Grain free Butternut Squash Risotto
Butternut squash risotto is the perfect comfort food! This savory side dish is vegan, paleo, Whole30, gluten free, grain free and dairy free! No rice in this recipe, just butternut squash, sage, and vegetable broth! This recipe is so simple to make, it only takes about 15 minutes.
Servings 4
Calories 90kcal
Ingredients
- 1 large butternut squash peeled and cubed
- 2 cups organic vegetable broth
- 3-4 large sage leaves chopped well
- 1/4 -1/2 tsp. sea salt
Instructions
- Peel and cube your butternut squash.
- Place the butternut squash cubes in a bowl and microwave on high for 6 minutes (or steam on the stove for about 10 minutes).
- Add the slightly softened squash to the food processor and pulse until the butternut squash resembles rice.
- Add 1 cup organic vegetable broth and chopped sage leaves to the butternut squash in a large skillet over medium heat. Cook covered for about 6 minutes.
- Stir well and add another 1 cup of vegetable broth.
- Cook 5 minutes. Remove the lid and let remaining liquid evaporate.
- Serve hot!
Video
Notes
Can you prepare butternut squash risotto in advance?
Yes! This dish actually is great in the fridge for up to 4 days after cooking. Simply reheat in a large skillet. You may want to add 1-2 tablespoons of water if you find the water evaporates off when cooking during reheating.
You can also prepare the butternut squash rice in advance and store that in a tightly sealed container in the fridge for up to 4 days.
Substitutions
- Butternut squash: You can also use peeled delicata squash in place of butternut squash.
- Fresh Sage Leaves: You can also use dried rubbed sage. You will need about ½ tsp of dried rubbed sage.
- Vegetable broth: Chicken broth can be used in place of vegetable broth for a non-vegan version. The broth is important to the flavor of the dish so don’t skip it!
Nutrition
Calories: 90kcal | Carbohydrates: 23g | Protein: 1g | Fiber: 3g | Sugar: 5g