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This Butternut Squash Risotto with Kale is cozy, creamy, and packed with fall flavor. It blends roasted butternut squash, earthy sage, and hearty kale into a comforting meal that feels gourmet but is simple to make. This recipe is perfect for dinner parties or weeknights when you want something rich but not too heavy.
Why You’ll Love This Recipe
- Uses simple, wholesome ingredients
- Naturally vegan and dairy-free
- Creamy without any heavy cream
- Packed with flavor from roasted squash and fried sage
- Perfect for meal prep or leftovers
Ingredients Needed to Make this Butternut Squash Risotto
- Butternut Squash – Adds creaminess and natural sweetness. Roasting deepens the flavor and gives the risotto its golden color.
- Olive Oil – For roasting and frying the sage. Infuses the risotto with a subtle, aromatic flavor.
- Sage – Adds earthy depth. Frying the leaves gives the oil a crispy garnish and flavors it.
- Vegan Chicken Broth or Vegetable Broth – keeps the risotto rich and savory, while also helping the rice cook evenly.
- White Onion – Provides a base flavor. Dicing it small ensures it melts into the risotto.
- Salt – Balances the squash’s sweetness.
- Garlic – Enhances the aroma and adds depth.
- Arborio Rice – Essential for creamy risotto. It releases starch as it cooks, creating a rich texture.
- Dry White Wine – Adds brightness and helps deglaze the pan. Choose a dry variety, such as Sauvignon Blanc.
- Kale – Adds texture, nutrients, and color. It wilts beautifully into the risotto.
- Vegan Butter – Gives a silky finish. Adds richness without dairy.
- Vegan Parmesan – Adds umami and helps thicken the risotto.
- Lemon Juice – Brightens and balances the dish.
- Nutmeg – Adds subtle warmth and complements the squash.
- Black Pepper – For seasoning and balance.
Equipment You’ll Need
- Baking sheet
- Blender
- Medium saucepan
- Large Dutch oven or deep skillet
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
How to Make Butternut Squash Risotto with Kale
Step 1: Roast the Squash
- Preheat oven to 400°F.
- Halve the squash lengthwise, then scoop out the seeds.
- Drizzle with 1 tablespoon olive oil and a pinch of salt.
- Place cut side down on a baking sheet.
- Roast for 40-50 minutes until fork-tender.
- Scoop out flesh and mash until smooth.
Step 2: Fry the Sage
- Heat 2 tablespoons olive oil in a small saucepan over medium-high heat.
- Add sage leaves in a single layer. Fry for 30-60 seconds until crisp.
- Remove and place on paper towels. Reserve the oil.
Step 3: Prepare the Broth
- Blend 1½ cups mashed squash with the broth until smooth.
- Pour into a saucepan and bring to a low simmer. Keep warm.
Step 4: Make the Risotto
- In a Dutch oven or deep pot, heat the sage-infused oil over medium heat.
- Add diced onion and salt. Sauté 4-5 minutes.
- Add garlic, chopped sage, and rice. Stir constantly for 2 minutes.
- Pour in the white wine and stir until absorbed.
- Add broth ¾ cup at a time, stirring until absorbed before each addition.
- When the last cup of broth goes in, stir in the kale.
- Cook until the rice is tender and creamy.
Step 5: Finish and Serve
- Stir in vegan butter, parmesan, lemon juice, and nutmeg.
- Taste and adjust salt and pepper.
- Serve hot, topped with crispy sage.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Roast or steam until soft, then mash before blending into the broth.
Can I skip the wine?
Yes. Replace it with extra broth and a splash of lemon juice.
What rice works best for risotto?
Arborio rice is ideal as it releases starch slowly, giving a creamy texture.
Can I store leftovers?
Yes. Keep in an airtight container for up to 4 days. Add a splash of broth when reheating.
Can I make this gluten-free?
Yes. All ingredients are naturally gluten-free. Just check your broth and wine labels.
Tips for Success
- Keep the broth warm to help the rice cook evenly.
- Stir often to prevent sticking.
- Don’t rush the process. Risotto needs slow, steady cooking.
- Use fresh sage for the best flavor.
This Butternut Squash Risotto with Kale is hearty and satisfying. You’ll get creamy texture, rich flavor, and a beautiful color from real plant-based ingredients. Perfect for fall dinners or cozy nights in.
More Must-Try Fall Recipes
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Butternut Squash Risotto with Kale
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This Butternut Squash Risotto with Kale is cozy, creamy, and packed with fall flavor. It blends roasted butternut squash, earthy sage, and hearty kale into a comforting meal that feels gourmet but is simple to make. This recipe is perfect for dinner parties or weeknights when you want something rich but not too heavy.
Ingredients
- 1 small butternut squash (1½ cups mashed)
- 3 tablespoons olive oil
- 10 sage leaves
- 4½ cups vegan chicken broth or vegetable broth
- 1 white onion, diced
- ¼ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon chopped sage
- 1 cup arborio rice
- ½ cup dry white wine
- 1 bunch of kale, destemmed and chopped
- 1 tablespoon vegan butter
- ½ cup vegan parmesan
- Juice of ½ lemon
- ¼ teaspoon nutmeg
- Black pepper, to taste
Instructions
Roast the butternut squash:
- Preheat the oven to 400˚F.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with oil, sprinkle with salt and pepper, and lay both halves on a baking sheet, flat side down.
- Place in the oven. After 40 minutes, check if the squash is fork-tender. If not, bake for another 10 minutes, or as needed.
Fry the sage
- Add the olive oil to a small saucepan and heat over medium-high heat.
- Once hot, add the sage leaves in a single layer. They’ll sizzle as they fry but will stop after 30-60 seconds. Remove them from the oil and transfer to a paper towel-lined plate. Set aside.
Blend the broth
- Add 1½ cups of the mashed butternut squash and the broth to a blender. Blend until completely smooth.
- Add the broth mixture to a medium saucepan and bring to a low boil. Once boiling, reduce the heat to low and simmer.
Make the risotto
- Add the remaining sage-infused olive oil to a large dutch oven or deep pot. Heat over medium heat, and add the diced onion and salt. Sauté for 4-5 minutes, stirring occasionally.
- Add the garlic, chopped sage, and arborio rice. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
- Add the white wine and deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is thoroughly cooked off, about 2 minutes.
- Once the alcohol has cooked off, add the broth to the rice ¾ cup at a time, stirring constantly between additions until the rice mostly absorbs the broth. When you can drag the spatula down the middle of the skillet and have it leave a trail for a second before flooding back, you know you can add the next addition of broth.
- When adding the last addition of broth, add the kale.
- Once all the broth has been absorbed and the risotto is creamy, add the vegan butter, parmesan cheese, lemon juice, and nutmeg. Stir until well combined.
- Taste and add additional salt and black pepper if needed.
- Serve warm and top with the crispy sage.
Notes
- Storage: Keep in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Butternut squash: You can use frozen instead of fresh, just roast or steam until soft, then mash before blending into the broth.
- Wine: You can substitute extra broth for the wine and add a splash of lemon juice. You can ensure it is vegan on Barnivore.com.
- Gluten-free: All of the ingredients are naturally gluten-free; just be sure to double-check your broth and wine labels.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Stove Top
