Plant-Based Butternut Squash Quinoa Risotto

Cozy, creamy, and bursting with autumn flavors, this Butternut Squash Quinoa Risotto is the ultimate comfort food, especially for those chilly days. Combining the nutty richness of quinoa with the velvety sweetness of roasted butternut squash, this recipe offers a twist on classic risotto. Warm spices like cinnamon and allspice add a subtle depth, making every bite feel like a hug in a bowl.

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Whether you’re looking for a wholesome weeknight dinner or a dish to impress at a holiday gathering, this recipe delivers. Plus, it’s completely plant-based, making it perfect for vegan and non-vegan eaters alike. Serve it with your favorite toppings for a customizable meal that’s as satisfying as it is nourishing.

Why You’ll Love This Butternut Squash Quinoa Risotto Recipe

Simple to Make: This recipe uses wholesome ingredients and easy steps to create a delicious, comforting meal.
Nutritious and Filling: It’s packed with plant-based protein from quinoa and vitamins from butternut squash.
Perfect for Fall: Warm spices like cinnamon and allspice give it cozy autumn vibes.
Versatile: Dress it up with your favorite toppings to make it your own.

Two bowls of butternut squash quinoa risotto

Benefits of Butternut Squash

Rich in Vitamins like Vitamin A, C and E
High in Fiber
Low in calories
Rich in antioxidants
Minerals like Potassium and Magnesium
Anti-inflammatory properties
Supports heart health
Good source of complex carbohydrates
Hydration

Nutritional Breakdown

Per 1 cup (cooked):

Calories: ~ 80 calories
Carbohydrates: ~ 22g
Fiber: ~ 6g
Protein: ~ 2g
Fat: ~ 0g
Vitamin A: ~ 457% of the Daily Value (DV)
Vitamin C: ~ 30% of DV
Potassium: ~ 10% of DV
Magnesium: ~ 10% of DV

Ingredients for Butternut Squash Risotto

Butternut Squash: Roasted with oil, salt, and pepper, and blended into a creamy base.
Shallot and Garlic: Adds a flavorful, aromatic base.
Quinoa: A protein-rich alternative to traditional risotto rice.
Vegan Yogurt: Adds a creamy texture while keeping it plant-based.
Cinnamon and Allspice: Infuses the dish with warm, earthy Autumn flavors.

Optional Toppings

Pecans: Adds a sweet, nutty crunch perfect for Fall.
Vegan Parmesan: A savory addition for extra depth for cheese lovers.
Fresh Herbs: Garnish with parsley or sage for a pop of color and freshness.
Crispy Shallots: For a satisfying, crispy texture and added flavor.

Bowel of butternut squash quinoa risotto

Vegan Quinoa Risotto Serving Suggestions

Main Dish: Pair it with a fresh side salad, like arugula with a simple lemon vinaigrette, to balance the richness.
Side Dish: Serve alongside roasted vegetables or a protein-packed vegan option like marinated tofu or tempeh, lentil loaf, or plant-based Wellington.
Holiday Spread: This risotto makes a festive addition to your holiday table, complementing dishes like vegan stuffing.
If you’re looking for more autumn-inspired recipes, be sure to check out our other recipe blog posts: Apple Pie Overnight Oats and Vegan Caramel Chai Spiced Apple Pie Cups

Storage Tips

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or plant-based milk to restore creaminess.
Freezing: Freeze portions in a sealed container for up to 2 months and thaw overnight in the refrigerator before reheating. There may be a slight change in consistency after freezing the creamy squash puree.
Make-Ahead: Prepare the butternut squash puree and quinoa separately up to 2 days ahead. Then combine and heat just before serving for a stress-free meal.

Common Questions

Can I use a different grain instead of quinoa?

Yes! You can substitute with farro, barley, or even traditional Arborio rice if preferred. However, cooking instructions may be different depending on the type of grain used. Cook according to package instructions and simply pour and stir in the butternut squash puree.

Is there a substitute for vegan yogurt?

While the yogurt can be ommiteed, it provides that extra creaminess in the sauce. Alternatively, you can use canned coconut milk or a cashew cream blend for a similar creamy texture.

Can I make this recipe ahead of time?

Absolutely! Prepare the quinoa and butternut squash puree in advance, then combine and reheat before serving.

What other spices would work in this dish?

Nutmeg, chai spice, or pumpkin pie spice could add interesting flavors.

Spoonful of butternut squash quinoa risotto over a bowl

Ingredients

Butternut Squash Puree

1 Butternut Squash, small to medium (530 g)
1 tbsp Olive Oil
Pinch Salt
Pinch Pepper
½ cup Vegan Yogurt
½ tsp Ground Cinnamon
¼ tsp Ground Allspice
3-4 tbsp Plant-Based Milk

Quinoa

1 cup Quinoa, rinsed
1 clove Garlic
½ Shallot
2 cups Vegetable Broth
2 tbsp White Cooking Wine

Instructions

Butternut Squash Puree

Preheat the oven to 400°F (200°C).
Using a sharp knife, cut off both ends of the butternut squash (the top stem and bottom base). Stand the squash upright on a sturdy cutting board for stability and carefully slice it in half lengthwise. Scoop out the seeds with a spoon and discard or save them for roasting.
Rub the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for 30 minutes or until the flesh is tender and easily pierced with a fork.
Once cool enough to handle, scoop out the butternut squash flesh and place In a blender or food processor. Puree the roasted butternut squash with the vegan yogurt, cinnamon, and allspice until smooth. Add 1 tbsp of plant-based milk as needed to thin out the puree to allow for blending. Set aside.

Quinoa

In a large saucepan, heat 1/2 – 1 tablespoon of olive oil over medium heat. Add in the shallot and garlic and sauté until fragrant, about 2 minutes. Add the quinoa and stir to toast slightly for about 1 minute.
Add the vegetable broth to the quinoa, bring to a boil, then reduce heat to low and simmer, covered, for 15-18 minutes or until the quinoa is cooked and the liquid is absorbed.

Combine and Serve

Stir the butternut squash puree into the cooked quinoa until well combined and creamy. Season with salt and pepper to taste. Spoon the risotto into bowls and add in topping of choice!

Notes

*Baking time for butternut squash may vary depending on the size of the butternut squash

*Add plant-based milk as needed 1 tbsp at a time to thin out the butternut squash puree to be able to blend

Nutrition

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Sandra @plantifulsurgeon

So nice to meet you!

I’m a full-time Trauma & Acute Care Surgeon, dog mom, and vegan foodie. I hope to inspire others to embrace more plant-based foods in their lives while highlighting the numerous benefits of a vegan lifestyle!