10 Veggie Recipes To Warm Your Soul!

There’s something truly comforting about the slow, steady simmer of a fall-inspired meal, especially when it’s made in your trusty crockpot. As the crisp autumn air settles in and the chill of the season creeps up, these 15 hearty and warming crockpot recipes will fill your home with delicious aromas, turning your kitchen into the ultimate cozy sanctuary.

These 10 veggie recipes, including Rajas Tacos, Eggplant Lasagna, Sweet Potato and Bean Enchiladas, Vegetarian Enchiladas, and Crispy Egg Noodles with Tofu, are perfect for any occasion. What makes these recipes extra special?

The magic lies in seasonal fall ingredients, like butternut squash, sweet potatoes, and rich broths, all slow-cooked to perfection. This not only enhances the flavors but also locks in nutrients, making each meal as satisfying as it is wholesome. Plus, there’s no need to hover over the stove—just set it, forget it, and let the crockpot work its magic.

As the days grow shorter and sweater weather is officially here, it’s time to gather your favorite fall ingredients and dive into these irresistible crockpot creations. Which recipe are you most excited to try? Let me know in the comments!

1. Rajas Tacos

Rajas tacos feature sautéed poblano peppers, onions, and a rich blend of Mexican spices, creating a flavorful and smoky filling. The peppers are charred and blistered, then combined with caramelized onions, garlic, and a dash of cream for a velvety texture.

This mixture is served in warm tortillas, often topped with cheese, fresh cilantro, and a squeeze of lime. Perfect for a quick weeknight dinner or a tasty addition to your taco night, these rajas tacos are simple, comforting, and full of vibrant flavors.

Servings: 6 people

Ingredients:

• 1 tablespoon olive oil
• 4 garlic cloves, roughly chopped
• 2 ears of corn, shucked (or substitute with 2 cups frozen corn, mushrooms, or zucchini)
• 6 x 6-inch tortillas
• 1/2 teaspoon cumin
• 3–4 large poblano peppers (also called pasilla peppers)
• 1 large white or yellow onion, thinly sliced into rings
• 1 teaspoon ground coriander
• 1 tablespoon fresh oregano (or 2 teaspoons dried)
• 2 tablespoons jalapeño, finely chopped (medium spicy; adjust as desired)
• 1/4–1/2 cup Mexican crema (or substitute with Mexican sour cream, crème fraîche, or vegan sour cream)
• 1/2 teaspoon salt, more to taste
• 1 lime
• 1/2 teaspoon pepper

Instructions:

1. Preheat the grill to medium heat (refer to notes for stovetop instructions).
2. Place the whole corn cobs and poblano peppers on the grill, turning every 3-4 minutes until lightly charred, and the poblanos are blistered and tender (about 15 minutes). Grill the tortillas and wrap them in a towel to keep warm.
3. In a large skillet, sauté the onion with olive oil and half the salt over medium heat, stirring occasionally, until it’s tender and caramelized (about 8 minutes).
4. Push the onions to one side of the skillet, add more olive oil if necessary, then sauté the garlic, jalapeño, and oregano for 2-3 minutes. Combine all ingredients and turn off the heat.
5. Place the blistered poblanos in a paper bag or covered bowl to steam for 3-5 minutes.
6. Cut the kernels off the corn and add them to the skillet with the onions and spices.
7. Under cool running water, peel off any loose skin from the poblanos (it’s okay if not every bit comes off), then remove the seeds and stem. Slice the poblanos into thin strips and add them to the skillet.
8. Warm the mixture over medium-low heat, then add the remaining salt, pepper, and spices. Stir until heated through, then mix in the Mexican crema.
9. Squeeze in half the lime, adjust the salt to taste (adding more if necessary), and add the remaining lime if needed. Spoon the creamy filling into the warm tortillas, top with fresh cilantro, and serve with lime wedges.

2. Eggplant Lasagna

This eggplant lasagna layers roasted eggplant slices with a robust tomato sauce, creamy ricotta, and melty mozzarella for a dish bursting with flavor. It’s a perfect low-carb alternative to traditional lasagna, offering a hearty, satisfying meal without the pasta.

