Butternut Squash & Sage Risotto – Creamy Vegan Thanksgiving Side
As the leaves turn golden and the air grows crisper, our taste buds yearn for comfort foods that warm the heart and nourish the soul. This Butternut Squash & Sage Risotto is a creamy, vegan masterpiece that will become the crown jewel of your Thanksgiving feast. With its velvety texture and deep, satisfying flavors, this indulgent side dish is sure to delight both vegan and non-vegan guests alike.
Ingredients
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1/4 cup white wine (optional)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegan butter or margarine
- Fresh sage leaves, chopped (for garnish)
Instructions
- Step 1: Roast the butternut squash Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 30-40 minutes, or until the squash is tender and lightly caramelized.
- Step 2: Sauté the onion, garlic, and mushrooms In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Step 3: Cook the Arborio rice In a large pot or Dutch oven, heat the warmed vegetable broth over low heat. In a separate pot, heat the olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for about 1-2 minutes. Add the white wine (if using) and cook until the liquid is almost completely absorbed, stirring constantly.
- Step 4: Combine the roasted squash, sautéed mushrooms, and cooked rice Add 1/2 cup of the warmed broth to the pot with the Arborio rice and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more. This process should take about 20-25 minutes, or until the rice is cooked and creamy. Stir in the roasted butternut squash, sautéed mushrooms, nutritional yeast, dried sage, salt, and pepper.
- Step 5: Finish with vegan butter and sage Remove the pot from the heat and stir in the vegan butter or margarine until melted and creamy. Stir in the chopped fresh sage. Season with salt and pepper to taste.
Why This Recipe Works
🥕 Butternut Squash
The roasted butternut squash adds natural sweetness and a comforting, velvety texture to the risotto.
🌿 Fresh Sage
The aromatic flavor of fresh sage elevates the dish and adds a sophisticated touch to the traditional risotto.
🥖 Nutritional Yeast
Nutritional yeast provides a cheesy, nutty flavor and helps to create a creamy, velvety texture without the need for dairy products.
🍲 Vegetable Broth
Using warmed vegetable broth instead of water adds depth and richness to the risotto, making it a perfect side dish for the holidays.
Ingredient Notes & Substitutions
Butternut Squash
You can substitute butternut squash with other winter squashes like acorn or kabocha. However, keep in mind that the flavor and texture may vary slightly.
Nutritional Yeast
If you don't have nutritional yeast, you can omit it or substitute it with a combination of soy sauce and lemon juice to achieve a similar cheesy flavor.
Fresh Sage
Dried sage can be used as a substitute in a pinch, but fresh sage provides the best flavor and aroma.
Pro Tips for Perfect Risotto
💡 Use the Right Rice
Arborio rice is specifically designed for risotto, as it can absorb liquid and release starch, creating a creamy texture.
🔄 Constant Stirring
Stir the risotto constantly, especially when adding the broth, to prevent the rice from becoming sticky or clumpy.
🌿 Fresh Herbs
Use fresh herbs like sage and parsley to add brightness and depth to the dish.
👨🍳 Practice Makes Perfect
Don't be discouraged if your first attempt at risotto doesn't turn out perfectly. Practice makes perfect, and you'll soon become a pro at creating creamy, delicious risottos.
Variations & Customizations
Mushroom & Truffle Risotto
Add sliced mushrooms and a drizzle of truffle oil for an earthy, decadent twist.
Roasted Vegetable Risotto
Add roasted vegetables like zucchini, bell peppers, and cherry tomatoes for a colorful and nutritious variation.
White Wine & Garlic Risotto
Add a splash of white wine and cook until reduced, then stir in minced garlic for a rich, aromatic flavor.
Lemon & Herb Risotto
Stir in fresh lemon juice, chopped parsley, and grated lemon zest for a bright, refreshing twist.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Tofurky or vegan roasted turkey
- Roasted Brussels sprouts with cranberries and pecans
- Sweet potato casserole with marshmallows and nuts
🍷 Drink Pairings:
Pinot Grigio, Chardonnay, or a dry sparkling wine pair perfectly with the creamy, savory flavors of this risotto.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the roasted butternut squash and sautéed mushrooms up to a day in advance. Store them in separate airtight containers in the refrigerator until ready to assemble the risotto.
Refrigerator Storage
Cooked risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of vegetable broth if needed to maintain creaminess.
Freezer Storage
Cool the cooked risotto to room temperature, then transfer it to an airtight container or freezer-safe bag. Store in the freezer for up to 2 months. Reheat thawed risotto over low heat, adding a splash of vegetable broth if needed to maintain creaminess.
Reheating Instructions
Reheat the risotto over low heat, adding a splash of vegetable broth if needed to maintain creaminess. Stir constantly until warmed through.
Troubleshooting & Common Questions
Q: My risotto is too sticky or clumpy. What can I do?
A: Stir in a small amount of warmed vegetable broth to help loosen the rice and achieve a creamy texture.
Q: Can I use a different type of rice for risotto?
A: While other types of rice can be used, Arborio rice is specifically designed for risotto and provides the best results.
Q: How do I prevent the risotto from becoming too dry?
A: Stir constantly and add warmed vegetable broth as needed to maintain a creamy texture.
Final Thoughts
As the holiday season approaches, we often find ourselves searching for the perfect side dish to complement our festive feast. This Butternut Squash & Sage Risotto is a game-changer – a creamy, comforting, and indulgent vegan masterpiece that will leave your guests in awe. So go ahead, give it a try, and watch as it becomes the star of your Thanksgiving table.
