This butternut squash risotto is inspired by the flavors of autumn with sage, rosemary, and thyme infused throughout the dish. Its topped with marinated tempeh and golden chanterelle mushrooms to make this a complete meal that’s satisfying and delicious.

Did you know that the Instant Pot can make risotto?! You can make a beautifully creamy rice dish without standing over the stove non-stop and adding small amounts of stock as you would with a normal risotto dish. It makes it so much faster, that I don’t think I’ll ever go back!
This recipe also includes marinated sage and garlic tempeh and beautiful golden chanterelle mushrooms. You can choose to make just the butternut squash risotto by itself, if you’re short on time, or can just make the tempeh or mushrooms for a yummy and healthy snack.
Another way to save time on this recipe is to make the marinade the day before and leave the tempeh marinating in the refrigerator overnight. Not only does this save time, but it makes the tempeh even more flavorful!
Whatever you end up doing with this recipe, I hope you’re ready for an amazing, warming, autumn inspired meal that you’ll love!

How to Make Butternut Squash Risotto with Baked Sage Tempeh and Mushrooms
Marinate the Tempeh
This recipe infuses oil with sage by frying sage for the tempeh marinade. Then add chopped garlic, onion powder, basil, apple cider vinegar, maple syrup, Dijon mustard, salt and the crispy sage to the oil to make this herby garlic marinade. Cut the tempeh into 1/2 inch strips and place in the marinade for at least 30 minutes. The longer the better, and if you make it the night before you can marinate it in the refrigerator and save time the next day while you’re cooking!


Roast the Tempeh and the Mushrooms
The tempeh and mushrooms are roasted together at 425°F for about 30 minutes. Once the tempeh is done marinating, put it on a baking sheet with parchment paper. Halfway through, turn over each piece and add the leftover marinade.

For the mushrooms, add 3 tablespoons of the marinade to the mushrooms along with some garlic powder and fresh or dried thyme. Put on a baking sheet (separate from the tempeh) with parchment paper. Bake at 425°F for 30 minutes, check on the mushrooms regularly, about every ten minutes. If the mushroom release a lot of liquid, CAREFULLY drain it off. The pan and liquid will be hot so be very careful if you need to do this, we want to bake the mushrooms, not steam them. Toss the mushrooms about halfway through.
I used golden chanterelle mushrooms (I found these beauties at Costco), but you can use any mushrooms you like, just keep an eye on them as they’re cooking so they don’t get watered down or over cooked! I would recommend cremini, oyster, shitake, portabella, or maitake mushrooms to sub with golden chanterelles if you can’t find any.

Instant Pot Butternut Squash Risotto
While the mushrooms and tempeh are baking, you can start the Instant Pot butternut squash risotto.
First, you’ll sauté some diced onions in vegan butter in the Instant Pot using the sauté setting until the onions are translucent. Then you’ll add garlic, rosemary, sage, and the arborio rice and sauté for a few minutes or until the rice becomes translucent. Then add the butternut squash and stir for a few minutes.




Then, add the white wine and cook for several minutes or until the alcohol has evaporated. Add the veggie stock, apple cider vinegar, nutmeg, and salt and pepper to taste.
Set up the Instant Pot to pressure cook on high for 6 minutes with a 5 minute natural release.
Once everything is done, plate and serve warm!

Tips for Cutting Butternut Squash
I was hoping to find some precut fresh or frozen butternut squash to save time and effort, but I ended up getting a whole butternut squash instead.
To make it easier to peel and cut, I used the microwave method.
First, cut off the stem and the bottom of the squash using a sharp chef’s knife. Then, score the squash all the way around lengthwise about 1/4 inch deep with a paring knife. Then poke some shallow holes all over the surface to release steam.
Then, microwave for 4 – 5 minutes and allow it to cool for a few minutes. Now it should be a little softer and easier to cut into cubes. You’ll need to remove the seeds and the tough outer skin before cutting into cubes. I used about a half of a large butternut squash for this recipe and saved the other half for another day.