Seasoned with garlic, herbs, and spices, every bite delivers a taste of classic Italian comfort food. Whether you’re a vegetarian or just exploring lighter options, this dish is sure to become a family favorite.

Servings: 6 people

Ingredients:

• 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
• 3 ½ tablespoons extra virgin olive oil, divided
• 1 (15-ounce) container of part-skim ricotta cheese
• ½ teaspoon ground black pepper, divided
• 1 large egg
• 1 (24-ounce) can prepared marinara-style pasta sauce of choice (roasted garlic flavor used)
• 16 ounces sliced cremini (baby bella) mushrooms
• 2 tablespoons chopped fresh basil, thyme, or parsley
• 1 ½ teaspoons kosher salt, divided
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• 2 large eggplants, sliced lengthwise ¾-inch thick (about 8 slices)
• ½ cup grated Parmesan, divided
• 1 (10-ounce) package of frozen chopped spinach, thawed with excess water squeezed out

Instructions:

1. Preheat your oven to 400°F and position racks in the upper and lower thirds. Lightly coat two rimmed baking sheets with nonstick spray. Coat a 9×13-inch baking dish with nonstick spray and set aside.
2. Arrange the eggplant slices in a single layer on the prepared baking sheets. Trim the outermost curvy portions of the slices if necessary for them to lay flat.
3. Brush both sides of the eggplant slices with 2 ½ tablespoons of olive oil, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
4. Roast the eggplant for about 25 minutes, flipping the slices halfway through and swapping the pans’ positions.
5. The eggplant should be soft and golden. Remove from the oven and reduce the oven temperature to 350°F.
6. While the eggplant roasts, heat the remaining ½ tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 7 minutes, until soft.
7. Add the minced garlic, ½ teaspoon kosher salt, and oregano to the mushrooms. Cook for an additional 2 minutes. Remove the skillet from the heat and stir in the marinara sauce.
8. In a large bowl, combine the ricotta, ¼ cup Parmesan, egg, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well until fully combined.
9. Stir the thawed spinach into the ricotta mixture, breaking it up with a fork and distributing it evenly.
10. Spread half of the mushroom marinara sauce in the bottom of the prepared baking dish.
11. Layer 4 eggplant slices on top, followed by the entire ricotta mixture. Add another layer of 4 eggplant slices and top with the remaining mushroom marinara sauce.
12. Sprinkle the mozzarella and the remaining ¼ cup Parmesan over the top.
13. Bake the lasagna for 25 to 30 minutes, or until the cheese is melted and the lasagna is hot and bubbly.
14. Remove from the oven, sprinkle with fresh herbs, and let it rest for 5 to 10 minutes before serving.

3. Sweet Potato and Bean Enchiladas

These enchiladas come together in just 25 minutes, making them perfect for weeknight dinners. Sweet potatoes are roasted until tender, then combined with black beans, spices, and a touch of lime for a filling that’s both hearty and nutritious.

Topped with enchilada sauce and gooey melted cheese, this recipe delivers bold Mexican-inspired flavors. Serve with a side of guacamole or salsa for a complete meal that’s quick, easy, and full of vibrant tastes.

Servings: 5 people

Ingredients:

• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 2 tablespoons sour cream
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, pressed or minced
• 10 corn tortillas
• ¼ teaspoon cayenne pepper (optional)
• 2 ounces (½ cup) crumbled feta cheese
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
• ¼ teaspoon salt, more to taste
• 4 ounces (1 cup) grated Monterey Jack cheese
• 1 tablespoon water
• 2 small cans (4 ounces each) diced green chiles
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ cup chopped red onion
• ½ teaspoon chili powder
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2. Slice the sweet potatoes in half lengthwise and coat the flat sides with olive oil.
3. Place the sweet potatoes, flat-side down, on the baking sheet and bake for 30-35 minutes, until tender. Keep the oven on for later.
4. Pour about ½ cup of salsa verde into a 9×13-inch baking dish to lightly cover the bottom.
5. In a medium bowl, combine the remaining filling ingredients.
6. Once the sweet potatoes are cooked and cool enough to handle, scoop out the insides and mash them lightly with a fork or spoon.
7. Stir the mashed sweet potatoes into the filling mixture and season with salt and pepper to taste.
8. Warm the tortillas, either one by one in a skillet or all at once in the microwave, then keep them wrapped in a clean tea towel to stay warm.
9. Take one tortilla at a time and spread about ½ cup of the filling down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with all tortillas.
10. Top the rolled tortillas with the remaining salsa verde and cheese.
11. Bake for 25-35 minutes until the sauce is bubbling and the cheese is lightly golden.
12. Let the enchiladas cool for about 5 minutes.
13. Whisk together the sour cream and water to make a drizzly sauce, then drizzle over the enchiladas. Garnish with cilantro and red onion before serving.

