Butternut Squash and Sage Risotto
with Parmesan and Pepitas
Butternut Squash and Sage Risotto
Creamy risotto with sweet butternut squash, fragrant sage, Parmesan, and crunchy pepitas for a cozy, savory fall dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 12 ounce Butternut Squash
- 2 clove Garlic
- ½ cup Parmesan Cheese
- 1 ounce Pepitas
- ¼ ounce Sage
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time50m
Calories670
Protein21g
Carbs86g
Fat29g
Tags:
VeggieFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the Parmesan and finish with nutritional yeast or a little olive oil for savoriness. If pepitas are a concern, use toasted sunflower seeds; for a nut-free pantry swap, keep the same crunchy topping idea.
What to serve with it
Serve with a crisp green salad or roasted broccoli to lighten the richness and add freshness. Warm crusty bread also works well if you want a more filling meal.
You might also like
Smoky Black Bean and Caramelized Sweet Potato Tacos
45 min764 cal
Cannellini Bean Toasts
30 min569 cal
Roasted Veggie Tostadas
30 min793 cal
Wild Mushroom Fettuccine
30 min599 cal
Roasted Beet & Lentil Salad
30 min691 cal
Spinach & Ricotta Ravioli
45 min907 cal
Rosemary Ricotta Flatbread
35 min768 cal
Chipotle Black Bean Tacos
30 min715 cal