Squash Risotto - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes—all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin puree.


  • ¾ cup brown risotto rice
  • 1 butternut squash, peeled and cubed
  • 2 Tbsp. olive oil
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • 2 tsp. cumin
  • A handful of fresh coriander leaves
  • 2 sage leaves, chiffonade
  • ⅓ cup nutritional yeast
  • 5 tsp. apple cider vinegar
  • ¼ tsp. salt
  • Juice from half a lemon

Optional Garnishes*:

  • Fresh coriander leaves


  1. Cook the rice according to package directions.
  2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400ºF oven until soft.
  3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon juice. Blend until creamy.
  4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves, if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 270; Total Fat 8g (10% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 165mg (7% DV); Total Carbohydrate 46g (17% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 10% DV; Thiamin 330% DV; Riboflavin 250% DV; Vitamin B12 240% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/squash-risotto/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796