4. Vegetarian Enchiladas

These vegetarian enchiladas are loaded with seasoned veggies and protein-rich black beans, wrapped in soft tortillas, and smothered in a tangy enchilada sauce. Baked to bubbly perfection, they’re topped with melted cheese and fresh herbs.

Bursting with bold flavors, this dish is both satisfying and customizable—add your favorite vegetables or a touch of spice. Perfect for family dinners or meal prep, these enchiladas are a crowd-pleasing option that’s wholesome and utterly delicious.

Servings: 4 people

Ingredients:

• 2 cups homemade enchilada sauce
• 1 teaspoon ground cumin
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 cup shredded Monterey Jack cheese, divided
• ½ teaspoon fine salt, to taste
• 1 red bell pepper, chopped
• 8 whole wheat tortillas (about 8 inches in diameter)
• 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 2 tablespoons olive oil
• ¼ teaspoon ground cinnamon
• 1 cup chopped red onion (about 1 small red onion)
• Freshly ground black pepper, to taste
• Handful of chopped cilantro, for garnishing

Instructions:

1. Preheat your oven to 400°F, positioning one rack in the middle and one in the upper third. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat until simmering. Add the onions with a pinch of salt and cook for 5-7 minutes, stirring often, until tender and translucent.
3. Add the broccoli and bell pepper to the skillet, stir, and reduce the heat to medium-low. Cover and cook for 8-9 minutes, stirring occasionally, until the broccoli is bright green and lightly golden at the edges.
4. Sprinkle in the cumin and cinnamon and cook for 30 seconds until fragrant.
5. Gradually add spinach in handfuls, stirring until it wilts. Repeat with the remaining spinach until all of it has wilted.
6. Transfer the mixture to a medium bowl. Stir in the drained beans, ¼ cup of cheese, and 2 tablespoons of enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste.
7. Pour ¼ cup of enchilada sauce into the prepared baking dish and tilt to coat the bottom evenly.
8. To assemble the enchiladas, place ½ cup of the filling mixture along the center of each tortilla. Fold the sides over and roll tightly to form a wrap. Place seam-side down in the prepared pan.
9. Repeat with the remaining tortillas and filling.
10. Drizzle the remaining enchilada sauce over the rolled enchiladas, leaving the tips exposed.
11. Sprinkle the remaining shredded cheese evenly over the top.
12. Bake uncovered for 20 minutes on the middle rack. If you prefer a golden, bubbly top, move the pan to the upper rack and bake for an additional 3-6 minutes.
13. Let the enchiladas rest for 10 minutes before serving. Garnish with chopped cilantro and serve. Leftovers can be stored in the fridge for up to 4 days.

5. Crispy Egg Noodles With Tofu

This recipe brings together crispy pan-fried egg noodles, golden tofu cubes, and vibrant vegetables, all tossed in a creamy peanut sauce. The rich flavors of peanut butter, soy sauce, and lime juice create a delightful balance of savory and tangy.

Garnished with chopped peanuts and fresh cilantro, this dish is a perfect combination of textures and flavors. It’s a quick, satisfying dinner option that will leave you craving seconds.

