This vegan butternut squash risotto is simple, comforting, and it makes a great autumnal dish.

It’s that time of the year again when you can see the market shelves stocked with all kinds of pumpkins and squashes. However, I do wish that each pumpkin came with a recipe card so more people would know what to make out of them, instead of just using them as decorations for Halloween or making endless pumpkin spice lattes. Starbucks, I see you.

You already know I love easy, quick meals with simple ingredients and minimal preparation.

This is definitely one of those simple recipes I adore. Plus, my basement is full of various types of squashes, and I absolutely love a good risotto. It’s a win-win.

This vegan butternut squash risotto recipe can be prepared for lunch or as a comforting dinner meal. If you’re anything like me, you’ll probably have it for both. Don’t judge!”

The key ingredients for this vegan butternut squash risotto are:

Butternut squash: This type of pumpkin will give your dish a nutty, but sweet taste so a drizzle of lemon juice at the end of cooking will give just the right amount of balance to the sweetness.
Risotto rice (Arborio rice): Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. You can use other types of rice but it will affect the recipe.
Thyme – Thyme gives a slightly floral flavour to this dish. You can use either fresh or dried thyme.
Chickpeas: You can definitely omit the chickpeas but I always like to add some additional source of protein and they give a nice texture to risotto too.

Butternut squash and thyme risotto recipe

BUTTERNUT SQUASH BENEFITS

Butternut squash is an amazing source of fibre, vitamins, minerals and powerful antioxidants – vitamin C, vitamin E, vitamin A, beta-carotene, potassium, magnesium and iron.

It is a so-called cold-weather superfood and a starchy carbohydrate, the same as potatoes.

Have you tried my Creamy Red Lentil Curry Recipe?

Butternut squash is:

Cholesterol-free
Anti-inflammatory
Boost Immune and nervous systems
Protects against heart disease

Read more about Butternut Squash Nutrition

Some of my favourite butternut squash recipes, besides this risotto, are butternut squash soup, butternut squash curry and a really simple one, roasted butternut squash.

Now, without further ado, let’s cook.

Vegan Butternut Squash Risotto

Course: Lunch, DinnerDifficulty: Easy

Prep time

minutes

Cooking time

minutes

This vegan butternut squash risotto is simple, comforting, and it makes a great autumnal dish.

Ingredients

1 tbsp vegetable oil
1 medium onion
2 garlic cloves (crushed)
1 medium butternut squash (peeled and chopped)
150g chickpeas (cooked and drained)
200g risotto rice (Arborio)
500ml vegetable stock
1/2 tsp turmeric powder
1/4 tsp ginger powder
1 tbsp dried thyme
1/2 tsp salt (see notes)
1/4 tsp black pepper
A drizzle of lemon juice

Directions

Heat up the oil and add the onion and garlic. Saute for a couple of minutes until it becomes translucent.
Add the squash, chickpeas, rice, combine well and add the stock.
Now add the herbs and spices and season well with salt and pepper.
Cover the pan and cook on medium heat for about 25-30min. Stir occasionally.
The liquid shall evaporate, pumpkin and risotto rice should be soft so if you are happy with the taste, remove from the heat.
Drizzle with lemon juice and mix well.
Serve hot and sprinkle with some pumpkin seeds and dried thyme.
Enjoy 🙂

Notes

If you are using low sodium vegetable stock then feel free to add more salt.

As you savour this creamy vegan butternut squash risotto, remember that plant-based meals can be both wholesome and scrumptious. Embrace the versatility of vegetables and explore the endless possibilities they offer. Whether you’re a seasoned vegan or just starting your plant-based journey, this recipe is a testament to the delectable flavours nature provides. Enjoy your cruelty-free creation and share the joy of compassionate cooking with friends and family. Bon appétit!

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Let me know in the comments below what is your favourite autumn recipe.

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