Ingredients in Butternut Squash Risotto with Baked Sage Tempeh and Mushrooms.
Marinade
- High heat oil: I used canola oil, but avocado oil works here too. High heat oil is much healthier to use for cooking because it has a higher smoke point. When oil smokes, it gives food an unpleasant flavor and releases toxic compounds into the air.
- Sage: Fresh sage has a strong flavor profile that’s earthy and eucalyptus like. In this recipe, the sage is fried to infuse the oil with this autumn flavor.
- Garlic: Garlic is chopped into medium sized pieces for the marinade and baked to perfection with the tempeh for a savory flavor throughout.
- Spices: Onion powder and dried basil are used to add more depth of flavor and add to the herby profile of the sage.
- Apple cider vinegar: Adds a bright, tangy flavor to help balance the richness of the sage and garlic and adds complexity to the marinade’s flavor.
- Maple syrup: Adds a touch of sweetness to balance the other ingredients. You can substitute this with agave.
- Dijon mustard: Adds a slightly tangy, slightly spicy kick and helps bind the oil and vinegar together.
- Tempeh: Tempeh is a great source of vegan protein! Its made out of fermented soy beans and has a wonderfully nutty, earthy flavor. It can be a little bitter, but marinating and baking it transforms it into a savory delight. It’s firm and chewy and slightly crumbly.
Baked Mushrooms
- Mushrooms: I used golden chanterelle mushrooms, but you can use any mushrooms you want. I recommend cremini, button, portabella, oyster, shiitake, maitake, king oyster mushrooms or any wild (edible) mushrooms.
- Marinade: We will use the same marinade from the tempeh to season the mushrooms. This gives the dish some cohesiveness in the flavors of the different parts.
- Fresh or dried thyme: I used fresh thyme in this recipe, but sometimes its just easier to use dried herbs. Thyme and mushrooms were meant to be together!
- Garlic powder: I added a bit more garlic flavor – in addition to the marinade – to the mushrooms because well, I love garlic!
Butternut Squash Risotto:
- Butternut squash: This star ingredient brings sweetness, vibrant color, and a creamy texture to the risotto. Its mild, slightly nutty flavor pairs beautifully with the other components. Precut or frozen squash are a convenient option here if available. If not, see my microwave method above for helping to safely cut this tough squash.
- Arborio rice: This Italian short-grain rice is essential for risotto. Its high starch content creates the creamy, luxurious texture that risotto is known for. As the rice cooks, it releases starch, which thickens the liquid and creates a luscious sauce. Unlike other rice dishes, rinsing Arborio rice before cooking is NOT recommended for risotto, as it washes away the starch needed for that signature creaminess.
- Vegetable broth: For the best results, make sure your broth is hot before adding it to the risotto, as cold liquid can interrupt the cooking process and make the final dish gummy.
- White wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds acidity and complexity to the risotto. It brightens the flavors and helps to balance the sweetness of the squash.
- Aromatics (onion, garlic, rosemary, sage): These ingredients build a flavor foundation for the risotto. The onion adds a savory base and a touch of sweetness, while the garlic provides pungent depth and warmth. Rosemary and sage offers herby, slightly peppery notes that complement the squash beautifully.
- Vegan butter: Add richness and flavor to the risotto and helps to sauté the onions and aromatics. Olive oil provides a fruity note, while butter contributes to the overall creaminess. Using a combination of butter and olive oil offers the best of both worlds in terms of flavor and cooking properties.
- Nutmeg: This adds a subtle touch of warm and sweetness to the risotto and pairs well with butternut squash.
- Apple cider vinegar: Adding a splash of ACV to the risotto at the end brightens up the flavor of the dish.

What You'll Love About Butternut Squash Risotto with Baked Sage Tempeh and Mushrooms.
Easy to make risotto: Making risotto in the Instant Pot is a game changer. No more standing over the stove, slowly adding small amounts of broth at a time. Just throw everything into the Instant Pot and you’re good to go!
Gourmet-style dish: This dish has several different components, uses high-quality ingredients, and unique methods of preparation. You’ll feel like a gourmet chef when you are making this dish. This labor of love will be sure to impress the people you share this meal with (or just enjoy it all for yourself like I did!).
Healthy ingredients: Overall this dish is very healthy, tempeh is a complete protein, and its a fermented food so its healthy for your gut microbiome. Butternut squash is full of vitamins A and C, is anti inflammatory, and high in fiber. Mushrooms are a good source of B vitamins and other micronutrients that are important for health. Arborio rice is a good source of carbohydrates, fiber, and iron. To make this even healthier reduce or omit the oil and vegan butter. Skip the step of frying the sage in the oil and use dried sage instead. Then, use broth instead of butter for sauteing/cooking the onions.


