Squash Risotto with Fried Sage [Vegan]

Savoring each creamy spoonful, you’ll experience the culinary embodiment of a warm embrace, as this sublime squash risotto redefines the boundaries of comfort cuisine. Roasting the squash unlocks its inherent sweetness; for those who eschew the inconvenience of peeling acorn squash, consider substituting it with an equal amount of butternut squash, boasting a naturally sweeter flavor profile. The freedom to choose is truly yours? As you embark on the leisurely process of crafting a rich risotto, take a moment to unwind with a fine glass of wine, allow the soothing melodies of chill music to envelop you, and mentally prepare yourself for the satisfying task ahead.

Contents

Squash and Sage Risotto (Vegan)Vegan-friendly squash risotto, elevated by crispy fried sage leaves? Here’s what you’ll need: Squash: 1 medium-sized butternut or kabocha squash, peeled and cubed into 1-inch pieces Aromatics: 2 cloves of garlic, minced 1 small onion, finely chopped Risotto: 1 cup Arborio rice 4 cups vegetable broth, warmed 1/4 cup white wine (optional) 1 tablespoon olive oil Salt to taste Fried Sage: 6-8 fresh sage leaves Vegan butter or oil for frying Crisp autumn days call for a warm and comforting bowl of Squash Risotto with Fried Sage. This vegan version is just as rich and satisfying as its non-vegan counterpart, thanks to the nutty sweetness of roasted squash and the earthy flavor of fried sage. To start, preheat your oven to 425°F (220°C). Cut one medium-sized butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and sprinkle with salt, pepper, and your choice of herbs like thyme or rosemary. Roast the squash for about 45 minutes, or until tender and caramelized. While the squash is roasting, heat a large skillet over medium-high heat and add one tablespoon of olive oil. Add one small onion, thinly sliced, and cook until translucent, stirring occasionally. Next, add two cups of Arborio rice to the skillet and stir to coat the rice with the oil and mix it with the onion. Cook for about three minutes, stirring constantly, until the rice is lightly toasted. Now, pour in four cups of vegetable broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until the rice is creamy and tender. When the squash is done, let it cool slightly then scoop out the flesh and add it to the risotto. Stir well to combine. To make the fried sage, heat a small skillet over medium heat and add one tablespoon of olive oil. Add a few sprigs of fresh sage leaves and fry until crispy, stirring occasionally. Remove from heat and set aside. To assemble the dish, place the squash risotto in a serving bowl and top with the fried sage leaves.

Squash and Sage Risotto (Vegan)

Vegan-friendly squash risotto, elevated by crispy fried sage leaves? Here’s what you’ll need:

Squash:
1 medium-sized butternut or kabocha squash, peeled and cubed into 1-inch pieces

Aromatics:
2 cloves of garlic, minced
1 small onion, finely chopped

Risotto:
1 cup Arborio rice
4 cups vegetable broth, warmed
1/4 cup white wine (optional)
1 tablespoon olive oil
Salt to taste

Fried Sage:
6-8 fresh sage leaves
Vegan butter or oil for frying

Two pounds of ripe acorn squash are peeled and then carefully cut into uniform 1/2-inch cubes for use in your recipe.
Three pounds of butternut squash, peeled and cut into approximately 1/2-inch (1-centimetre) cubes, yielding three cups.
3.125 fluid ounces olive oil, divided (approximately)
salt and pepper
Three and a half cups of finely chopped yellow onion, portioned into three equal parts.
3 cloves garlic, crushed, divided
10 cups vegetable stock, divided
1 teaspoon fresh lemon juice
1/4 cup (approximately 12-15 fresh sage leaves)
2 cups arborio rice
One cup of crisp Pinot Gris white wine.
1/2 cup grated Parmesan cheese

Crisp autumn days call for a warm and comforting bowl of Squash Risotto with Fried Sage. This vegan version is just as rich and satisfying as its non-vegan counterpart, thanks to the nutty sweetness of roasted squash and the earthy flavor of fried sage.

To start, preheat your oven to 425°F (220°C). Cut one medium-sized butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and sprinkle with salt, pepper, and your choice of herbs like thyme or rosemary. Roast the squash for about 45 minutes, or until tender and caramelized.

