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Squash Risotto

Two Stars Guiding Stars
  • Servings:

    4 (180 g) as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    50 minutes


Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes—all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin puree.
1 butternut squash, peeled and cubed
3/4 cup brown risotto rice
1/3 cup nutritional yeast
5 teaspoons apple cider vinegar
2 teaspoons paprika
2 teaspoons cumin
a handful of fresh coriander leaves
2 sage leaves, chiffonade
Juice from half a lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Squash Risotto


1. Cook the rice according to package directions.
2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.


Nutritional Facts
Servings 4 (180 g)
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 71 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 1 g (6%)
Cholesterol 0 mg (0%)
Sodium 163 mg (7%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 6 g (23%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C 28 mg (31%)
Calcium 81 mg (6%)
Iron 2 mg (13%)