BUTTERNUT SQUASH RISOTTO

Short-grain Italian Arborio rice’s high starch content gives risotto a creamy texture.
The addition of puréed roasted butternut squash adds additional flavor and creaminess.
This version omits dairy parmesan, substituting it with a plant-based, dairy-free parmesan
for a cheesy, umami-rich, and nutty flavor. Substitute the butternut squash with sweet
potatoes or other root vegetables such as carrots, turnips, or parsnips.

APPLE SAGE STUFFED BUTTERNUT SQUASH.jpeg

RECIPE CARD PDF

ROAST BUTTERNUT SQUASH
1 Small butternut squash (about 1-1/2 lbs)
2 Garlic, cloves
6 Sage leaves, torn
Salt and freshly ground black pepper
Splash extra virgin olive oil

RISOTTO
1 tbsp/15 ml Extra virgin olive oil
3 Shallots, diced
1 ¼ cups/300 ml Arborio rice
1/2 cup/125 ml Dry white wine
4 cups/1000 ml Vegetable stock
2 tablespoons/30 ml Unsalted butter
Sea Salt, to taste
Freshly ground black pepper, to taste
1 cup/250 ml or to taste, Dairy-free
parmesan or Asiago
Garnish with sage leaves and
cashew parmesan

CASHEW PARMESAN
1 cup/250 gr raw, Unsalted cashews
3 tbsp/45 ml Nutritional yeast
1 tsp/5 ml Salt, to taste
Pinch of garlic powder, to taste

Cashew parmesan
Put all the ingredients in a food processor bowl and pulse until fine. Adjust seasoning to taste.

Roast Squash
Preheat oven to 350°F/176°C. Peel squash, cut in half lengthwise, and remove seeds. Cut into 1/2-inch cubes. In a medium-sized bowl, combine olive oil, sage leaves, garlic salt, and pepper. Add squash cubes and toss to coat.

Transfer to a baking sheet and roast until squash becomes tender and golden, about 30 minutes. Remove from oven and discard sage leaves and garlic. Purée the squash and set aside.

Prepare Risotto
Heat the vegetable stock over low heat in a medium-sized, covered pot. In a large saucepan, heat olive oil over medium heat. Add the shallots and cook until translucent. Add rice, stir, and sauté until soft and toasted. Deglaze the pan with white wine and cook until dry.

Add the hot stock 3/4 cup/185 ml at a time. Stir the rice constantly with a wooden spoon until the rice has
absorbed all of the liquid and is thick enough to leave a clear spot on the back of the spoon. Repeat for the remaining stock.

Cook until creamy. Stir in the butter, squash, and the dairy-free cheese. Season with salt and pepper. Serve immediately, top with cashew parmesan and sage leaves.

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BUTTERNUT SQUASH RISOTTO

healthy swops to adopt

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