Butternut Squash & Sage Risotto – Creamy Vegan Thanksgiving Side 🍁 – Indulge in a luxurious, plant-based addition to your Thanksgiving feast

Ingredients

• • 1 ⅞ large butternut squash
• • 2 ⅞ tablespoons olive oil
• • 1 ⅞ small onion
• • 2 ⅞ cloves garlic
• • 2 ⅞ cups mixed mushrooms
• • 1 ⅞ cup Arborio rice
• • 4 ⅞ cups vegetable broth
• • ⅞ cup white wine
• • 2 ⅞ tablespoons nutritional yeast
• • 1 ⅞ teaspoon dried sage
• • ⅞ teaspoon salt
• • ⅞ teaspoon black pepper
• • 2 ⅞ tablespoons vegan butter or margarine
• • Fresh sage leaves

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.