Hearty Butternut Squash Risotto with Leeks and Spinach (Vegan)

The Essence of Fall in a Dish

As the leaves turn golden and the air carries a crisp hint of upcoming winter, our taste buds, almost like clockwork, start to crave something warm, comforting, and richly flavored. Enter the butternut squash risotto, a dish that perfectly encapsulates the essence of fall. This risotto, with its creamy texture and vibrant colors, isn’t just food; it’s a culinary embrace, warming you from the inside out.

Butternut squash risotto

Butternut Squash Risotto: A Symphony of Flavors and Textures

Imagine the sweetness of butternut squash, roasted to perfection, merging with the creamy, starchy goodness of perfectly cooked Arborio rice. Each bite is a harmony of flavors and textures – the soft squash against the slight bite of the rice, all wrapped in a velvety, rich broth. It’s not just a dish; it’s an experience, a journey through autumn’s best offerings.

History in a Bowl

Risotto, a staple of Italian cuisine, has traveled far and wide, adopting various local flavors and ingredients. The butternut squash risotto, in particular, is a relatively modern twist on this classic, bringing together the New World squash with Old World cooking techniques. It’s a dish that tells a story, a delicious narrative of culinary exploration and innovation.

Butternut squash risotto

Adapting to Your Palate: Tweaks and Tricks

The beauty of butternut squash risotto lies in its versatility. Don’t have leeks? Use onions. Want to add a protein? Tofu or tempeh can beautifully complement the dish. Consider these tweaks to make the dish your own:

Protein Power: Add a vegan protein like pan-seared tofu or tempeh. This not only adds texture but also makes the meal more satiating.

Herb Magic: Experiment with herbs. Sage pairs wonderfully with butternut squash, adding a depth of flavor.

Nutty Crunch: For an added crunch, sprinkle toasted pine nuts or walnuts on top before serving.

Cheesy Delight: Nutritional yeast or a sprinkle of vegan parmesan can add a cheesy dimension to the dish.

Spice It Up: A dash of nutmeg or cinnamon can enhance the squash’s natural sweetness.

The Make-Ahead Marvel

On those nights when time is not on your side, having a make-ahead option is a lifesaver. Here’s how you can prep your Butternut Squash Risotto in advance:

Roast Ahead: Roast the butternut squash up to two days in advance. Store it in the refrigerator in an airtight container.

Partial Cooking: Cook the risotto until it’s about 75% done, then spread it on a baking sheet to cool quickly. Store it in the fridge in an airtight container.

Reheating Magic: To finish cooking, gently reheat the risotto, adding a little extra broth. Stir in the roasted squash, and continue cooking until it reaches the perfect creamy consistency.

Butternut squash risotto ingredients

A Healthful Indulgence

As you savor each spoonful, you’re not just treating your taste buds; you’re also nourishing your body. Butternut squash is a powerhouse of nutrients – rich in vitamins, fiber, and antioxidants. This risotto isn’t just pleasing to the palate; it’s a toast to your health, a celebration of nutritious indulgence.

Your Culinary Companion

When it comes to cooking, it’s not just about following a recipe; it’s about making it your own. Feel free to experiment with different ingredients and flavors. Remember, cooking is an art, and your kitchen is the canvas. Be bold, be creative, and most importantly, have fun with it.

Butternut squash risotto

Serving Suggestions and Pairings

This risotto pairs wonderfully with a crisp, dry white wine, enhancing the dish’s rich flavors. For a complete meal, serve it alongside a fresh green salad dressed with a light vinaigrette. The freshness of the salad balances the richness of the risotto, creating a harmonious dining experience.

As the nights grow longer and the chill in the air becomes more pronounced, there’s no better way to welcome the changing seasons than with a bowl of butternut squash risotto. This dish is more than just a meal; it’s a warm hug, a reminder of the joys of autumn cooking, and a prompt to explore the richness of seasonal produce. So, as you don your sweater and watch the world transform outside your window, let the butternut squash risotto be a part of your fall memories, a delicious tradition that you return to, year after year.

Why not try our vegan chocolate-covered date crunch squares as dessert? Click here for the recipe!

Or, check out this vegan butternut squash soup recipe from The First Mess!

Hearty Butternut Squash Risotto with Leeks and Spinach (Vegan)

Indulge in the cozy flavors of autumn with this Vegan Butternut Squash Risotto. Packed with tender roasted butternut squash, sautéed leeks, and nutritious spinach, this risotto is a hearty and healthy choice. It's enriched with nutritional yeast for a cheesy touch, and a splash of lemon juice adds a refreshing twist. Perfect for a comforting dinner, this recipe takes about 50 minutes to prepare and serves 4-6 people. With each serving offering approximately 350 calories, 8g of protein, and 60g of carbs, it's a balanced meal that doesn't compromise on taste. Follow these simple steps to bring a delicious butternut squash risotto to your table tonight!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: dinner, lunch, Main Course
Cuisine: French, Italian
Keyword: butternut squash, leek, Recipe, risotto, spinach, vegan, vegetarian
Servings: 4 people
Calories: 350kcal


  • 1 medium butternut squash peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 large leek white and light green parts only, thinly sliced
  • 2 cloves garlic minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine optional, can be replaced with vegetable broth
  • 4-5 cups vegetable broth heated
  • 2 cups baby spinach roughly chopped
  • 2 tablespoons nutritional yeast for a cheesy flavor
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh lemon juice


  • Preheat the Oven & Roast Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Sauté Leeks:

  • While the squash is roasting, heat the remaining olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt, cooking until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Cook the Risotto:

  • Stir in the Arborio rice, ensuring it's well coated with the oil and leeks. Cook for 2 minutes. Pour in the wine (or extra broth), stirring constantly until it's absorbed.

Add Broth Gradually:

  • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is tender and creamy, which should take about 20 minutes.

Add Spinach and Squash:

  • Stir in the roasted butternut squash, chopped spinach, nutritional yeast, and fresh thyme. Cook until the spinach wilts.

Finish with Lemon Juice:

  • Remove from heat. Stir in lemon juice, and adjust seasoning with salt and pepper.

Serve Warm:

  • Divide the risotto into bowls and serve immediately.


Nutritional Information (per serving):
Calories: Approximately 350 kcal
Protein: 8 g
Carbohydrates: 60 g
(Note: Nutritional values are estimates and can vary depending on exact ingredients used.)

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