Creamy, dreamy butternut squash and sage risotto that’s completely dairy-free! Picture golden roasted squash melting into fragrant Arborio rice, all wrapped in a velvety sage-infused broth. This cozy, plant-based dish is the ultimate comfort food for chilly evenings.

Butternut Squash and Sage Risotto (Dairy-Free)

Savor the rich, comforting flavors of this easy homemade butternut squash and sage risotto—100% dairy-free and packed with plant-powered goodness. This best vegetarian risotto comes together in one pot with simple ingredients, delivering a creamy texture and deep, savory taste that everyone will love. Perfect for a weeknight dinner or a special occasion, this dish proves that healthy eating doesn’t mean sacrificing flavor.

Why You’ll Love This Butternut Squash and Sage Risotto

Creamy without dairy: Achieves luxurious texture using roasted squash, cashew cream, and plenty of sage-infused broth.
Nutrient-packed: Loaded with vitamin A, fiber, and antioxidants from butternut squash, plus healthy fats from olive oil and cashews.
One-pot wonder: Minimal cleanup with simple ingredients that come together quickly for a satisfying meal.
Seasonal and versatile: Enjoy warm in fall or winter, or serve chilled in summer with fresh greens on top.

Ingredients for the Best Dairy-Free Butternut Squash Risotto

Gather these wholesome ingredients for a nourishing, plant-based risotto:

Main Ingredients

1 small butternut squash (about 500g), peeled, seeded, and diced into ½-inch cubes
1 ½ cups Arborio rice (or whole-grain Arborio/brown Arborio for extra fiber)
5 cups low-sodium vegetable broth, warmed
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil (plus extra for roasting)
8–10 fresh sage leaves, plus extra for garnish
½ cup dry white wine (optional; substitute with extra broth if avoiding alcohol)
Salt and freshly ground black pepper to taste

Optional Creamy Additions (Dairy-Free)

½ cup raw cashews, soaked in hot water for 15 minutes
¼ cup nutritional yeast
1–2 tbsp lemon juice (to brighten flavor)

Step-by-Step Instructions: Make the Best Butternut Squash Risotto

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C).
In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper until evenly coated.
Spread the squash on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized. Set aside.

Step 2: Prepare the Cashew Cream (Optional)

Drain the soaked cashews and transfer them to a blender.
Add ½ cup of water, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Set aside.

Step 3: Sauté the Aromatics

In a large, deep skillet or pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and 4–5 sage leaves. Cook for 1 minute until fragrant.

Step 4: Toast the Arborio Rice

Add the Arborio rice to the skillet and stir well to coat with the oil. Toast for 2–3 minutes, stirring constantly, until the rice turns slightly translucent.

Step 5: Deglaze and Simmer the Risotto

Pour in the white wine (if using) and stir. Cook until the wine is fully absorbed, about 2 minutes.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently.
Wait until each addition is mostly absorbed before adding the next. This gradual process takes about 18–22 minutes total.

Step 6: Finish with Sage and Roasted Squash

Once the rice is creamy and al dente, stir in the roasted butternut squash and the remaining sage leaves.
If using the cashew cream, gently fold it in now for extra richness and creaminess.
Taste and season with salt and pepper as needed.

Step 7: Serve Warm for Maximum Creaminess

Garnish the risotto with fresh sage leaves and a drizzle of olive oil.
Serve immediately while hot for the creamiest, most satisfying texture.

Tips & Tricks for Perfect Dairy-Free Risotto Every Time

Always use warm broth: Cold broth slows cooking and can make the rice mushy. Keep broth warm on the stove.
Stir often to build creaminess: Frequent stirring releases starch from the rice, creating a naturally creamy texture without dairy.
Never rinse the rice: The natural starch is key to achieving that classic risotto consistency.
Taste as you go: Different rice brands absorb liquid differently. Adjust broth amounts to reach the perfect al dente texture.

Storage Instructions

Enjoy your risotto even after the first serving with these simple storage tips:

Refrigerator Storage

Let the risotto cool to room temperature, then transfer to an airtight container.
Store in the refrigerator for up to 3 days.

Freezer Instructions

Portion cooled risotto into freezer-safe containers or bags.
Freeze for up to 1 month.
Thaw overnight in the refrigerator before reheating.

Reheating Tips

Warm gently in a skillet over low heat, adding a splash of warm broth or water to restore creaminess.
Avoid microwaving, which can dry out the dish.
Stir frequently to maintain a creamy texture.

Variations: 3 Creative Ways to Enjoy Your Butternut Squash Risotto

Spinach & Mushroom Boost: Stir in 2 cups of fresh baby spinach or sautéed mushrooms at the end for extra nutrients and umami flavor.
Protein-Packed Version: Top with toasted pine nuts, pumpkin seeds, or white beans for added plant-based protein and crunch.
Spiced Autumn Twist: Add a pinch of smoked paprika or red pepper flakes with the sage for a warm, slightly spicy kick.

Serving Suggestions: Pair Like a Pro

Simple Green Salad: Serve with a bright arugula salad tossed with lemon vinaigrette and shaved Parmesan (use vegan alternative if needed).
Roasted Vegetable Platter: Pair with roasted Brussels sprouts, carrots, or asparagus for a complete, colorful meal.
Crusty Bread or Garlic Bread: Offer warm whole-grain bread or garlic-infused olive oil bread on the side to soak up every bit of risotto.

Frequently Asked Questions

Can I make this butternut squash risotto ahead of time?
Yes! You can prepare the risotto up to the point before adding the squash and sage. Store the rice mixture in the fridge for up to 2 days. Reheat gently with a splash of broth, then stir in the roasted squash and sage just before serving.
Is this recipe vegan?
Absolutely. This entire recipe is plant-based and dairy-free, using cashew cream and nutritional yeast for richness instead of cheese or butter.
How long does this risotto keep in the fridge?
Stored properly in an airtight container, the risotto will stay fresh in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Can I freeze butternut squash risotto?
Yes. Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat slowly in a skillet with a little broth.
What’s the best way to reheat risotto without drying it out?
The key is low and slow. Use a skillet over low heat and add a small amount of warm broth or water while stirring constantly. Avoid high heat or microwaving.

You might also enjoy our other healthy recipes. Browse all recipes →

Did you make this recipe? Leave a comment below and let us know how it turned out! ⭐