Gluten-Free, Vegan, Serves 6
- 1 small butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 cups vegetable broth (low sodium if available)
- 1 tablespoon vegan butter (or coconut oil)
- 1 onion, finely chopped
- 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)
Preheat your oven to 425°F (220°C). Place the diced butternut squash on a baking sheet, drizzle with 1 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. In a large skillet or pot, heat the remaining 1 tablespoon of olive oil and vegan butter over medium heat. 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. Serve the Roasted Butternut Squash Risotto hot, garnished with the remaining roasted squash pieces and fresh parsley or sage, if desired.