The time of year has come around again for delicious warming bowls of one-pot wonders. Our roasted butternut squash, sage and vegan bacon bit risotto is the perfect dish to get you through the Autumn months. We love using ingredients that are in season, they taste better, and it's more environmentally friendly. So using butternut squash for this recipe seemed like the perfect choice! When coupled with sage and mushrooms, it creates a wonderfully earthy flavour that perfectly compliments the squash. We've also used Vivera's new vegan bacon bits for some added saltiness and necessary protein. We think this dish could be enjoyed for any evening meal for a large family, or for when cooking for 1, as you can save the leftovers for another day.







author: lovely jubley


                                                                                                  COOKING TIME:  50 minutes  /  SERVING SIZE: 4





Roasted butternut squash:

  • 1/4 of a medium butternut squash, chopped into chunks

  • 1/2 a loosely packed cup of fresh sage

  • drizzle of olive oil

  • salt & pepper to taste


  • 2 a tbsp of dairy free butter

  • 2 shallots, finely chopped

  • 2 cloves of garlic, finely chopped

  • pinch of salt and pepper

  • 2 cups of risotto rice

  • 1/2 a loosely packed cup of fresh sage

  • 1 cup of vegan white wine

  • 4 + 1/4 cup vegan stock (2 stock cubes)

Pan fried mushrooms & vegan bacon bits:

  • 1/2 a tbsp of dairy free butter

  • 2 cups of roughly chopped mushrooms

  • 1/2 a pack of Vivera vegan bacon bits

Cashew cream:

  • 1/4 a cup of cashews

  • 2 + 1/2 tbsp of water

  • 1/3 cup of nutritional yeast

  • 1 tsp of apple cider vinegar

  • 1/4 tsp of salt

  • 1/4 tsp of pepper




  1. Start by preheating the oven to 200 degrees. Whilst your oven is heating up, place the cashews in a bowl of boiling water and leave to soak to one side.

  2. Place the butternut squash chunks on a baking tray and add the sage leaves. Then drizzle with olive oil and sprinkle with salt and pepper. Toss the squash so it’s covered by all the seasoning. Place the tray into the oven once it’s hot, and cook for 30 minutes.

  3. Whilst it's cooking, heat some dairy free butter in a large frying pan on a medium heat. Then add in the shallots and cook for 3 minutes until they’re soft and fragrant. Then add the garlic, salt and pepper, and cook for a few more minutes.

  4. Next add the risotto rice to the pan and cook for a few minutes, string so all the rice is coated with the shallots and butter. Next add in the freshly chopped sage to the pan and stir in.

  5. Now add in the white wine. Once it has all absorbed into the rice, add in the stock, adding a little bit at a time, stirring until it has all absorbed. Repeat until you’ve used all your stock.

  6. Whilst your risotto rice is cooking, heat some dairy free butter in a small frying pan. Then add in the mushrooms, vegan bacon bits, salt and pepper, and cook for 5 minutes. Once cooked leave to one side.

  7. Your butternut squash should now be done. Remove it from the oven and take a few of the crispy sage leaves from the roasted butternut squash and put to one side for serving later.

  8. Now make the cashew cream by adding the cashews, 1/3 of the roasted butternut squash, water, nutritional yeast, apple cider vinegar, salt and pepper to a blender. Blend until smooth.

  9. Once all your stock has been absorbed, stir in the cashew cream. Then add in the roasted butternut squash chunks, mushrooms and vegan bacon bits and cook for a few minutes until everything has combined.

  10. Serve in a bowl and top with the crispy cooked sage leaves and a wedge of lemon.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


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