10/28/2026
RECIPE OF THE WEEK The Crowsnest Pantry 🍎
We've officially reached the point in the year where a big bowl of something warm sounds better than just about anything else.
This week's recipe is **Maple Roasted Butternut Squash & Apple Risotto** from Thank You Berry Much!
Creamy risotto topped with maple-roasted squash and apples, toasted pecans, and a sage brown butter sauce. A little sweet, a little savoury, and a good excuse to spend some time in the kitchen.
Here's what you'll need (serves 4):
**For the roasted squash & apples:**
- 4–5 cups diced butternut squash
- 2½ cups diced apples
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ¼ tsp each salt and pepper
**For the risotto:**
- 1 tbsp olive oil
- 1½ cups diced yellow onion
- 4 cloves garlic, minced
- 1 cup arborio rice
- ¼ cup dry white w**e (optional)
- 4 cups warm vegetable broth
- ¼ cup grated vegan Parmesan
- 1 tbsp vegan butter
- ¼ tsp black pepper
- Salt to taste
- ¼ cup toasted pecans
**For the sage butter:**
- ¼ cup vegan butter
- ¼ cup minced fresh sage
Let's get cooking!
1. Preheat oven to 425°F. Toss squash and apples with olive oil, maple syrup, salt and pepper. Roast for 25–35 minutes, stirring halfway through.
2. Sauté onion in olive oil for about 2 minutes. Add garlic and arborio rice, stirring for another 1–2 minutes. Add w**e if using.
3. Add warm broth ½ cup at a time, stirring until absorbed before adding more. Continue for 20–30 minutes until the rice is tender and creamy.
4. Stir in Parmesan, butter, salt and pepper.
5. In a small pan, melt the remaining butter until golden, then add sage and cook for 1–2 minutes.
6. Spoon risotto into bowls, top with roasted squash, apples and pecans, and finish with sage butter.
Find the original recipe here:
https://tyberrymuch.com/butternut-squash-apple-risotto/
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