Servings: 4 people

Ingredients:

• 1 (14 ounces) package of extra-firm tofu, drained
• 1 tablespoon toasted sesame oil
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger
• 4 ounces Chinese noodles, such as Kame
• ½ tablespoon lime zest
• ¼ teaspoon crushed red pepper (optional)
• ½ cup unsalted roasted peanuts chopped
• 1 cup shredded red or green cabbage
• ½ cup coarsely chopped fresh cilantro
• ½ cup coarsely chopped fresh mint
• 4 scallions, white and light green parts only, thinly sliced
• ¼ cup creamy natural peanut butter
• 2 tablespoons canola oil, divided
• 1 tablespoon reduced-sodium soy sauce
• 2 cups shredded carrots
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F. Slice the tofu crosswise into 1/2-inch-thick slices and place them in a single layer on a baking sheet lined with 3 layers of paper towels.
2. Cover with 2-3 more layers of paper towels and press gently to remove excess liquid. Discard the paper towels and cut the tofu into 1/2-inch cubes.
3. Heat 1 tablespoon of canola oil in a large cast-iron or heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, for about 5 minutes, until lightly browned.
4. Transfer the skillet to the oven and bake the tofu for 10 to 15 minutes, or until crispy.
5. Meanwhile, prepare the sauce by combining peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper (if using) in a small bowl. Set aside.
6. Cook the noodles in boiling water according to the package directions, for about 3 minutes. Drain and set aside.
7. Once the tofu is done, transfer it to a plate and keep warm.
8. Carefully set the hot skillet over medium-high heat. Heat 1/2 tablespoon of canola oil until shimmering.
9. Add the cooked noodles to the skillet, pressing them into a thin layer. Cook for 3 to 5 minutes, until the underside is browned and crispy.
10. Flip the noodles carefully and add the remaining 1/2 tablespoon of canola oil around the edge of the pan, allowing it to stream down. Cook for another 3 to 5 minutes until browned and crispy in spots.
11. Transfer the crispy noodles to a serving dish and top with shredded carrots, cabbage, cilantro, mint, and tofu.
12. Drizzle the peanut sauce over the noodles and sprinkle with peanuts and scallions. Serve with lime wedges.

6. Roasted Vegetable Lasagna

Layers of roasted zucchini, bell peppers, and spinach make this lasagna a veggie lover’s dream. Combined with a rich marinara sauce, creamy ricotta, and gooey mozzarella, it’s a dish full of bold, comforting flavors.

Roasting the vegetables enhances their natural sweetness, making every bite irresistible. This lasagna is perfect for meal prepping or family dinners, offering a hearty, nutritious twist on the classic. Serve with a fresh side salad for a complete meal.

Servings: 8 people

Ingredients:

• 3 cups fresh spinach
• 8 ounces cremini mushrooms, stemmed and quartered
• 2 cups grated low-moisture, part-skim mozzarella cheese
• 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
• 3 garlic cloves, grated
• 15 lasagna noodles*
• ½ medium yellow onion cut into ½-inch pieces
• 3 cups marinara sauce, 24 ounces
• ½ cup grated pecorino cheese
• 3 cups whole milk ricotta cheese, 24 ounces
• Sea salt and freshly ground black pepper
• 1 teaspoon sea salt
• 1 medium zucchini, cut into ½-inch pieces
• 2 teaspoons lemon zest
• Fresh basil leaves or chopped fresh parsley, for garnish
• Extra-virgin olive oil

Instructions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish.
2. Toss mushrooms, red pepper, zucchini, and onion with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and browned. Reduce oven temperature to 400°F.
3. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and toss with olive oil to prevent sticking.
4. In a bowl, mix ricotta, garlic, lemon zest, salt, and pepper to make the ricotta filling.
5. Spread 1 cup marinara sauce on the bottom of the prepared baking dish.
6. Layer noodles on top of the sauce.
7. Add half of the ricotta mixture, spreading evenly.
8. Top with half the spinach.
9. Add half of the roasted vegetables and ⅔ cup marinara sauce.
10. Repeat with another layer of noodles, ricotta, spinach, vegetables, and another ⅔ cup marinara sauce.
11. Top with the remaining noodles.
12. Spread the last ⅔ cup of marinara sauce over the noodles.
13. Sprinkle with mozzarella and pecorino cheese.
14. Bake at 400°F for 30 minutes until cheese is browned and bubbly. Let stand for 20 minutes, then garnish with fresh basil or parsley and serve.

