"It’s fall, it’s dinner time, and you’re in the mood for comfort food. I’ve got just the recipe for you! Creamy Butternut Squash “Risotto” is a totally plant-based, grain-free recipe that’s filled with creamy texture and all the flavor you’re craving this season. We love it as a weeknight side dish but it is also special enough for your fall holiday table!"
Creamy Butternut Squash “Risotto”
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 small (2 pounds) butternut squash
- 1 tablesp extra virgin olive oil
- 1/2 large finely diced yellow onion
- 1 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 clove minced garlic
- 1 cup filtered water
- 1/4 cup vegan homemade cashew cream
Method
Step 1
Use a vegetable peeler to peel the skin off the butternut squash. Use a knife to cut off the ends of the squash. Slice the bulb (thicker part) off and cut the bulb in half to expose the seeds. Use a spoon to scoop out the seeds and guts from the bulb leaving just the flesh behind. Cut the butternut squash flesh into 1-inch chunks. Repeat with the peeled shaft of the butternut squash as well (this is the longer thinner end of the squash). A two pound squash should yield ~ 5 cups of chopped butternut squash cubes.
Step 2
Place 2.5 cups of chopped butternut squash in a 7-cup food processor and process for 15 seconds so it resembles rice. Empty the rice out of the processor and set aside to rice the second batch of butternut squash cubes. Process again for 15 seconds until the butternut squash resembles rice.
Step 3
Heat olive oil (or vegan butter if using) in a 12-inch non-stick skillet or cast iron skillet over medium heat. Add the onions, salt and pepper and sauté until onions are translucent, about 4 minutes. Add the garlic and cook for one more minute. Add all of the riced butternut squash and one cup of water and stir well to combine.
Step 4
Sauté, stirring frequently, uncovered over medium heat for 6-8 minutes until the water is fully absorbed and the “rice” is soft. Add a little more water if the “rice” needs more time to soften.
Step 5
Turn off your burner, add the cashew cream and stir well to combine. Serve immediately while hot. Garnish with vegan Parmesan cheese and/or parsley if desired.
Step 6
Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to five days. Reheat on the stovetop and add more liquid to make it creamy if needed.