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Autumn Risotto with Butternut Squash, Sage, and Pepitas

Autumn Risotto with Butternut Squash, Sage, and Pepitas

Creamy risotto gets a cozy fall twist with sweet butternut squash, fragrant sage, and crunchy pepitas for a comforting, seasonal dinner.

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Ingredients

For 2 servings

  • ¾ cup Arborio Rice
  • 8 ounce Butternut Squash
  • 2 clove Garlic
  • 1 ounce Parmesan Cheese
  • 1 ounce Pepitas
  • ¼ ounce Sage
  • 1 unit Shallot
  • 2 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 tablespoon Butter
  • 5 teaspoon Olive Oil
Autumn Risotto with Butternut Squash, Sage, and Pepitas
PDF
DifficultyHard
Total Time45m
Calories670
Protein20g
Carbs88g
Fat30g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free or vegan needs, swap the cheese for a nutty plant-based hard topping or extra pepitas. If you avoid alliums, leave out the shallot and garlic and use a pinch of celery seed or extra herbs for savory depth.

What to serve with it

Serve with a crisp green salad, roasted Brussels sprouts, or garlicky broccoli to lighten the richness. A dry white wine or sparkling water with citrus also complements the earthy squash and sage.

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