Vegan Butternut Squash Risotto with Millet
A cozy, plant‑based dinner that’s as comforting as it is wholesome.
Introduction
When the first chill of autumn settles in, there’s a particular craving that comes to mind: something warm, fragrant, and full of earthy flavors that wrap you in a comforting hug. The classic combination of butternut squash, sage, and hazelnuts has long been celebrated as the quintessential autumn palette. But what if you could elevate that familiar comfort food into a creamy, satisfying risotto without the heavy carb load of rice? Enter Vegan Butternut Squash Risotto with Millet – a dish that marries the nutty, slightly sweet profile of roasted squash with the chewy, grainy texture of millet, all brought together by a silky miso‑based sauce and finished with a sprinkle of toasted hazelnuts and sage.
This recipe is deliberately easy: it requires minimal prep, only a handful of ingredients, and a hands‑on time of 25 minutes plus 20 minutes of simmering. Whether you’re a novice in the kitchen or a seasoned plant‑based cook looking for a new twist on risotto, this dish will feel approachable and rewarding. Let’s dive into the details, break down the ingredients, and walk through the steps that make this risotto a standout meal.
Meal Profile
| Attribute | Detail |
|---|---|
| Title | Vegan Butternut Squash Risotto with Millet |
| Difficulty | Easy |
| Portion | Serves 2 |
| Time | Hands‑on time 25 min. Simmering time 20 min |
| Description | Butternut squash, sage and hazelnuts are an iconic flavour combination synonymous with the colder months and work really well in this simple, plant based dinner. Using millet – a gluten‑free grass seed – instead of rice to create the risotto adds to the earthy, nutty flavours. |
The dish balances sweet, savory, and nutty notes, with a creamy texture that comes from the blended squash purée and the subtle umami of white miso. It’s perfect for a quiet evening at home, a cozy dinner party, or even as a comforting side to a hearty soup.
Ingredient Highlight
Below is a comprehensive list of what you’ll need, along with a quick note on each component’s role in the dish:
- ½ (500 g) butternut squash – The star of the show, providing natural sweetness and a silky base when pureed.
- Extra‑virgin olive oil – For roasting and sautéing; choose a light, fruity variety to keep the flavor bright.
- 2 garlic cloves, sliced – Adds depth and a subtle bite that balances the squash’s sweetness.
- 750 ml vegetable stock – The liquid that cooks the millet and creates the risotto’s creamy consistency.
- 100 g millet – A gluten‑free, high‑protein grain that offers a nutty chew, replacing traditional rice.
- 1 sage sprig, leaves picked – Imparts a warm, aromatic quality that ties all the flavors together.
- 2 tbsp hazelnuts, roughly chopped – Adds crunch and a buttery, nutty finish.
- 1 tsp white miso paste – Provides umami and a subtle depth; ensure it’s gluten‑free if you’re watching your gluten intake.
- Pinch nutritional yeast flakes – Gives a cheesy, savory note and boosts the dish’s vitamin B content.
- 2 tbsp oat fraiche (optional) – A dairy‑free cream alternative for an extra layer of richness.
Tips
- Millet Prep: Rinse the millet under cold water before cooking to remove any residual bitterness.
- Stock: Keep the vegetable stock warm; it’s easier to incorporate into the risotto and maintains the dish’s temperature.
- Miso: If you prefer a milder flavor, start with ½ tsp and adjust to taste.
Step‑by‑Step Instructions
Below is the method broken down into clear, numbered steps. Follow along, and you’ll have a luscious risotto ready in just over an hour.
- Roast the squash
- Preheat your oven to 200 °C (fan‑mode) or gas 7.
- Remove the peel from half the butternut squash, leaving the other half unpeeled for texture.
- Chop the peeled squash into 2 cm pieces, keeping peeled and unpeeled pieces separate.
- Toss the unpeeled pieces on a baking tray with a drizzle of olive oil, salt, and pepper.
- Roast for 25 minutes until golden and tender.
- Sauté peeled squash and garlic
- While the squash roasts, heat a medium‑lidded saucepan over medium heat with a dash of oil.
- Add the peeled butternut squash and sliced garlic.
- Cook for 5 minutes until the squash starts to soften.
- Pour in 250 ml of vegetable stock, cover, and simmer until the squash is soft (about 12–15 minutes).
- Cook the millet
- In a separate saucepan, bring the remaining 500 ml of vegetable stock to a boil.
- Add the 100 g of millet, reduce the heat, and simmer for 15 minutes until the grains are tender and the liquid is absorbed.
- Meanwhile, heat a drizzle of oil in a small frying pan.
- Add the sage leaves and chopped hazelnuts; cook for a few minutes until golden and crisp.
- Drain the mixture on kitchen paper to remove excess oil.
- Blend the squash purée
- Once the squash and garlic are soft, drain the mixture (reserve the stock).
- Transfer the squash to a blender, add the white miso paste and a pinch of nutritional yeast flakes.
- Whisk until smooth, adding back a splash of the reserved stock as needed to achieve a creamy consistency.
- Combine everything
- Stir the butternut purée through the cooked millet, tasting for seasoning and adjusting salt or miso if necessary.
- Divide the risotto between two bowls.
- Top each serving with the roasted squash, the toasted hazelnuts, sage leaves, and a dollop of oat fraiche (if using).
- Serve immediately
- Enjoy the risotto hot, perhaps with a side of crisp roasted vegetables or a light green salad for balance.
Serving Suggestions & Variations
Classic Pairings
- Roasted root vegetables (carrots, parsnips, or beets) for a colorful, nutrient‑dense side.
- Light vinaigrette salad with arugula, walnuts, and a citrus‑based dressing to cut through the richness.
Variations
| Variation | What to Add / Swap | Why It Works |
|---|---|---|
| Add a splash of lemon juice | Finish the risotto with a squeeze of fresh lemon | Brightens the dish, balances the sweetness. |
| Swap hazelnuts for pine nuts | Use pine nuts for a subtler crunch | Gives a slightly sweet, buttery note. |
| Use brown rice instead of millet | For a more familiar texture | Works well if you prefer a classic risotto feel. |
| Include a handful of spinach | Stir in fresh spinach during the final simmer | Adds color, iron, and a gentle earthy flavor. |
| Top with fresh herbs | Sprinkle chopped parsley or dill | Adds freshness and a pop of color. |
Nutritional Boost
- Add a handful of pumpkin seeds during the final stir for extra protein and omega‑3s.
- Serve with a side of sautéed kale seasoned with garlic and chili flakes for a vitamin‑rich accompaniment.
Conclusion
Vegan Butternut Squash Risotto with Millet is a testament to how simple ingredients, when combined thoughtfully, can yield a dish that’s both comforting and sophisticated. The creamy squash purée, nutty millet, and aromatic sage create layers of flavor that dance on the palate, while the hazelnuts add a satisfying crunch. The use of millet not only makes the dish gluten‑free but also introduces a delightful chew that sets it apart from traditional risotto.
With a total hands‑on time of just 25 minutes and a simmering period of 20 minutes, this recipe is ideal for a busy weeknight or a relaxed weekend dinner. The optional oat fraiche adds an extra touch of indulgence without dairy, keeping the dish fully plant‑based and approachable for all skill levels.
Whether you’re looking to impress guests, nourish yourself, or simply enjoy a hearty, seasonal meal, this risotto delivers on flavor, nutrition, and comfort. Grab your ingredients, follow the steps, and let the warm, earthy aromas of roasted butternut squash and toasted hazelnuts fill your kitchen. Bon appétit!
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