Squash Risotto

Staff Writer
Squash Risotto
Guiding Stars

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 purée.

4
Servings
320
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 butternut squash, peeled and cubed
  • 3/4 Cups brown risotto rice
  • 1/3 Cup nutritional yeast
  • 5 Teaspoons apple cider vinegar
  • 2 Teaspoons paprika
  • 2 Teaspoons cumin
  • 1 handful of fresh coriander leaves
  • 2 sage leaves, chiffonade
  • 1/2 lemon, juiced
  • 2 Tablespoons olive oil
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper

Directions

Cook the rice according to package directions. Spread squash on a baking sheet and toss with oil, herbs, and spices. Roast in a 400 degrees oven until soft.

Purée most of the squash a splash of water, nutritional yeast, vinegar, salt, and lemon.

Blend until creamy. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
8g
13%
Sugar
4g
N/A
Saturated Fat
1g
5%
Protein
15g
30%
Carbs
53g
18%
Vitamin A
701µg
78%
Vitamin B12
10µg
100%
Vitamin B6
13mg
100%
Vitamin C
31mg
51%
Vitamin E
3mg
16%
Vitamin K
20µg
25%
Calcium
88mg
9%
Fiber
9g
35%
Folate (food)
41µg
N/A
Folate equivalent (total)
41µg
10%
Folic acid
320µg
N/A
Iron
3mg
19%
Magnesium
97mg
24%
Monounsaturated
5g
N/A
Niacin (B3)
77mg
100%
Phosphorus
93mg
13%
Polyunsaturated
1g
N/A
Potassium
547mg
16%
Riboflavin (B2)
13mg
100%
Sodium
161mg
7%
Thiamin (B1)
13mg
100%
Zinc
5mg
32%