- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the squash cubes on the sheet and lightly spray with olive oil. Sprinkle with the coconut sugar, cinnamon, cumin, salt, and pepper.
- Toss to evenly coat, then spread out again on the sheet. Bake for 25 minutes, or until tender and caramelized. When done, remove from the oven and set aside.
- Once the squash is in the oven, pour the broth into a pot, bring to a boil, then reduce to a low simmer. Line a plate with paper towels.
- Melt the butter in a large shallow saucepan or Dutch oven over medium heat. Add the sage leaves and cook for 3 to 5 minutes, stirring occasionally, until the leaves are crispy. Use a slotted spoon to transfer the leaves to the plate. Pour half of the butte
- Add the shallots to the butter in the pan and sauté until translucent. Add the rice and cook for a couple of minutes, just until the rice begins to become translucent. Add the wine and cook until the wine is absorbed.
- Add 2 cups of the broth, cover, and cook until the broth is absorbed. Add another 1 cup broth, cover, and cook until the broth is absorbed. Repeat until all the broth has been used and the rice is tender.
- Add the nutritional yeast, salt, and pepper. Stir in the squash and remove from the heat. Serve topped with a drizzle of the reserved sage butter, the crispy sage leaves, Pepita Parmesan (if using), and toasted pine nuts (if using).
Butternut Squash Risotto with Sage Butter
By Pooja Sanghavi
Feb, 23rd
623
Servings
6 persons
Cook Time
1 hr
Ingredients
12
- 14
Ingredients
- 1 butternut squash, peeled, seeded, and chopped
- Olive oil spray
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 6 cups low-sodium vegetable broth
- 8 tablespoons vegan butter (1 cup loosely packed
- 4 shallots, diced
- 1½ cups arborio rice
- ½ cup vegan white wine
- ⅓ cup nutritional yeast
- Pepita Parmesan
- Toasted pine nuts, optional
