This Butternut Squash Apple Risotto is creamy, hearty, and perfect for cozy autumn nights. Roasted with maple syrup, the apples and squash get golden and caramelized, adding a sweet touch that pairs so well with the buttery sage sauce and crunchy pecans on top.
📝 Why You’ll Love this Roasted Apple Risotto:
- Taste: Sweet yet savory with herby sage and toasty brown butter sauce.
- Texture: Super creamy with tender roasted squash and apples plus crunchy pecans on top.
- Difficulty: Relatively simple to make but looks fancy.
- Time: About 40-45 minutes- the longest part is waiting for the risotto to thicken and cook.
- Why We Love This Vegan Risotto: Risotto is one of those recipes that seems fancy, but it’s actually pretty simple to make. I love that this risotto is full of cozy autumn flavors like butternut squash, maple, sage and apple. If you’re like me, and you love butternut squash risotto, then you’ll definitely love this recipe!
Ingredients:
Ingredient Notes & Substitutions
- Butternut Squash: You can use fresh or frozen butternut squash. If using fresh butternut squash, be sure to peel it and cube it into small pieces. If using frozen squash, let it thaw at room temperature and drain away any excess moisture. This could be subbed for sweet potatoes.
- Apples: I used Autumn Glory apples in this recipe which add a lovely flavor and a layer of sweetness. You can also use Honeycrisp, Gala or Fuji apples.
- Pure Maple Syrup: This is for roasting the squash and the apples. It adds sweetness, a rich flavor and helps caramelize everything in the oven.
- Onion & Garlic: These aromatics add tons of flavor to the dish. Yellow onion can be substituted for a large or medium shallot or red onion.
- Olive Oil: I recommend using extra virgin olive oil for the best flavor.
- Arborio Rice: This is a short grained rice that you can find at your local grocery store. This is what makes the base of the risotto.
- Vegetable Broth: I love using 2-3 tsp of Better than Bouillon Paste mixed with 4 cups of hot water. You can also use boxed vegetable broth.
- Dairy-Free Parmesan: I recommend Violife Just Like Parmesan Wedge.
- Dairy-Free Butter: I recommend Country Crock Plant Butter for this recipe.
- Fresh Sage: For the brown butter sauce. You can find fresh whole sage leaves at most grocery stores.
- Toasted Pecans: For topping- they add such a nice crunch!
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Large Saucepan, Pot, or Dutch Oven: for making the risotto
- Large Baking Sheet: to roast the squash and apples
- Parchment Paper: for easy clean up
- Small Skillet or Pot: to make the sage brown ‘butter’ sauce
Step-by-Step Instructions
🍎 *Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Spread the diced butternut squash and diced apple on a prepared baking sheet. Drizzle with olive oil and maple syrup. Season with salt and pepper, then toss to coat.
STEP 2: Roast for 25-35 minutes, stirring halfway through, until tender and slightly caramelized. Set aside.
STEP 3: In a large dutch oven or pot, heat olive oil over medium-low heat. Add the diced onion and cook for 2 minutes until translucent.
STEP 4: Add the minced garlic and dry arborio rice. Toast the rice grains for 1-2 minutes while stirring.
TIP: Pour in the white wine, if using, to deglaze the pot and cook for 1-2 minutes while stirring. This adds acidity and flavor.
STEP 5: Gradually add the warm or hot stock, ½ cup at a time to the rice mixture. Pour in ½ cup of stock and stir constantly until most of the liquid is absorbed. Repeat this process until all the stock is used and the rice is cooked through.
TIP: Cooking time will vary based on your stove, but should take about 20-30 minutes.
STEP 6: Add vegan parmesan cheese and vegan butter to the cooked rice. Then, season with fresh cracked black pepper and sea salt to taste.
STEP 7: In a small skillet, melt vegan butter over medium heat. Add the minced sage and fry for 1-2 minutes until crispy and fragrant.
Serving Ideas
Once the risotto is creamy and al dente, it’s time to serve it. I recommend spooning it into shallow bowls and topping with the roasted butternut squash, apples, and pecans. Then drizzle with the sage brown butter sauce.
You can also top the risotto with other fresh herbs like fresh thyme.
