Cozy Butternut Squash Risotto: Fall Comfort in a Bowl– Experience the savory delight of our Roasted Butternut Squash Risotto, a culinary masterpiece designed to nourish your body and soul. Crafted with care and precision, this recipe combines the wholesome goodness of butternut squash with the creamy richness of risotto, offering you a truly comforting and satisfying meal.

Rich in vitamins, minerals, and antioxidants, butternut squash is a nutritional powerhouse known for its ability to support overall health and wellness. Packed with fiber, it aids digestion and promotes gut health, while its abundance of vitamin A supports vision and immune function. The antioxidants found in butternut squash also help combat inflammation and protect against chronic diseases, making it a valuable addition to any diet.

Our Roasted Butternut, Squash Risotto recipe, nourishes your body and nurtures your spirit. Its warm and comforting flavors evoke feelings of home and coziness, providing a sense of comfort and well-being with every bite. Whether enjoyed on a chilly evening or shared with loved ones during a festive gathering, this dish brings people together and fosters a sense of connection and joy.

Moreover, preparing this recipe allows you to engage in the therapeutic act of cooking, reducing stress and promoting mindfulness. As you carefully roast the butternut squash and stir the creamy risotto to perfection, you’ll find solace in the rhythmic motions of the kitchen and the aromatic scents filling the air.

By incorporating our Roasted Butternut Squash Risotto into your meal plan, you’re nourishing your body and embracing a wellness and balanced lifestyle. Join us on a journey to better health and happiness through the simple pleasure of wholesome, delicious food.

Ingredients:

Gluten-Free, Vegan, Serves 6

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• Salt and pepper to taste
• 5 cups vegetable broth (low sodium if available)
• 1 tablespoon vegan butter (or coconut oil)
• 2 cups arborio rice (gluten-free if needed)
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 cup nutritional yeast (optional, for added cheesy flavor)
• Fresh parsley or sage for garnish (optional)

Directions:

Preheat your oven to 425°F (220°C). Place the diced butternut squash on a baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper. Toss to coat the squash evenly. Roast the butternut squash in the preheated oven for 20-25 minutes or until tender and lightly caramelized. Stir halfway through for even roasting.

In the meantime, heat the vegetable broth in a saucepan over medium heat. Keep it warm but not boiling. Heat the remaining one tablespoon of olive oil and vegan butter over medium heat in a large skillet or pot. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the arborio rice to the skillet and stir to coat it with the oil and butter. Toast the rice for 1-2 minutes until slightly golden.

If using, pour in the dry white wine and cook until it is absorbed by the rice. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. Stir in the dried thyme, garlic powder, nutritional yeast (if using), and season with salt and pepper to taste.

Gently fold in the roasted butternut squash, reserving a few pieces for garnish. If desired, serve the Roasted Butternut Squash Risotto hot, garnished with the remaining roasted squash pieces and fresh parsley or sage.