While the squash is roasting, heat a large skillet over medium-high heat and add one tablespoon of olive oil. Add one small onion, thinly sliced, and cook until translucent, stirring occasionally.

Next, add two cups of Arborio rice to the skillet and stir to coat the rice with the oil and mix it with the onion. Cook for about three minutes, stirring constantly, until the rice is lightly toasted.

Now, pour in four cups of vegetable broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until the rice is creamy and tender.

When the squash is done, let it cool slightly then scoop out the flesh and add it to the risotto. Stir well to combine.

To make the fried sage, heat a small skillet over medium heat and add one tablespoon of olive oil. Add a few sprigs of fresh sage leaves and fry until crispy, stirring occasionally. Remove from heat and set aside.

To assemble the dish, place the squash risotto in a serving bowl and top with the fried sage leaves.

Preheat the oven to 400°F. Preheat your oven to a comfortable temperature, then cover a baking sheet with a layer of parchment paper for effortless cleanup and non-stick cooking.
On the prepared baking sheet, arrange the acorn squash and 1 cup of butternut squash in an even layer, then drizzle with 1/4 cup of olive oil. Add a pinch of salt and pepper to taste. Roast the squash in the oven until it reaches a tender, caramelized state, approximately 45-50 minutes. Let cool.
As you stand poised to ignite the culinary dance, in a sturdy, heavy-bottomed saucepan, gently warm 2 tablespoons of high-quality olive oil over a moderate-to-mellow flame, allowing the nuances of its essence to unfurl. Cook 1 cup of onions over medium heat until they’re tender and translucent, stirring occasionally every 3 to 5 minutes. With one crushed clove of garlic added, cook, stirring, for a minute to meld the flavors. With the remaining two cups of roasted butternut squash and two cups of vegetable stock added, simmer the mixture for 10 to 15 minutes, or until the squash is tender, stirring occasionally to prevent scorching. Allow to cool slightly before stirring in the freshly squeezed lemon juice. Blend until smooth and creamy in a high-powered blender or with an immersion blender. To achieve a lighter consistency in your pureé, consider adding a bit more stock. Season to taste with salt and pepper, then set aside.
With gentle warmth, warm 2 tablespoons (30 mL) of olive oil in a small skillet set to medium heat. Add the sage leaves and cook until they are golden brown, yet still retain a delicate crispness, approximately 2-3 minutes. Using tongs, transfer the crispy fried sage leaves to a plate lined with paper towels, allowing any excess oil to drain, before setting them aside.
With gentle bubbles rising, 8 cups of vegetable stock are brought to a warm simmer in a large saucepan, before the heat is adjusted to a low setting and the lid carefully placed on top, allowing the liquid to cook undisturbed.
With the remaining 2 tablespoons of olive oil in a sturdy, heavy-bottomed pan, gently warm the oil over moderate heat settings. Remaining two cups of sautéed onions are added, and they cook for approximately three to four minutes or until they reach a state of tender translucency, with gentle stirring every now and then. With the remaining 2 cloves and crushed garlic, cook for a further minute to allow their flavors to meld with the dish.
Cooking the added rice, stir continuously for 3-4 minutes to lightly caramelize the grains, achieving a delicate toasting effect.
The aromatics are then added to the pot, including sautéed onions, garlic, and celery, which caramelize and intensify the flavors as the mixture cooks, eventually absorbing the white wine, stirring continuously until the liquid has been fully incorporated. Stirring in 1/2 cup of the piping-hot vegetable stock, cook for approximately 2 minutes, constantly stirring to ensure the liquid is fully incorporated and absorbed by the rice. As you cook, gradually add 1/2 cup of stock at a time, thoroughly stirring to ensure each portion is fully incorporated and the rice reaches a creamy, tender consistency with a subtle texture, taking approximately 20-25 minutes to achieve this perfect harmony. You don’t need to use all of your stock.
Infuse the dish with the deep flavors of roasted squash, rich Parmesan cheese, and a judicious balance of salt and pepper.
Serving this dish, place a few generous spoonfuls of the vibrant squash puree onto a shallow bowl, then carefully position a scoop of creamy risotto in its center, allowing the contrasting textures and colors to harmonize on the plate. Adorn with an extra sprinkle of vegan Parmesan and garnish with a few fresh, crispy sage leaves, then serve forthwith.