Butternut Squash, Walnut & Sage Risotto

The butternut squash is what makes this recipe so warm and creamy and the herbs and spices really bring out and compliment the flavor (not a typo British folk, this is the American spelling).

Now I cook in this new, healthy and nutritious way, there are certain ingredients I continually use. I definitely eat a lot of butternut squash, but tahini and nutritional yeast are two other ingredients I use in many dishes. I hadn’t heard of the latter until a couple of years ago. But both are great for a variety of dishes, sauces and dips when made with only whole, plant-based ingredients.

I like to keep things simple, so although this recipe needs a number of ingredients, seven of them are simply herbs or spices you’ll need again for other dishes (and obviously for when you cook this again… duh!)

I love cooking this recipe for a variety of reasons.

This risotto is:

*Creamy

*Tasty

*Nutritious

*Plant-based

*Gluten-free

*Warming

*Healthy (with no processed or artificial ingredients)

*Simple to make!

Bon appetit!!

Butternut Squash, Walnut & Sage Risotto

* Creamy, flavorful and warming butternut squash risotto, teamed with walnuts and sage.

AuthorThe NutriGirl

No. servings:4 peoplePrep Time:Cook Time:45 mins

Ingredients

1 to 1.2 kg Butternut squash (chopped into cubes)
1 cup Brown rice
1 cup Walnuts
5 Sage leaves (Optional, including 3 for decoration)
4 tbsp Apple cider vinegar (I like to use raw, unfiltered)
2 tbsp Nutritional yeast
1 tbsp Tahini
1 Juice of lemon
4 tsp Ground sage
3 tsp Paprika
2 tsp Cumin
1 tsb Mixed herbs (dried)
olive oil
Salt & Pepper

Instructions

Wash rice and put in boiling water along with salt, 2 tbsp apple cider vinegar, 2 sage leaves, 2 tsp ground sage and the mixed herbs. Boil for 45 minutes and stir regularly ensuring the water doesn't run out.
After the rice has been boiling half way, place squash on a baking tray. Drizzle with olive oil, then add ground sage, paprika, cumin, salt and pepper and roast at 200 degrees celsius / 390 degrees fahrenheit for 15 minutes. If you don't have roasted walnuts, bake these at the same time.
Place the squash in a food processor with 2 tbs apple cider vinegar, nutritional yeast, tahini, lemon juice, 2 tsb ground sage, and salt. You can leave a few cubes out of the processor to add later for decoration and texture (optional).
Stir in the squash mixture once the rice is cooked. Add walnuts . Add sage leaves for decoration (optional). Enjoy!