Roasted Squash and Cranberry Brown Rice Risotto
This Roasted Squash and Cranberry Brown Rice Risotto is a hearty and flavorful dish that’s perfect for a cozy meal. With the combination of roasted butternut squash, tart cranberries, and creamy brown rice, this risotto is not only delicious but also packed with nutrients. Whether you’re preparing it for a family dinner or a special occasion, this recipe will surely impress with its rich flavors and beautiful presentation.

What You Need to Make Roasted Squash and Cranberry Brown Rice Risotto:
- Olive oil (or water/vegetable broth for oil-free option)
- Butternut squash, peeled and cubed
- Fresh or frozen cranberries
- Onion, roughly chopped
- Corn kernels, fresh or frozen
- Garlic, chopped
- Fresh sage leaves, chopped
- Lemon juice
- Sauerkraut
- Nutritional yeast
- Sea salt
- Low sodium canned cannellini or great northern beans
- Plain unsweetened oat milk
- Cooked short grain brown rice
- Freshly cracked pepper (optional)
- Sunflower Parmesan (optional)
- Microgreens (optional)
How to Make Roasted Squash and Cranberry Brown Rice Risotto:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- Roast the Squash and Cranberries: Place the cranberries on one side of the baking sheet and the squash on the other, keeping them separate to prevent the cranberry color from bleeding onto the squash. Drizzle the squash and cranberries with a tablespoon of olive oil, season lightly with salt and pepper, and toss to coat. Roast for 20-25 minutes until the squash is fork-tender and the cranberries have burst and begun to brown.
- Prepare the Creamy Sauce: In a large skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and corn, sautéing for 3-5 minutes until the onion becomes translucent and the corn is cooked through. Be careful not to char the corn. Add the garlic and sage, sautéing for another minute until fragrant. Transfer this mixture to a blender along with the lemon juice, sauerkraut, nutritional yeast, salt, beans, and oat milk. Blend until smooth and creamy.
- Combine the Ingredients: Return the cooked rice to the skillet used for the onions and corn. Pour in the creamy mixture from the blender and add the roasted squash. Stir everything together until well combined. Gently fold in the roasted cranberries, being careful not to overmix to avoid the cranberries’ juice from turning the risotto red.
- Serve and Garnish: Portion the risotto into four bowls. If desired, garnish with freshly cracked pepper, sunflower Parmesan, and microgreens for an extra touch of flavor and presentation.

Oil-Free Option:
For an oil-free version, omit the olive oil and sauté the vegetables in 2 tablespoons of water or low sodium vegetable broth. You can also dry roast the squash and cranberries without any oil, just be sure to monitor them closely to prevent burning.
Commonly Asked Questions
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut squash with other varieties like acorn squash or kabocha squash. The cooking time may vary slightly depending on the type of squash, so keep an eye on it while roasting.
What can I use instead of oat milk?
If you don’t have oat milk, you can use other plant-based milks such as almond milk, soy milk, or coconut milk. Just be sure to use unsweetened varieties to keep the savory flavor profile of the risotto.
Can I make this risotto ahead of time?
Yes, you can prepare the components of this risotto ahead of time. Roast the squash and cranberries, and prepare the creamy sauce in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, reheat the components, combine them with the cooked rice, and serve.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as it uses brown rice and all other ingredients are gluten-free. Just be sure to check labels on processed items like oat milk and nutritional yeast to confirm they are certified gluten-free.
How do I store leftovers?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of oat milk or water to restore its creamy consistency.
Can I add other vegetables to this dish?
Absolutely! This recipe is versatile, and you can add other vegetables such as roasted carrots, Brussels sprouts, or mushrooms to enhance the flavor and texture. Just roast them alongside the squash or sauté them with the onions and corn.

Roasted Squash and Cranberry Brown Rice Risotto
Ingredients
- 2 tablespoon olive oil divided (see below for oil free option)
- 2 cups butternut squash peeled and cut into half inch cubes
- ½ cup fresh or frozen cranberries
- 1 onions roughly chopped
- 1 cup corn kernels fresh or frozen
- 4 cloves garlic chopped
- 1 teaspoon fresh sage chopped (about 3 leaves)
- Juice of ½ lemon
- 1 tablespoon sauerkraut
- ⅓ cup nutritional yeast
- ½ teaspoon sea salt
- 2 tablespoons low sodium canned cannellini or great northern beans
- 1 cup plain unsweetened oat milk
- 2 ½ cups cooked short grain brown rice
- Freshly cracked pepper optional
- Sunflower Parmesan optional
- Microgreens optional
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Add the cranberries to one side of the baking sheet and the squash to another, keep them separate so the cranberry color doesn’t bleed onto the squash. Drizzle 1 tablespoon of oil over the squash and cranberries, season lightly with salt and pepper, if desired. Toss the squash and cranberries to coat, keeping them separated. Bake for 20-25 minutes until the squash is fork tender and the cranberries have burst and just started to brown. The cranberries will sweat juice midway through cooking but it will dry up by the time roasting is finished.
- Heat the remaining tablespoon of oil in a large skillet. Add the onion and corn and saute for 3-5 minutes until the onion is translucent and the corn is cooked through. Be careful not to char the corn. Add The garlic and sage and saute one additional minute until fragrant. Transfer to a blender, add the lemon juice, sauerkraut, nutritional yeast, salt, beans, and milk. Blend until smooth and creamy.
- Add the cooked rice to the skillet the onions and corn were cooked in. Add the cream from the blender and squash to the rice and stir to combine. Add the cranberries last and stir just enough to combine, do not over stir, to avoid juice from the cranberries turning the risotto red.
- Portion into 4 bowls and garnish with fresh cracked pepper, parmesan, and microgreens, if desired.