Looking for delicious and comforting vegan fall dinner recipes? You’ve come to the right place! As the leaves change and the weather cools down, nothing beats a hearty and flavorful meal that warms you from the inside out. We’ve compiled a collection of our favorite plant-based recipes that celebrate the season’s bounty, from comforting soups to hearty stews and everything in between. Get ready to embrace the flavors of fall with these easy and satisfying vegan dinners!
What is Butternut Squash Risotto?
Butternut Squash Risotto is a creamy, comforting Italian rice dish infused with the sweet and nutty flavors of roasted butternut squash. This vegan version cleverly substitutes dairy with plant-based alternatives like nutritional yeast for a cheesy taste and coconut cream for luxurious richness. It’s a perfect example of how you can enjoy classic dishes with a compassionate, plant-based twist.
The risotto is a celebration of textures and tastes, featuring tender Arborio rice, sweet roasted squash, and savory herbs. It’s fantastic as a main course or a sophisticated side dish.
Ready to embrace the flavors of autumn? Give our Butternut Squash Risotto recipe a try!
Key Ingredients for Butternut Squash Risotto:
- 1 medium butternut squash: Peeled, seeded, and cubed.
- 1 tablespoon olive oil: For roasting the squash and sautéing the onions.
- 1 teaspoon dried sage: Adds an earthy, autumnal flavor.
- Salt and pepper: To taste.
- 1 large onion: Finely chopped.
- 2 cloves garlic: Minced.
- 1 ½ cups Arborio rice: The key to a creamy risotto texture.
- ½ cup dry white wine (optional): Adds depth of flavor (ensure it’s vegan-friendly).
- 5-6 cups vegetable broth: Heated and ready to use.
- ¼ cup nutritional yeast: For a cheesy, savory flavor.
- ¼ cup coconut cream: For added richness and creaminess.
- Fresh parsley: Chopped, for garnish.
- Vegan parmesan cheese (optional): For serving.
How to Make Butternut Squash Risotto:
This Butternut Squash Risotto is surprisingly easy to create, yielding a comforting and delightful meal in just around 50 minutes! Its flavors and creamy texture make it a delightful and satisfying dinner. Roasting the butternut squash brings out its rich flavor, while the creamy risotto base makes it intensely satisfying.
Step-by-Step Instructions:
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, dried sage, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
Sauté the Aromatics: While the squash is roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Deglaze the Pot (Optional): If using, pour in the white wine and stir until it’s absorbed by the rice. This will add a layer of flavor to the risotto.
Add Broth Gradually: Begin adding the warm vegetable broth, one cup at a time, to the rice. Stir continuously until the broth is absorbed before adding the next cup. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
Stir in Butternut Squash and Cream: Stir in the roasted butternut squash, nutritional yeast, and coconut cream. Mix well to combine and heat through.
Serve and Garnish: Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley and vegan parmesan cheese, if desired.
Why You’ll Love This Butternut Squash Risotto:
This Butternut Squash Risotto recipe is highlighted by its creamy, dreamlike texture and sweet, autumnal flavors. Making it at home saves you money compared to ordering it at a restaurant, and the nutritional yeast and coconut cream give it a rich, cheesy flavor. This recipe is also made special by the fresh parsley topping it off, which adds a slight freshness to an otherwise rich flavor. Compared to, say, a vegan Mac and Cheese, the dish brings sophistication and warmth to your meal. Make this tonight!
What to Serve Butternut Squash Risotto With:
Butternut Squash Risotto is enjoyable on its own, but it also pairs well with other dishes. Consider serving it with a side of roasted asparagus or brussels sprouts for some added greens. A fresh salad with a light vinaigrette would also complement the creamy risotto nicely. A glass of crisp white wine, like a Pinot Grigio, would enhance the flavors of the dish.
Top Tips for Perfecting Butternut Squash Risotto:
- Use Warm Broth: Keeping the broth warm throughout the cooking process helps to maintain the rice’s temperature and ensures even cooking.
- Stir Continuously: Stirring the risotto consistently is crucial for releasing the starches in the rice, which creates the creamy texture.
- Don’t Overcook the Rice: The rice should be al dente, meaning it should still have a slight bite to it.
- Adjust Seasoning: Taste as you go and adjust the seasoning with salt and pepper to your liking.
- Ingredient Substitutions: If you don’t have coconut cream, you can use cashew cream or another plant-based cream alternative. You can also substitute the butternut squash with pumpkin or sweet potato for a different flavor.
5 Facts about Butternut Squash Risotto:
- Risotto originates from Northern Italy.
- Arborio rice is traditionally used because of its high starch content.
- Butternut squash is a rich source of vitamins A and C.
- Vegan risotto can be equally creamy and flavorful as traditional risotto.
- Risotto is best served immediately after cooking.
Storing and Reheating Tips:
Storing: Leftover Butternut Squash Risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, add a splash of vegetable broth to prevent the risotto from drying out. Heat in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but the texture may be slightly different.
Freezing: Freezing risotto is not recommended as it can change the texture of the rice. However, if you must freeze it, spread it out on a baking sheet to cool quickly and then transfer it to an airtight container. Thaw in the refrigerator overnight before reheating.
Final Thoughts:
Butternut Squash Risotto is more than just a meal; it’s an experience. It’s a celebration of fall flavors and comforting textures that will leave you feeling satisfied and nourished. The versatility allows you to adjust the recipe to your taste, making it a perfect dish for any occasion. Whether you’re hosting a dinner party or simply looking for a cozy weeknight meal, this vegan risotto is sure to impress.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Butternut Squash Risotto FAQs:
Can I use a different type of rice? While you could use other rice, Arborio rice is highly, highly recommended because its starch is key to achieving the creamy texture of classic risotto.
Can I add other vegetables? Of course and by all means! Feel free to experiment with adding other roasted vegetables, such as mushrooms, kale, or spinach, to the risotto.
Is there a substitute for white wine? If you prefer to omit the white wine, you can simply use additional vegetable broth. You can also add a splash of lemon juice for acidity!
Can I make this recipe ahead of time? Risotto is best served fresh, but you can roast the butternut squash ahead of time to save time. Keep refrigerated risotto no longer than 3-days.
Can I add other spices? Yes, you can add spices such as cinnamon, nutmeg, or ginger to enhance the fall flavor profile.