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closeup overhead of risotto on white plate with fork

Vegan Roasted Butternut Squash Risotto

This creamy vegan butternut squash risotto is the ultimate comfort meal! Featuring roasted butternut squash and a touch of thyme, this hearty dish is full of flavor. 
Course Main Course, Side Dish
Cuisine Gluten-Free, Italian, Vegan
Keyword butternut squash, risotto
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 - 8 servings
Calories 453kcal



  • 4 cups cubed butternut squash (Most grocery stores sell packaged peeled and cubed butternut squash for your convenience or you can peel and cut a fresh one)
  • 1 tablespoon olive oil
  • fine sea salt, to taste
  • freshly ground black pepper, to taste



  • Preheat oven to 400° F.
  • Place cubed butternut squash on a parchment-lined baking sheet. Add olive oil and use your hands to evenly coat the squash. Season with salt and pepper.
  • Roast butternut squash for 40 minutes, stirring once halfway.
  • After the squash has been cooking for 10-15 minutes, start the risotto by warming the vegetable broth in a pot over medium heat. This will allow the squash to be done approximately at the same time as the rice.
  • While broth is warming, heat olive oil in a wide pan.
  • Add the onion and cook over medium heat until translucent, about 2-3 minutes.
  • Stir in the thyme and cook for 1 more minute.
  • Add the Arborio rice and stir until it is well coated.
  • Add the wine and stir constantly until it is absorbed.
  • Once wine is absorbed, add one ladleful (approximately ¼ cup) of broth. Stir constantly until broth is absorbed.
  • Continue to add one ladleful of broth at a time to the rice as it is absorbed, stirring constantly, until rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
  • Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in the nutritional yeast and vegan Parmesan.
  • Once the Parmesan has melted, turn off the heat. Taste and add salt if desired.
  • Fold in the butternut squash. Serve immediately.



The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.


Calories: 453kcal | Carbohydrates: 72g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Fiber: 4g