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Epicurious

Creamy Squash Risotto With Toasted Pepitas

4.1

(24)

Photo of Abra Risotto in a braising dish with a spoon orange slices and dill on the side.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.

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