Laura's Vegan Table


  • 1 butternut squash (about 2 lbs)
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 3 cups veggie stock
  • 1 teaspoon vegan butter
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup vegan grated parmesan cheese

Just a bit of stirring, and you have a delicious, creamy comfort food. This Italian staple is simple and delicious for a cold day. Cozy up with this dish!


Preheat oven to 425F. Peel the butternut squash and chop into 3/4″ cubes, removing the seeds at the bottom. (I always throw the seeds out to the squirrels!) Lay them on a single layer on a parchment lined baking sheet. Drizzle 1 tablespoon of the olive oil and mix around to coat. Sprinkle with salt and pepper. Roast for about 25 minutes until the squash is tender, flipping over about halfway through roasting time. Set aside.

In a stockpot, add the olive oil and butter on medium/low heat, then add in the garlic. Cook for about a minute, then add in the rice. Stir to coat the rice. Then add in the wine and cook for another few minutes. Add in about 1 cup of the stock, a little salt and pepper, and stir. You want to gradually add the stock about 1/2 cup or so at a time, only after the rice has mostly absorbed the amount already added. You might not even end up using all of the stock. Keep stirring every few minutes and repeat when the stock is absorbed. The end result should be al dente; not mushy, so test along the way to see when the rice is done cooking. Total cook time might be about 25-30 minutes. When the rice is done, remove from heat. Add in the butternut squash and parmesan and stir to combine. Add more salt and pepper if needed.