This butternut squash risotto feels like a warm hug. It’s comforting, creamy, and has a few earthy flavors to round out the natural sweetness of the squash. Plus it’s dairy-free, gluten-free, and vegan.
Every year when fall rolls around and the weather gets a little cooler (or when I pretend the weather is cooler by blasting the AC), this risotto is one of the first things I look forward to making, along with butternut squash lasagna of course.
The addition of dairy-free cream adds an indulgent component and rounds out the naturally sweet and nutty flavor of the squash. This recipe can be eaten as a side dish or the main course.
I personally love eating it as an entree and topping it with protein for a more satiating meal.
Ingredients
- butternut squash
- dairy-free butter
- olive oil
- ground cumin
- chili powder
- onion – yellow or white
- arborio rice
- broth – vegetable or chicken
- salt & pepper
- cashew cream
- cooked protein of choice (optional) – beef, bacon, pancetta, or shrimp go well with butternut squash
How to Make Butternut Squash Risotto
Cook the squash. In a large skillet over medium-high heat, add 1 tablespoon of the butter and the olive oil along with the butternut squash. Season with salt, pepper, cumin, and chili powder. Cook, stirring occasionally until fork tender and golden brown about 10-12 minutes. Remove from the pan and set aside.
Cook the aromatics. Reduce the heat to medium and add the other tablespoon of butter before adding in the diced onion along with a pinch of salt. Cook until translucent before adding in the rice. Let the rice toast in the pan with the onion for about 1 minute to build the flavor.
Add the broth. Add 1 cup of broth into the rice and onion mixture, stirring frequently. Once the rice has absorbed nearly all the broth, add another cup and continue with this process until you’ve used all the broth.
Season. Add the cubed squash back in and stir in the cashew cream. Season with more salt and freshly cracked black pepper to taste and top with protein (optional).
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this butternut squash risotto using what you already have? Here are some ideas…
- No butternut squash? ➝ use another type of winter squash: delicata, pumpkin, kabocha, etc.
- No cashew cream? ➝ add in a little dairy-free milk or another tablespoon of butter
- Not dairy-free? ➝ use real butter & real cream
Helpful Cooking Tips
Smaller is better
You want to cut the butternut squash into small-ish cubes, this helps it cook faster in the pan.
Don’t rinse the rice before cooking
The rice has all of that lovely starch that gets released when added to a liquid and is what helps make the risotto super creamy.
Avoid using cold broth
It should be slightly warmed. This ensures that the broth will be at a similar temperature to the risotto and won’t affect the cooking time. It also helps release the starches from the rice. To keep this a 1-pot meal, you can nuke the broth in the microwave.
More Risotto Recipes You’ll Love
- How to Make Creamy Dairy-Free Risotto (No Recipe Needed)
- Lemon Zucchini Risotto With Miso Butter
- Pea & Leek Greens Farro Risotto
Please let me know how this butternut squash risotto turned out in the comments below!
1-Pot Dairy-Free Butternut Squash Risotto
Ingredients
- 4 cups butternut squash, peeled cut into small cubes
- 2 tablespoons dairy-free butter, divided
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper, to taste
- small onion, diced about 1 cup
- 1½ cups arborio rice
- 5 cups broth veggie or chicken
- 3 tablespoons cashew cream
- parsley for garnish, optional
Instructions
- Cook the squash. In a large skillet over medium-high heat, add 1 tablespoon of the butter and the olive oil along with the butternut squash. Season with salt, pepper, cumin, and chili powder. Cook, stirring occasionally until fork tender and golden brown about 10-12 minutes. Remove from the pan and set aside.
- Cook the aromatics. Reduce the heat to medium and add the other tablespoon of butter before adding in the diced onion along with a pinch of salt. Cook until translucent before adding in the rice. Let the rice toast in the pan with the onion for about 1 minute to build the flavor.
- Add the broth. Add 1 cup of broth into the rice and onion mixture, stirring frequently. Once the rice has absorbed nearly all the broth, add another cup and continue with this process until you’ve used all the broth.
- Season. Add the cubed squash back in and stir in the cashew cream. Season with more salt and freshly cracked black pepper to taste and top with protein (optional).
Notes
- Makes about 6 servings if eaten as an entree.
- How can you make this butternut squash risotto using what you already have? Here are some ideas…
- No butternut squash? ➝ use another type of winter squash: delicata, pumpkin, kabocha, etc.
- No cashew cream? ➝ add in a little dairy-free milk or another tablespoon of butter
- Not dairy-free? ➝ use real butter & real cream
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