7. Lemon Pepper Pasta

Lemon Pepper Pasta is a vibrant and flavorful dish that perfectly balances the tangy zest of fresh lemon with the mild heat of black pepper. Cooked al dente linguine is coated in a silky sauce made with butter, olive oil, garlic, and a splash of lemon juice.

Topped with bright parsley and Parmesan cheese, this dish is a quick yet elegant meal, offering a zesty, refreshing twist on classic pasta. Ideal for a light dinner or a flavorful side!

Servings: 6 people

Ingredients:

• 1 pound linguine, cooked to package directions for al dente
• ¼ cup butter
• 1 large garlic clove, grated or minced
• ¼ – ½ teaspoon fresh ground black pepper (or to taste)
• ¼ cup lemon juice
• 2 tablespoons plus ¼ teaspoon kosher salt, divided
• ¼ cup extra virgin olive oil
• 3 tablespoons parsley, chopped
• ¼ cup pasta cooking water
• 1 tablespoon lemon zest
• Parmesan cheese for serving

Instructions:

1. Bring a large pot of water to a boil and add 2 tablespoons of salt.
2. Add the linguine to the boiling water and stir frequently during the first few minutes of cooking.
3. Cook the pasta according to package directions for al dente.
4. While the pasta cooks, heat a skillet over medium heat.
5. Add the olive oil and butter to the skillet, heating until the butter melts and becomes foamy.
6. Reduce the heat to medium-low and add the grated garlic.
7. Cook the garlic for 1 minute, stirring constantly.
8. Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt, and black pepper.
9. Stir to combine the ingredients and cook gently for another 1-2 minutes.
10. Remove the skillet from the heat and set aside while the pasta finishes cooking.
11. Before draining, reserve ¼ cup of the pasta cooking water.
12. Drain the pasta, return it to the pot, and toss with the lemon sauce, reserved cooking water, and parsley. Serve with extra black pepper and Parmesan cheese.

8. Cauliflower Bowls

These vibrant bowls feature roasted cauliflower, crispy chickpeas, and quinoa for a hearty plant-based meal. Tossed with flavorful spices like paprika and cumin, the roasted ingredients are perfectly complemented by a creamy tahini dressing.

Fresh greens and crunchy toppings add texture, making this dish both nutritious and satisfying. Whether for lunch or dinner, these bowls are easy to customize with your favorite veggies and grains. They’re a wholesome, balanced meal packed with flavor.

Servings: 6 people

Ingredients:

• 1 cup white or brown rice
• 1 tablespoon taco seasoning, divided
• 1 tablespoon olive oil
• 2 tomatoes, chopped
• 1/2 cup chopped fresh cilantro
• 1 head of cauliflower, chopped into florets
• 1 avocado
• 2 ears of corn, kernels cut off the cob
• 1/2 cup water
• 1/2 small onion, chopped
• 1/14-ounce can of black beans, rinsed and drained
• Juice of 2 limes + more wedges for serving
• Your favorite hot sauce for topping

Instructions:

1. Cook the rice according to the package instructions.
2. Preheat the oven to 425°F.
3. Toss the cauliflower florets with olive oil and half of the taco seasoning, then season with salt and pepper.
4. Roast the cauliflower for 20-25 minutes, tossing halfway through to ensure even cooking.
5. In a small saucepan, combine the black beans, water, and the remaining taco seasoning.
6. Bring the mixture to a low simmer and mash the beans with the back of a spoon until creamy. Let it thicken over medium-low heat.
7. For the pico de gallo, mix the chopped tomatoes, onion, lime juice, and cilantro in a bowl. Season with salt.
8. Assemble the bowl by placing the cooked rice as the base.
9. Add the refried black beans, corn, pico de gallo, and slices of avocado to the bowl.
10. Top the bowl with roasted cauliflower, a lime wedge, and your favorite hot sauce for extra flavor.

9. Easy Pea and Spinach Carbonara

This vegetarian twist on carbonara swaps traditional bacon for peas and fresh spinach, creating a lighter yet creamy dish. The sauce, made with eggs, Parmesan, and a touch of garlic, clings perfectly to al dente spaghetti.

