg79%
    Vitamin D 10µg67%
    Calcium 167mg17%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan butternut squash recipe, vegan dinner, vegan risotto
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Becky

      January 03, 2023 at 4:18 pm

      5 stars
      I tried this recipe as directed, including the addition of fried sage on top, and it was fantastic! I will definitely use it as my go-to butternut squash risotto recipe. It is more flavorful than other vegan risotto recipes I've made in the past.

      Reply
      • The Pesky Vegan

        January 03, 2023 at 10:04 pm

        Great to hear you enjoyed it, fried sage is always good!

        Reply
    2. Amber-Sophie Dugdale

      December 03, 2020 at 9:17 pm

      5 stars
      Super tasty, lovely dish! And easy to make! Love the seeds on top works really well!! We made extra and used pine nuts on top when we ran our of the seeds 🙂

      Reply
      • The Pesky Vegan

        December 04, 2020 at 9:23 am

        Cheers for the review Amber - pine nuts are always a good idea!

        Reply
    3. Liz

      October 21, 2020 at 6:13 pm

      5 stars
      Just finished eating this! It was delicious, thanks for another easy, fun to follow recipe.

      Reply
      • The Pesky Vegan

        October 21, 2020 at 8:18 pm

        Great to hear you enjoyed it Liz, cheers for the review!

        Reply
    4. Laura

      October 20, 2020 at 12:25 pm

      5 stars
      Okay I’m gonna say right at the top that I haven’t made this yet. I’m soooo going to though. I’m giving it five stars because a) it looks delicious and 2) I have faith in your masterpieces, and another thing) your writing style always makes me smile and or sometimes laugh out loud. Thanks for doing you, boo.

      Reply
      • The Pesky Vegan

        October 20, 2020 at 3:03 pm

        Thanks for the kind words Laura! Glad you have faith and hoping I can hang onto the five-star review once you've actually got round to making it :/

        Reply

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