This recipe is great paired with some of the following proteins or sides:
Storage
Leftover risotto and the roasted apples or squash can be stored together in an airtight container in the fridge for 2-3 days.
Helpful Tips For The Best Apple Risotto
❶ Peel the Apples and Squash: For the best texture, I recommend peeling the apples and squash before roasting.
❷ Toast the Rice: For extra flavor, toast the rice with the aromatics before adding broth.
❸ Use Warm or Hot Broth: To keep the risotto at temp. and to help it cook faster, heat the broth in the microwave before adding it to the rice.
❹ Add the Broth in Batches: For creamy risotto, add about 1/2 cup of broth at a time and stir until it is absorbed into the rice.
More Comfort Food Recipes Perfect for Fall:
- Pumpkin Carrot Soup
- Sweet Potato Balance Bowls
- Creamy Vegan Mushroom Soup
- Hearty Stuffed Acorn Squash
Did you make this Butternut Squash APple Risotto?
I’d love to know! Leave a star rating and comment below!
Maple Roasted Butternut Squash Apple Risotto
Ingredients
- 4-5 cups butternut squash - 500g, peeled and diced into ½” cubes
- 2 ½ cups apples - 300g, peeled and diced into ½” cubes (like Autumn Glory, Gala, or Honeycrisp)
- 2 tbsp extra virgin olive oil - 28g
- 3 tbsp pure maple syrup - 50g
- ¼ tsp salt
- ¼ tsp black pepper
Risotto:
- 1 tbsp extra virgin olive oil - 14g
- 1 ½ cups yellow onion - 180g, finely diced
- 4 cloves garlic - 18g, peeled and minced
- 1 cup dry arborio rice - 200g
- ¼ cup dry white wine - 2oz, optional
- 4 cups vegetable broth - 32oz, warm or hot ( I used 3 tsp Vegetable Better than Bouillon Paste + 4 cups hot water)
- ¼ cup grated vegan parmesan cheese - 10g, like Violife Just Like Parmesan Wedge
- 1 tbsp salted vegan butter - 14g
- ¼ tsp black pepper
- Salt - to taste
- ¼ cup chopped toasted pecans, for topping - 30g
Sage Brown Butter Sauce:
- ¼ cup salted vegan butter - 56g, like Country Crock Plant Butter
- ¼ cup minced fresh sage - 8g, loosely packed
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Spread the diced butternut squash and apples on the prepared pan. Drizzle with olive oil and maple syrup. Season with salt and pepper, then toss to coat.4-5 cups butternut squash, 2 ½ cups apples, 2 tbsp extra virgin olive oil, 3 tbsp pure maple syrup, ¼ tsp salt, ¼ tsp black pepper
- Roast for 25-35 minutes, stirring halfway through, until tender and slightly caramelized. Set aside.
- In a large stockpot, heat 1 tbsp of olive oil over medium-low heat. Add the diced onion and cook for 2 minutes until translucent.1 tbsp extra virgin olive oil, 1 ½ cups yellow onion
- Add the minced garlic and dry arborio rice. Toast for 1-2 minutes. Pour in the white wine, if using, to deglaze the pot and cook for 1-2 minutes while stirring.4 cloves garlic, 1 cup dry arborio rice, ¼ cup dry white wine
- Gradually add the warm broth, ½ cup at a time. Pour in ½ cup of stock and stir constantly until most of the liquid is absorbed. Repeat this process until all the stock is used and the rice is cooked through (about 20-30 minutes).4 cups vegetable broth
- Stir in the parmesan cheese, 1 tbsp of salted butter, and season with black pepper and salt to taste.¼ cup grated vegan parmesan cheese, 1 tbsp salted vegan butter, ¼ tsp black pepper, Salt
- In a small skillet, melt 4 tbsp butter over medium heat. Cook for 1-2 minutes until it simmers and turns golden.¼ cup salted vegan butter
- Add the minced sage and fry for another 1-2 minutes until crispy and fragrant. Remove from heat immediately.¼ cup minced fresh sage
- Spoon the risotto into serving bowls. Top with the roasted squash, apples, and pecans. Then drizzle with the sage brown butter sauce. For a heartier meal, serve with one of the proteins listed in the notes section.¼ cup chopped toasted pecans, for topping
Notes
Nutrition
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