Creamy Vegan Butternut Squash Risotto

January 26, 2022
The last couple weeks have been bitter cold in New England and the only thing keeping me grounded is preparing and enjoying a bowl of warm and savory comfort food. I tend to eat very seasonally, naturally craving whatever fresh food is readily available at the time. My go-to right now is butternut squash, as it is dense and hearty, and lasts for a while when stored properly. It’s also perfect on a lazy night to just toss in the oven, sit back and relax while it roasts, and then dig in with a fork when it’s ready.

After roasting my squash, I decided to add it to a pot with some orzo and let them melt away together to create a creamy risotto. Risotto usually calls for rice, but I used orzo in this recipe because that is what I had on hand. I seasoned this with a bunch of winter spices to stimulate my blood circulation, which in turn, helps to distribute heat throughout my body. This makes the perfect dish to be served alongside a fresh salad and some roasted veggies.
butternut risotto in a white bowl with brown and black background

Creamy Vegan Butternut Squash Risotto

Recipe Type: Hearty Entrees
utensils YIELDS 6–8 servings
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  • 4 cups butternut squash, cubed
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 2 tbsp vegan butter
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 1/4 tsp sage
  • 2 1/2 cups orzo
  • 1 tbsp white wine vinegar
  • 2 1/2 cup s vegetable broth
  • 1/2 cup plain vegan yogurt
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1. Preheat oven to 400°F. Toss squash in oil to coat and season with salt and pepper. Add to a baking tray and bake for 20–25 minutes, until soft. Remove from oven.

2. In a large pot, add the butter over medium heat. Let heat for a couple minutes, stirring constantly, until the butter darkens a bit and foam forms on top. This is your brown butter.

3. Add the shallot and garlic to the butter and sauté for a couple minutes. Add the butternut squash and orzo and seasonings and stir to coat well.

4. Add the vinegar, broth, and yogurt, and bring to a boil. Reduce to a simmer and cook until orzo is soft, about 20 minutes. Remove from heat, top with scallions, and serve.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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