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Saffron Risotto With Butternut Squash [Vegan]

This dish is creamy, flavorful, and can be eaten as a meal, a side, or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.

This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash.

Saffron Risotto With Butternut Squash [Vegan]

This Recipe is :

Dairy FreeVegan


4 - 6


  • 2 cups butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 6-8 cups no salt added or low sodium vegetable stock
  • 1 1/2 cups Arborio rice
  • 2 cups baby spinach
  • 1 tsp saffron threads
  • 2 tbsp chopped chives
  • Fresh black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Place squash on non-stick baking tray and bake for 20 minutes or until tender.
  3. Meanwhile, heat the vegetable stock on low heat in small saucepan.
  4. In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.
  5. Add the rice to the onions and stir. Add the white wine and cook, stirring until wine has been absorbed into rice.
  6. Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.
  7. Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.
  8. When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.


butternut SquashSquash




Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.



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5 comments on “Saffron Risotto With Butternut Squash [Vegan]”

Click to add comment
Walter Hoth
4 Months Ago

Just made this dish and is delicious!!

Abby Edson
2 Years Ago

Yum, Yum, Yum

Michelle Smith
2 Years Ago

Yummy looks delicious

Karina Carboni
2 Years Ago

Yep !!!

Nancy Moreira-Adragna
2 Years Ago

Martas Karina Carboni y Alejandra Toniutti suena rico

Jessica Doddy
2 Years Ago

I have some butternut squash in the freezer that needed to be cooked, but I was short on inspiration on how to cook it that day. This is perfect! I cant wait to make it!


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