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Maple Roasted Butternut Squash and Apple Risotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/maple-roasted-butternut-squash-and-apple-risotto-recipe/