Squash Risotto

Squash Risotto
Staff Writer
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
247
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.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
7g
29%
Carbohydrate, by difference
36g
28%
Protein
5g
11%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
55mg
6%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
70mg
22%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
173mg
25%
Selenium, Se
11µg
20%
Sodium, Na
31mg
2%
Water
22g
1%
Zinc, Zn
2mg
25%

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.