Eosinophilic Esophagitis Friendly Vegan Butternut Squash Risotto

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.8

(15)

Eosinophilic Esophagitis Friendly Vegan Butternut Squash Risotto

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Ingredients

4 servings

For the roasted squash

1 small butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the risotto

5 cups vegetable broth
2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups arborio rice
½ cup dry white wine (vegan-certified)
½ tsp dried thyme
¼ tsp ground nutmeg
3 tbsp nutritional yeast
2 tbsp vegan butter
salt and pepper, to taste

For serving

2 tbsp fresh sage leaves, thinly sliced (optional)
2 tbsp toasted pumpkin seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large rimmed baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the cubes are tender and caramelized at the edges.
2
While the squash roasts, pour the vegetable broth into a medium saucepan and warm over low heat until steaming; keep it at a bare simmer for the duration of the risotto.

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