Roasted Butternut Squash, Sage & Vegan Bacon Bit Risotto

by Freya
Vegan butternut squash, sage and bacon bit risotto

The time of year has come around again for delicious warming bowls of vegan one-pot wonders. Our roasted butternut squash, sage and vegan bacon bit risotto is the perfect dish to get you through the Autumn months. We love using ingredients that are in season, they taste better, and it’s more environmentally friendly. So using butternut squash for this recipe seemed like the perfect choice! When coupled with sage and mushrooms, it creates a wonderfully earthy flavour that perfectly compliments the squash. We’ve also used Vivera’s new vegan bacon bits for some added saltiness and necessary protein. We think this dish could be enjoyed for any evening meal for a large family, or for when cooking for 1, as you can save the leftovers for another day.

Vegan butternut squash, sage and bacon bit risotto
Vegan butternut squash, sage and bacon bit risotto
Vegan butternut squash, sage and bacon bit risotto
Vegan butternut squash, sage and bacon bit risotto
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5 from 1 vote

Roasted Butternut Squash, Sage & Vegan Bacon Bit Risotto

This butternut squash vegan risotto is a warming, comforting, creamy classic, with a delicious vegan twist. This dish is the perfect weeknight dinner. It's an easy recipe you'll want to keep coming back to!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 4
Calories: 565kcal

Ingredients

Roasted Butternut Squash

  • 1/4 medium butternut squash, chopped into chunks
  • 1/2 cup fresh sage, loosely packed
  • 1 tbsp olive oil
  • salt & pepper to taste

Risotto

  • 2 tbsp dairy-free butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • pinch salt and pepper
  • 2 cups risotto rice
  • 1/2 cup fresh sage, loosely packed
  • 1 cup vegan white wine
  • 4 + 1/4 cup vegan stock (2 stock cubes)

Pan-fried mushrooms & vegan bacon bits

  • 1/2 tbsp dairy-free butter
  • 2 cups mushrooms, roughly chopped
  • 1/2 pack vegan bacon bits (Vivera)

Cashew cream

  • 1/4 cup cashews
  • 2 + 1/2 tbsp water
  • 1/3 cup nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Method

  • Start by preheating the oven to 200 degrees. Whilst your oven is heating up, place the cashews in a bowl of boiling water and leave to soak to one side.
  • Place the butternut squash chunks on a baking tray and add the sage leaves. Then drizzle with olive oil and sprinkle with salt and pepper. Toss the squash so it’s covered by all the seasoning. Place the tray into the oven once it’s hot, and cook for 30 minutes.
  • Whilst it’s cooking, heat some dairy-free butter in a large frying pan on a medium heat. Then add in the shallots and cook for 3 minutes until they’re soft and fragrant. Then add the garlic, salt and pepper, and cook for a few more minutes. Next, add the risotto rice to the pan and cook for a few minutes, string so all the rice is coated with the shallots and butter. Now add in the freshly chopped sage to the pan and stir in. Next, add in the white wine. Once it has all absorbed into the rice, add in the stock, adding a little bit at a time, stirring until it has all absorbed. Repeat until you’ve used all your stock.
  • Whilst your risotto rice is cooking, heat some dairy-free butter in a small frying pan. Then add in the mushrooms, vegan bacon bits, salt and pepper, and cook for 5 minutes. Once cooked leave to one side.
  • Your butternut squash should now be done. Remove it from the oven and take a few of the crispy sage leaves from the roasted butternut squash and put to one side for serving later.
  • Now make the cashew cream by adding the cashews, 1/3 of the roasted butternut squash, water, nutritional yeast, apple cider vinegar, salt and pepper to a blender. Blend until smooth.
  • Once all your stock has been absorbed, stir in the cashew cream. Then add in the roasted butternut squash chunks, mushrooms and vegan bacon bits and cook for a few minutes until everything has combined. Serve in a bowl and top with the crispy cooked sage leaves and a wedge of lemon.

Notes

*calories calculated per serving

If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.

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1 comment

Kate Welby January 7, 2021 - 7:16 pm

5 stars
Really warming and rich risotto, and super straightforward! It is definitely one to cook for a cosy night in and you fancy something that feels a little decadent!

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