Butternut Squash Risotto (Vegan and Gluten Free)

1 Dec


It has been rainy and grey this past week. I have been searching for a comforting rainy day meal to feed a crowd of friends and stumbled upon a recipe for Butternut Squash Risotto on one of my favorite blogs, Frugal Feeding. I adapted the recipe by adjusting the amounts, roasting the butternut squash, omitting the wine (since I am avoiding alcohol for the Candida Diet), and making it dairy free. The thing I love about this recipe is that it is bursting with flavor and incredibly satisfying. Using butternut squash puree adds a dairy-free creaminess as well as a beautiful orange color. I served this with some crusty GF bread, a rotisserrie chicken, and a simple arugula lemon salad. It was a huge hit.

Risotto is labor intensive in that you can’t really leave it, but I find the process of stirring and adding stock to be quite meditative and peaceful in the right mood.

3 medium butternut squash, peeled, de-seeded, and cubed (this is a huge pain, but just think of how good it is going to taste…)
1 large yellow onion
6 cloves garlic
7 cups vegetable stock
2 1/2 cups arborio rice

Preheat oven to 450 degrees. Lay out butternut squash pieces on a baking pan, sprinkle with oil, pepper, and sage. Unless you are using salt-free broth do not salt the squash. The risotto absorbs all the stock and can already be somewhat salty. Roast until tender, usually around 40 minutes.


Place about 2/3rds of the squash cubes in a food processor. Blend until smooth.


Meanwhile place stock in a soup pan and heat it up, keeping it on low heat once it is warm.

In another pan, saute garlic and onions until translucent, seasoning with pepper and sage and a generous amount of oil.

Add the rice and stir until coated with oil. Add two cups of stock.

Now the fun part, keep adding liquid and stirring risotto until it absorbs the liquid for the next 30 minutes or until the rice is cooked but al dente. A good rule of thumb for how much liquid to add is the rice should be moist and creamy but there shouldnt be liquid pooling in the middle. Towards the end of this process add the squash puree.

Once it is cooked add the remaining squash cubes, some more seasonings to taste, and stir until combined. Serve warm.




One Response to “Butternut Squash Risotto (Vegan and Gluten Free)”

  1. nodairykitchen January 4, 2013 at 5:03 am #

    Thank you for sharing your recipe. You are published!
    Cheers and Healthy Eats

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