A close up of vegan squash risotto with a fork taking some out of it.

Vegan Butternut Squash Risotto

Creamy vegan risotto with butternut squash and sage for a hearty fall meal.

Course Main Course
Cuisine American, vegan
Keyword butternut squash risotto, vegan risotto, vegan squash risotto
Prep Time 10 minutes
Cook Time 1 hour
Total Time 40 minutes
Servings 8
Calories 315 kcal


  • 2 tbsp vegan butter or vegan margarine or olive oil
  • 4 cloves garlic minced
  • 2 stalks green onions
  • 2 cups Arborio rice
  • ½ cup dry white wine or ½ cup additional broth or water
  • 6 cups Not Chick’n broth or any other vegan broth of choice
  • 1 tbsp poultry seasoning or sage
  • 1/8 tsp turmeric (optional for color)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 medium butternut squash (about 3-4 cups cubed)
  • 1 tbsp olive oil


  1. Wash the squash and place it in the oven at 300 F for about 30 minutes until it becomes slightly soft.
  2. Take out and let it cool until you can hold it. Then peel and cube the squash.

  3. Place cubes on a cookie sheet and sprinkle with olive oil, salt, and pepper.

  4. Bake the cubes at 375° F for an additional 30 minutes, flipping with a spatula every 10 minutes until slightly crisp on the outside.

  5. Make 6 cups of broth by pouring 6 cups of water into a pot with 3 bouillon cubes of Not chick’n and add a tablespoon of poultry seasoning to the broth. Heat and stir until the broth cubes are dissolved.

  6. While the cubed squash is baking, melt vegan margarine on low in a large pot.

  7. Add minced garlic and thinly slice green onions and let it warm for about 3 minutes in the margarine.

  8. Pour in 2 cups Arborio rice (dry unwashed) and coat the rice with butter and garlic. It will turn slightly translucent.

  9. Add the wine (or ½ cup of broth) stir until it absorbs.

  10. Add remaining 6 cups of broth mixture about ½ a cup or 1 ladle full at a time.

  11. Stir slowly and constantly adding more each time the liquid is absorbed.

  12. When all the broth has been used. Add the roasted squash to the rice and stir carefully until mixed.

  13. Serve immediately.

  14. Sprinkle with vegan Parmesan if desired.

Recipe Notes

Nutrition Facts
Vegan Butternut Squash Risotto
Amount Per Serving (1 cup)
Calories 315 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 538mg23%
Potassium 384mg11%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 10115IU202%
Vitamin C 20.1mg24%
Calcium 56mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.