Maple Roasted Butternut Squash and Apple Risotto Recipe

Introduction

This Maple Roasted Butternut Squash and Apple Risotto is a comforting blend of sweet and savory flavors perfect for fall and winter. The creamy risotto pairs beautifully with caramelized squash and apples, topped with crunchy pecans and a fragrant sage brown butter sauce.

Ingredients

• 4-5 cups butternut squash (500g), peeled and diced into ½” cubes
• 2 ½ cups apples (300g), peeled and diced into ½” cubes (Autumn Glory, Gala, or Honeycrisp recommended)
• 2 tbsp extra virgin olive oil (28g)
• 3 tbsp pure maple syrup (50g)
• ¼ tsp salt
• ¼ tsp black pepper
• 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
• ¼ cup grated vegan parmesan cheese (10g), such as Violife Just Like Parmesan Wedge
• 1 tbsp salted vegan butter (14g)
• ¼ tsp black pepper
• Salt, to taste
• ¼ cup chopped toasted pecans (30g), for topping
• ¼ cup salted vegan butter (56g), for sauce
• ¼ cup minced fresh sage (8g), loosely packed

Instructions

1. Step 1: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
2. Step 2: 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 evenly.
3. Step 3: Roast for 25–35 minutes, stirring halfway through, until tender and slightly caramelized. Set aside.
4. Step 4: 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.
5. Step 5: Add the minced garlic and arborio rice. Toast for 1–2 minutes. Pour in the white wine, if using, to deglaze the pot and cook for another 1–2 minutes while stirring.
6. Step 6: Gradually add the warm vegetable broth, ½ cup at a time. Stir constantly until most of the liquid is absorbed before adding more. Continue until all broth is used and rice is tender, about 20–30 minutes.
7. Step 7: Stir in the vegan parmesan cheese, 1 tbsp salted vegan butter, and season with black pepper and salt to taste.
8. Step 8: In a small skillet, melt ¼ cup salted vegan butter over medium heat. Cook for 1–2 minutes until it simmers and turns golden brown.
9. Step 9: Add the minced fresh sage and fry for another 1–2 minutes until crispy and fragrant. Remove from heat immediately.
10. Step 10: Spoon the risotto into serving bowls. Top with the roasted butternut squash, apples, and chopped toasted pecans. Drizzle with the sage brown butter sauce before serving.

Tips & Variations

• For added protein, serve with baked tofu, pan-fried tempeh, or vegan sausage.
• If you don’t have vegan parmesan, nutritional yeast is a tasty substitute in the risotto.
• Use seasonal apples with a firm texture for the best balance between sweet and tart.
• Make sure to stir the risotto constantly when adding broth to develop the characteristic creamy texture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and warm gently on the stove while stirring to restore creaminess. The sage brown butter sauce is best made fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, regular butter can be used if you are not avoiding dairy. It will add a rich flavor but is not suitable for a vegan diet.

Is it okay to skip the white wine?

Absolutely. The white wine is optional and can be replaced with a little extra broth. It adds acidity and depth but the risotto will still be delicious without it.

Maple Roasted Butternut Squash and Apple Risotto Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This Maple Roasted Butternut Squash and Apple Risotto is a comforting and flavorful vegan main dish that combines creamy arborio rice with sweet roasted butternut squash and apples. Finished with a savory parmesan vegan cheese and topped with a fragrant sage brown butter sauce and toasted pecans, this recipe offers a delicious balance of sweet and savory flavors perfect for a cozy meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Mains
• Method: Roasting
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 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 (using 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, 30g, for topping

Sage Brown Butter Sauce

• ¼ cup salted vegan butter, 56g (like Country Crock Plant Butter)
• ¼ cup minced fresh sage, 8g, loosely packed

Instructions

1. Preheat and Prepare Roasting Pan: Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to ensure easy roasting and clean up.
2. Roast Butternut Squash and Apples: Spread the diced butternut squash and apples evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and 3 tablespoons of pure maple syrup. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, then toss everything together to coat uniformly. Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Set aside once done.
3. Sauté Onions: In a large stockpot, heat 1 tablespoon of olive oil over medium-low heat. Add the finely diced onion and cook for about 2 minutes until translucent, providing a flavorful base for the risotto.
4. Add Garlic and Toast Rice: Add the minced garlic and arborio rice to the pot. Stir and toast for 1-2 minutes to release their aromas and slightly coat the rice.
5. Deglaze with Wine: Pour in ¼ cup of dry white wine (optional) to deglaze the pot. Stir and cook for 1-2 minutes to let the alcohol evaporate, enhancing the flavor depth of the risotto.
6. Cook Risotto with Broth: Gradually add the warm vegetable broth ½ cup at a time, stirring constantly and allowing most of the liquid to absorb before adding the next portion. Continue this process for about 20-30 minutes until the rice is creamy and cooked through.
7. Finish Risotto: Stir in ¼ cup of grated vegan parmesan cheese and 1 tablespoon of salted vegan butter for richness. Season with ¼ teaspoon black pepper and salt to taste, ensuring the risotto is well-flavored.
8. Prepare Sage Brown Butter Sauce: In a small skillet, melt 4 tablespoons of salted vegan butter over medium heat. Cook for 1-2 minutes until the butter simmers and begins to turn golden brown, emitting a nutty aroma.
9. Add Sage: Add the minced fresh sage to the browned butter and fry for another 1-2 minutes until the sage becomes crispy and fragrant. Remove from heat immediately to avoid burning.
10. Assemble and Serve: Spoon the risotto into serving bowls. Top with the roasted butternut squash, apples, and toasted pecans. Drizzle the sage brown butter sauce over the dish for a final burst of flavor. Serve immediately for best taste and texture.

Notes

• This risotto pairs wonderfully with proteins such as balsamic tofu, basic baked tofu, pan-fried tempeh, or Field Roast Apple & Sage vegan sausage for a heartier meal.
• Complement the meal with sides like maple balsamic Brussels sprouts to enhance the seasonal flavors.
• For best results, use freshly grated vegan parmesan cheese and freshly minced sage to ensure robust flavor.

Keywords: maple roasted butternut squash, apple risotto, vegan risotto, roasted squash and apple, sage brown butter sauce, vegan main dish, autumn recipes