Instant Pot Butternut Squash Risotto with Baked Tempeh and Mushrooms
Equipment
- Instant Pot
Ingredients
- 1 8 oz block of tempeh
Marinade for Tempeh
- ⅓ cup high heat oil like avocado, canola, sunflower
- 15 fresh sage leaves
- 3 cloves garlic chopped
- 1 tsp onion powder
- 1 tsp dried basil
- ¼ cup apple cider vinegar
- 1 tbsp maple syrup or agave
- 1 tsp dijon mustard
Baked Mushrooms
- 16 oz of mushrooms chanterelle, cremini, oyster, shiitake, maitake, king oyster, etc
- 3 tbsp tempeh marinade
- 1 tsp fresh or dried thyme
- ½ tsp garlic powder
Butternut Squash Risotto
- ½ yellow onion diced
- ¼ cup vegan butter
- 2 cloves garlic
- 1 tbsp rosemary or sage fresh or dry, minced
- 1 cup arborio rice
- 2 cups butternut squash cubed, about 1 small squash
- ½ tsp nutmeg
- ¼ cup white white
- 2 cups vegetable broth room temperature or warm
- salt and pepper to taste
- 1.5 tsp apple cider vinegar
Optional ingredients
- vegan parmesan for the risotto
- more crispy, fried sage to top the finished plate
Instructions
- Heat the ⅓ cup of high heat oil over medium high heat. Once the oil is shimmering, add the sage leaves and fry until the leaves turn dark green, a couple minutes. Remove from the oil using tongs, a fork, or a slotted spoon and set aside.
- Remove the oil from the heat and transfer to a medium bowl to make the garlic herb tempeh marinade. Mix in the chopped garlic, onion powder, dried basil, ACV, maple syrup, dijon mustard, and crumble the fried sage into the marinade.
- Slice the tempeh into ¼ inch thick strips and coat in the marinade. Let it marinate for at least 30 mins to up to 24 hours in the refrigerator.
- Preheat the oven to 425°F. Mix the mushrooms with the marinade, dried thyme, and garlic powder. Spread them out evenly on a baking sheet with parchment paper. Bake for 30 mins checking on them every 10 minutes. If the mushrooms release a lot of liquid, carefully pour the liquid off of the baking tray and toss the mushrooms before putting them back in the oven. If the mushrooms stay dry, just toss the mushrooms halfway through.
- Bake the tempeh for 30 minutes on a separate baking tray. Remove from the over after 15 minutes, flip and brush with the rest of the marinade.
- Set the Instant Pot to Saute mode and add in the vegan butter. Add the diced onion and saute until the onions turn translucent, about 5 minutes.
- Add the garlic, fresh or dried rosemary and/or fresh sage, and the rice. Saute until the rice becomes translucent, 1 - 2 minutes.
- Now add the butternut squash and stir for 1 - 2 minutes.
- Add the white wine and cook off the alcohol for a few minutes while sitting occasionally.
- Add the room temperature or warm vegetable broth, nutmeg, and salt and pepper to taste.
- Put the lid of the Instant Pot and set the seal to Sealing. Set the Instant Pot to Pressure Cook mode and cook on high for 6 minutes with a 5 minute natural release.
- The tempeh and mushrooms may be done before the risotto, so once the Instant Pot is ready, you can plate your food and enjoy.
- Optionally, you can add vegan parmesan to the risotto when its done or make extra crispy sage to top this dish.
Notes
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
Did you try this recipe?
If you made this Instant Pot Butternut Squash Risotto with Baked Sage Tempeh and Mushrooms recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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