Butternut Squash Risotto and Butternut Squash Chunky Chips ~ Vegan

Butternut Squash is in season from September to early December, and I made 2 seasonal recipes using it as the main ingredient: butternut squash risotto and butternut squash chunky chips. Both of these recipes are sustainable and vegan. 🙂

It’s the first time I used butternut squash, but it’s so versatile that I will certainly use it again!

Earlier on I watched Nigel Slater‘s programme and he even used the butternut squash peel, drizzled with olive oil and seasoned in a 180C oven, to make butternut squash crisps! He also made butternut squash soup and used some of the leftovers as stock for a risotto. It’s great how he uses up everything and never wastes a thing 🙂 Here is the recipe for his Butternut Squash soup and Crisps.

Butternut squash provides a healthy source of fibre, vitamin A, C and E, magnesium and potassium.

It’s part of the pumpkin family and can be a little tricky to peel, but there is good advice on how to do it on the Eat the season site.

Peeled Butternut Squash

Most recipes I found used herbs such as thyme, sage or rosemary to complement its sweet and nutty taste.

Just like the previous saffron risotto recipe I posted, my vegan version is a lot lighter than most risotto recipes which use butter and parmesan, but still warming and comforting.

Butternut Squash Risotto

Ingredients for 4 portions

  • 300g Arborio rice
  • 1 large butternut squash, peeled and chopped in small pieces
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 5 fresh sage leaves, chopped or 1tbsp dried sage
  • 1 glass of white wine
  • 1 litre of hot vegan stock
  • 60g pine nuts
  • Vegan butter and parmesan (optional)

-Heat the oil in a big pot that will hold all of the ingredients and add the garlic and onion;

-Add the rice and stir it in the oil, onion and garlic;

-Add the wine and stir until absorbed;

-Add the butternut squash pieces, a ladle of stock, the sage and salt and pepper;

-Keep stirring and add ladles of stock every time it is absorbed until the rice is cooked;

-If the risotto seems really thick, add extra stock;

-Toast the pine nuts on a non stick frying pan until golden and scatter over the risotto, season to taste and serve.

-If you would like a creamier result, add the butter and parmesan.


Butternut Squash Risotto – Vegan


Butternut Squash Chunky Chips

Ingredients for 4 portions

  • 1 large butternut squash, peeled and cut in chunks
  • 2 cloves of garlic, chopped
  • Olive oil
  • 1 sprig of rosemary or 1 tsp dried rosemary
  • Salt and pepper

-Preheat the oven to 180C;

-Place the butternut squash on an oven proof dish and drizzle with the olive oil, add the rosemary and garlic and season;

Butternut Squash with Rosemary

-Roast in the oven for about 45 minutes, until it’s tender and golden.


I had them with jerk tofu and peas 🙂

Butternut Squash Chunky Chips with Jerk Tofu and Peas


Do you like butternut squash?

What’s your favourite butternut squash recipe?

8 thoughts on “Butternut Squash Risotto and Butternut Squash Chunky Chips ~ Vegan

  1. Hi Sophie, there’s really nothing like a nice squash or pumpkin, but I find they can be so temperamental somehow that I sort of approach all pumpkinoids with trepidation. These ones must have been really yummy though. I love a nice pumpkin soup. Warm and tasty. I think you could make squash soup too? The jerk dish looks really yummy! I’m going to have to look up the spices.


    • Hi Trish! 🙂 I was wondering whether it would work, as I hadn’t dealt with pumkinoids before (such a cool name!) but fortunately it went well..! I am definitely trying to make soup next time and I am also going to post the jerk recipe, and if you try another one we can compare results! 🙂


      • Cool. I’ll see if I can track down a squash. I know we can still definitely get pumpkin, so …


  2. Pingback: Spicy Tasty Jamaican Jerk Tofu | GreenTrails&TeapotTales

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