Sometimes, I love turning traditional risotto into a plant-based playground, focusing on seasonal produce. This dish is an homage to those quiet autumn afternoons, where the smell of roasted butternut squash mingles with fresh spinach—like a walk through a leafy path in early fall. It’s surprising how easily a simple rice dish can evoke such nostalgia and earthy warmth.
By swapping out cream and cheese for warm, caramelized squash and tender spinach, each bite feels like a gentle hug from the harvest itself. I’ve found that balancing the natural sweetness of squash with hearty broth creates a comforting, yet fresh experience. Cooking it feels like inviting a little patch of a garden right onto your plate.
WHY I LOVE THIS RECIPE?
- JOY in transforming humble ingredients into something unexpectedly vibrant and satisfying.
- CHAOS of roasting squash while juggling a simmering pot—nothing beats the aroma filling the kitchen.
- NOSTALGIA for cozy fall dinners that bring everyone around the table.
- PRIDE in making a dish that’s healthful, full of flavor, and visually appealing.
- RELIEF knowing this risotto is easily adapted for vegan or gluten-free diets.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir the risotto, resulting in clumpy mush—remember, patience keeps it smooth.
- DUMPED all the broth at once, turning it into a watery mess—add stock gradually, real benefits.
- OVER-TORCHED the squash, making it bitter—keep an eye, and gently caramelize for depth.
- FORGOT to taste-test the seasoning—bland rice kills the dish’s soul, so adjust with salt and pepper.
QUICK FIXES THAT SAVE YOUR DAY
- When too thick, splash in hot broth to loosen and rehydrate flavor—crisp more spinach on top.
- Patch salty or bland spots by stirring in a dollop of vegan butter or a splash of lemon juice.
- Shield overcooked squash by mashing it into a smooth, sweet puree before mixing again.
- When the garlic burns, quickly add a splash of broth—garlicky aroma still shines.
- If your risotto lacks flavor, stir in a spoonful of nutritional yeast for savory depth.
This dish is perfect as the nights grow cooler, offering a comforting yet fresh take on classic risotto. I find that the caramelized squash adds a cozy sweetness that perfectly balances the earthiness of the spinach. It’s an easy way to elevate weeknight dinners without much fuss and with tons of flavor.
Ultimately, this risotto celebrates the bounty of fall, bringing together diverse textures and tastes into a harmony of comfort. It reminds me how simple ingredients, treated with care, can create something truly satisfying. And in a world rushing forward, that little pause in the kitchen feels just right.
Roasted Butternut Squash and Spinach Risotto
Equipment
- Baking sheet
- Large Skillet or Saucepan
- Wooden Spoon or Spatula
Ingredients
- 1 small butternut squash, peeled and cubed about 1 inch pieces
- 1 tbsp olive oil olive oil for roasting
- 1 cup Arborio rice
- 2 cloves garlic, minced
- 4 cups vegetable broth kept warm
- 4 cups fresh spinach, roughly chopped
- 2 tbsp vegan butter or olive oil vegan butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with a tablespoon of olive oil, and spread evenly on a baking sheet. Roast for about 25-30 minutes, until tender and caramelized around the edges, filling the kitchen with a sweet aroma.
- Heat a large skillet over medium heat and add the vegan butter or olive oil. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant and slightly golden, filling the air with a savory aroma.
- Add the Arborio rice to the skillet with the garlic, stirring continuously for 1-2 minutes until the edges of the grains turn translucent and the mixture becomes slightly creamy-looking. This helps the rice start to release its starch, which is key for creaminess.
- Pour about one ladle of warm vegetable broth into the rice and stir gently. Wait until the liquid is mostly absorbed, which takes about 2-3 minutes, then add another ladle. Continue this process, stirring constantly, until the rice is cooked al dente, about 18-20 minutes, adding broth gradually to maintain a creamy consistency.
- When the rice is about halfway done, fold in the roasted butternut squash. Mash some pieces slightly with the back of your spoon to incorporate their caramelized sweetness into the risotto, blending flavors beautifully as it continues to simmer.
- Once the rice is tender and the mixture is thick and creamy, gently fold in the chopped spinach. Cook for another 2-3 minutes until wilted and vibrant green, filling the kitchen with fresh, earthy notes.
- Taste the risotto and season with salt and pepper as needed. If desired, stir in an extra tablespoon of vegan butter or a squeeze of lemon juice to brighten the flavors and add richness.
- Serve the risotto hot, garnished with additional spinach or a drizzle of olive oil if desired. The dish should be creamy and hearty, with chunks of roasted squash and fresh greens creating a colorful and inviting presentation.
Enjoying a plate of this Butternut Squash and Spinach Risotto feels like embracing the slow rhythm of autumn. The melts-in-your-mouth squash combines beautifully with the slightly bitter punch of fresh spinach, all rounded out by a toasty rice. It’s a dish that encourages you to savor each bite, feeling the warmth spread with every forkful.
This recipe is a gentle reminder of how seasonal produce can transform everyday cooking into a celebration of flavor. It’s perfect for quiet dinners or gatherings that want a meal both comforting and lively. In a season of change, this risotto helps us appreciate the simple, delicious moments at our dinner tables.
