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bite of vegan butternut squash risotto with quinoa

Butternut Squash Quinoa Risotto

Butternut squash quinoa risotto with roasted squash, creamy grains and a cheesy, dairy-free flavor is a must-try easy vegan side dish.
Course Main Course
Cuisine Italian
Keyword butternut, healthy risotto, risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 282kcal
Author Alyssa



  • Preheat the oven to 400 degrees F.
  • Toss the butternut squash with coconut oil, cinnamon, paprika and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes. Stir the squash around a few times so it cooks evenly.
  • While squash is cooking, add quinoa and vegetable broth to a sauce pan. Bring to a boil, cover and turn down to simmer for 10 - 15 minutes. The quinoa should be soft, but there should still be some liquid in the pot.
  • Remove squash from the oven, transfer to a bowl and mash it with a fork until almost smooth. Add squash to the quinoa, stirring to combine.
  • Sprinkle in nutritional yeast (and cheese if using) and cook for another 1 - 2 minutes.
  • Serve immediately and garnish with additional nutritional yeast (or cheese) and a drizzle of honey.



Calories: 282kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 594mg | Potassium: 663mg | Fiber: 5g | Sugar: 3g | Vitamin A: 11595IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2.9mg