Vegan Barley and Baked Butternut Squash Risotto

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

A hearty, one-of-a-kind vegan risotto made rich and creamy with butternut squash, seasoned with miso, onion powder and garlic flakes, and elevated with nutritional yeast and fiber-rich barley. This recipe is mostly hands-off, but if you prefer even quicker prep, use frozen butternut squash cubes in place of the fresh.


  • ¼ cup + 2 tablespoons Frontier Co-op Vegetable Broth Powder

    4½ cups water

    2 tablespoons olive oil, diced

    1 tablespoon Frontier Co-op Onion Powder

    ½ teaspoon Frontier Co-op Garlic Flakes

    1½ cup pearled barley

    1 pound butternut squash, peeled and cubed

    2 tablespoons light miso

    1 tablespoon Frontier Co-op Nutritional Yeast

    Frontier Co-op Kosher Flake Salt, optional

    ¼ cup minced parsley, for topping


    1. Preheat oven to 425 degrees. In a pot, boil the water and add vegetable broth powder, mixing to dissolve, then set aside.
    2. Heat a Dutch oven over medium heat. Add olive oil, onion powder and garlic flakes, stirring to combine. Add barley and broth, and bring to a boil. Once boiling, turn off heat, and add the butternut squash. Cover and transfer to oven. Bake for 30 minutes.
    3. Remove risotto from oven. Barley should be tender, with only a small amount of liquid remaining. With the back of a spoon, mash some of the butternut squash, then stir in miso and nutritional yeast. Taste and add salt if desired.
    4. Divide risotto into four bowls and top with minced parsley before serving.

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