BUTTERNUT SQUASH RISOTTO WITH SAGE BUTTER
SERVES 6 PORTIONS
1 butternut squash, peeled, seeded, and chopped into 1-inch cubes
Olive oil spray
2 tbsp. coconut sugar
1 tsp. ground cinnamon
1 tsp. ground cumin
Salt and black pepper to taste
6 cups low-sodium vegetable broth
8 tbsp. vegan butter (soy-free if necessary)
1 cup loosely packed fresh sage leaves
4 shallots, diced
1 1/2 cups arborio rice (certified gluten-free if necessary)
1/2 cup vegan white wine
1/3 cup nutritional yeast
Pepita Parmesan, optional
Toasted pine nuts, optional
NUTRITIONAL VALUES
Calories: 260kcal
Fat: 1.4g (0.3g S.Fat)
Carbs: 50.4g
Protein: 9.9g
Sugar: 4.6g
Sodium: 95mg
METHOD
Preheat the oven to 160°C/425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spray the squash cubes lightly with olive oil and spread them out on the baking sheet. Add the coconut sugar, cinnamon, cumin, salt, and pepper to taste. Toss to coat evenly, then spread out on the sheet again. Bake for 25 minutes, or until the potatoes are tender and caramelized. Remove from the oven and set aside when finished.
After the squash has been baked, pour the broth into a pot and bring to a boil before reducing to a low simmer. Paper towels should be used to line a plate. In a large shallow saucepan or Dutch oven, melt the butter over medium heat. Cook for 3 to 5 minutes, stirring occasionally, until the sage leaves are crispy. Transfer the leaves to a plate with a slotted spoon. Half of the butter should be placed in a small cup and set aside.
Sauté the shallots in the pan with the butter until they are translucent. Cook for a couple of minutes, or until the rice begins to become translucent. Cook until the wine is completely absorbed. Cover and cook until the broth is absorbed, about 2 cups. Cook until the broth is absorbed, about 1 cup at a time. Repeat until the broth is gone and the rice is tender.
Combine the nutritional yeast, salt, and pepper in a mixing bowl. Remove from the heat and stir in the squash. Serve with a drizzle of reserved sage butter, crispy sage leaves, Pepita Parmesan (if using), and toasted pine nuts on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
After the squash has been baked, pour the broth into a pot and bring to a boil before reducing to a low simmer. Paper towels should be used to line a plate. In a large shallow saucepan or Dutch oven, melt the butter over medium heat. Cook for 3 to 5 minutes, stirring occasionally, until the sage leaves are crispy. Transfer the leaves to a plate with a slotted spoon. Half of the butter should be placed in a small cup and set aside.
Sauté the shallots in the pan with the butter until they are translucent. Cook for a couple of minutes, or until the rice begins to become translucent. Cook until the wine is completely absorbed. Cover and cook until the broth is absorbed, about 2 cups. Cook until the broth is absorbed, about 1 cup at a time. Repeat until the broth is gone and the rice is tender.
Combine the nutritional yeast, salt, and pepper in a mixing bowl. Remove from the heat and stir in the squash. Serve with a drizzle of reserved sage butter, crispy sage leaves, Pepita Parmesan (if using), and toasted pine nuts on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