Sweet peas and wilted spinach add color and nutrients, while freshly ground black pepper ties it all together. Ready in under 30 minutes, this pasta is a quick, comforting dinner option that’s both flavorful and wholesome.

Servings: 4 people

Ingredients:

• 1 large egg
• 1 ½ tablespoons extra-virgin olive oil
• 1 cup peas (fresh or frozen)
• 8 cups baby spinach
• ½ teaspoon ground pepper
• 8 tablespoons grated Parmesan cheese, divided
• ½ cup panko breadcrumbs, preferably whole-wheat
• 3 tablespoons finely chopped fresh parsley
• 3 large egg yolks
• 1 small clove garlic, minced
• ¼ teaspoon salt
• 1 (9 ounces) package of fresh tagliatelle or linguine

Instructions:

1. Bring 10 cups of water to a boil in a large pot over high heat.
2. In a separate skillet, heat oil over medium-high heat. Add breadcrumbs and garlic, cooking and stirring frequently until toasted, about 2 minutes. Transfer to a small bowl and mix in 2 tablespoons of Parmesan and parsley. Set aside.
3. In a medium bowl, whisk together the remaining 6 tablespoons of Parmesan, egg yolks, egg, pepper, and salt.
4. Once the water is boiling, add the pasta and cook for 1 minute, stirring occasionally.
5. Add the spinach and peas to the pot and continue cooking until the pasta is tender, about 1 minute more.
6. Reserve 1/4 cup of the cooking water before draining the pasta. Place the drained pasta in a large bowl.
7. Slowly whisk the reserved cooking water into the egg mixture.
8. Gradually add the egg mixture to the hot pasta, tossing with tongs to combine.
9. Serve the pasta topped with the reserved breadcrumb mixture.
10. Ensure the breadcrumb mixture is evenly distributed over the top for added flavor.
11. Enjoy your creamy pasta dish with a crunchy, flavorful topping.

10. Butternut Squash Risotto

Creamy, velvety, and deeply comforting, this butternut squash risotto is a true fall favorite. Arborio rice is simmered with vegetable broth and white wine, then combined with roasted butternut squash, garlic, and fresh thyme.

The result is a luxurious dish that’s rich in flavor and texture. Perfect for cozy dinners, it’s an elegant yet approachable recipe. Top with Parmesan and a drizzle of olive oil for a restaurant-quality experience at home.

Servings: 9 people

Ingredients:

• 1/4 cup white wine (or skip it)
• 1/2 teaspoon nutmeg (don’t leave it out!)
• 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
• 1/2 teaspoon salt, more to taste
• 2–3 handfuls of baby spinach or chopped kale
• 1/8 teaspoon white pepper (or sub-black pepper to taste)
• 2 tablespoons olive oil (or butter)
• 2 heaping cups of butternut squash, cubed (pre-cut saves time!)
• 8 sage leaves, chopped
• 2 cups sliced leeks (one extra large leek) or sub one onion
• 1/2 teaspoon nutmeg
• 1 cup Arborio rice or short-grain Spanish rice (Bomba)
• OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, vegan cheese, or cashew cheese – or leave out the cheese and use LEEK OIL for garnish
• Optional: Stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil

Instructions:

1. Slice and rinse the leeks, separating the rings to help them soften faster.
2. Set the Instant Pot to the “Saute” function and heat oil in the pot.
3. Add the rinsed leeks and stir for 2 minutes.
4. Add the garlic, sage, and rice, stirring for another 2 minutes.
5. Stir in the butternut squash and cook for a couple of minutes, allowing some browning at the bottom.
6. Pour in the wine and scrape up the browned bits using a wooden spoon, letting the wine cook off for 2-3 minutes.
7. Add the stock or broth, scraping up more browned bits, then season with salt, pepper, and nutmeg. Stir well.
8. Seal the Instant Pot and pressure cook on HIGH for 6 minutes. Let the pot naturally release for 5 minutes, then manually release.
9. While cooking, prepare the leek oil and/or maple-glazed pecans, if desired.
10. Stir the risotto, adding spinach and cheese or butter if desired, and adjust salt to taste. Add more broth for a looser texture. Garnish with optional leek oil or maple-glazed pecans.