roasted butternut squash risotto

This will be center stage at my Thanksgiving table for sure. Stick to your ribs creamy deliciousness that happens to be easy and nutritious.

2 cups cubed butternut squash
1 small onion diced
1/2 cup white wine
1 cup arborio rice
4 cups vegetable broth
salt, pepper, fresh or dried sage

Roast your butternut squash that's been drizzled with a little olive oil and s&p on a sheetpan in a 400 degree oven for about 30 minutes or so.

In a heavy saucepan saute the onion in a tablespoon of earth balance til soft then add the butternut squash.  Add the arborio rice and thoroughly mix it with veggies.  Add the white wine and cook until wine is absorbed.  Then add about 1/2 cup of hot broth to the mixture, stir until slowly absorbed.  Repeat this until all the broth has been added.  The slow stirring is quite medatative. :)

I taste at this point and if it needs adjusting then I add salt and pepper.  I garnish with fresh sage and cracked black pepper and serve.

I'm thinking of pairing a few salads, a hearty soup and assorted breads for our Thanksgiving meal.
Please add in the comments any vegan Thanksgiving ideas you may have up your sleeve.  Thanks!


  1. That sounds wonderful ! I'm not vegan but with all the calories consumed at a traditional Thanksgiving feast this sound like a healthy alternative. I'm going to try it ! Thank you !

  2. For vegan thanksgiving dishes, I've made a lentil mushroom shepherd's pie (using plenty of pureed roasted garlic in the mashed potato topping, with olive oil, to make it creamy) and a nut loaf with mushroom gravy and a celery root squash gratin with walnut-thyme streusel using almond milk and olive oil in place of dairy products and roasted acorn squash with a wild rice cranberry pecan stuffing.

  3. looks good: where do you buy that type of rice?---

  4. Hi Janet! This looks delicious ... can you please share the salad(s) and soup recipe too?

    Thank you,


  5. Our vegan thanksgiving always includes Red Beans and Rice! Delish...
    Love Risotta too.

  6. Thanks for making it gluten free too! Yum. Today I tried delecta squash for the first time (the skin is edible) - they are small squashes....just pierced it with a fork and put it whole into the microwave for 6 minutes, let it rest for a minute and then cut it half, scooped out the seeds and cut the squash into rings - my new favorite squash. Have you tried it Janet?

    Catt in Kentucky

    1. i have in a restaurant. i have yet to make it though. thanks for reminding me!

  7. These leftovers are tonight's dinner and I've been thinking about the risotto since lunch :-)
    Smitten Kitchen ran a most delicious recipe for brussels sprouts salad that I totally endorse. you'd need to switch out the parmesan for a vegan alternative, but it is truly delicious. We always have roasted asparagus at thanksgiving, but I also like it steamed with a lemon vinaigrette. I also love parsnip puree with sauteed mushrooms and spinach, sprinkling in some walnuts and raisins. Must. Stop. Now. Getting way too hungry thinking about Thanksgiving!

    1. it's 6:30 am and i'm getting hungry reading all this too. sounds delish and i'll check out smitten kitchen.

  8. Janet - Sounds easy and delicious! Do you make your vegetable broth? If you use a "store-bought" broth would you share the brand name?

    1. most of the time i do make my own broth but i always have knorr brand handy in case i need it.

  9. Hi - Try this vegan blog
    I just found it myself - she has some good vegan Thanksgiving ideas.
    Gosh that risotto looks so yummy, Darlene

    1. love her blog. i've been drinking her pumpkin smoothies as of late. will def check it out. thankis.

  10. Oh Yum!! I loved your mushroom risotto I'll try this one. I love the sweetness of roasted butternut squash. It's hard because everyone, but my vegan daughter, wants turkey and I have a really hard time swallowing it now to:-)

  11. Yum! I bet this is great with the white wine! I was just planning my thanksgiving meal today...were you reading my mind.. :)

  12. That looks and sounds delicious. I wish Jon would eat butternut squash, 'cos I love it! x

  13. My favorite dish at Thanksgiving is Ina Garten's recipe for cranberry conserve. It's easy to make and totally delicious. Cranberries, chopped apple, orange and lemon juices and zest, raisins and nuts. After Thanksgiving day, what is left over is great on top of vanilla yogurt for breakfast.

  14. Your Thanksgiving menu is so much healthier and easier to prepare than the traditional Thanksgiving menu. I end up cooking both to please everybody!
    I would love to never cook meat again but old habits are hard to break for some people.. We have 6 vegetarians and 7 meat eaters in my family. I'm out voted :(

  15. Janet,

    The risotto sounds so tasty, I should pass this on to my vegan daughter. (my husband is not a butternut squash fan...too bad)

    I made a vegan cheesecake with a blueberry topping for my daughter's birthday that was pretty darn good. I might be bringing that to Thanksgiving.


  16. Holy cow, I don't even like squash, but that looks and sounds delicious Janet.

  17. For Thanksgiving i always make stuffed mushrooms filled with my favorite cornbread stuffing, made with chopped mushrooms from the scooped out part, onions, chopped walnuts, earth balance, veg broth, and various herbs. Baked until top is golden and served with cranberry sauce. Sometimes I make an herb "cream" sauce using soaked and purred cashew nuts, olive oil and water to thin it. - all slightly heated. This is do delish, we've don't miss the turkey!

  18. I highly recommend these muffins:
    The crumble on top plus the nuts inside - so delicious and tasty!

  19. We don't celebrate thanksgiving, but this is one of my favorite autumn/winter soups. I like it because

    - it makes a nice change from the usual thick and creamy veggie soups
    - minimal effort as the only thing you need to chop is an onion
    - the smell already is incredible but it tastes absolutely delicious

    the recipe is taken from one of my favorite cookbooks

    "The River Cottage Veg Every Day"

    You need:

    30 g dried porcini mushrooms
    3 cups hot water ( more to adjust consistency if require)
    1 onion, finely chopped
    Earth Balance & Olive Oil
    1 can chopped tomatoes or about 400 ml Passata
    1 can chickpeas
    1 twig of rosemary
    300 g spinach
    Salt/pepper/pepper flakes to taste

    Start by soaking the dried porcini in 3 cups of hot water for about 30 min
    Sauté the onion in the eart balance and olive oil until soft
    Remove the porcini from the soaking liquid, chop and add to the onions for another couple of minutes
    Add the chickpeas, tomatoes, rosemary & soaking liquid, bring to a boil and then simmer with a closed lit gently for about 45 mins
    Add the spinach and simmer for another few minutes until all is wilted into the soup
    Add some more hot water if required
    Adjust seasoning

    Serve with some good olive oil drizzled on top


    Xo Mireille

    1. this sounds so fabulous mireille. i will make this and let you know how it comes out. thanks!

  20. Dear Janet Thought of you when I came across this blog with gorgeous, inspiring vegan whole food ideas. The bread could be good for Thanksgiving. Best wishes to you and thank you for your ongoing inspiration.


kindness is never out of style.

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