Vegetarian Osso Buco
Elevate your dining experience with this stunning Vegetarian Osso Buco, a plant-based twist on the classic Italian dish. Tender rounds of butternut squash take center stage, simmered to perfection in a rich medley of vegetable broth, dry white wine, and aromatic herbs like rosemary and thyme. A hearty base of sautéed onions, carrots, and celery creates layers of flavor, while a vibrant gremolata of zesty lemon and fresh parsley adds the perfect pop of freshness to every bite. Ready in under 90 minutes, this comforting and elegant recipe serves four and is perfect for weeknight dinners or sophisticated gatherings. Ideal for vegetarians and anyone craving an indulgent, meat-free meal that doesn’t compromise on flavor. Keywords: vegetarian osso buco, butternut squash recipe, plant-based Italian dish, hearty vegetarian meal.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
Instructions
Peel and slice the butternut squash into 1-inch thick rounds. Remove the seeds and set aside.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
Finely chop the onion, carrots, and celery, then add them to the pot. Sauté until the onion is translucent, about 5 minutes.
Mince the garlic cloves and add them to the vegetables, cooking for another 1-2 minutes.
Stir in the tomato paste, mixing until the vegetables are well coated.
Pour in the white wine and bring to a simmer, allowing it to reduce by half.
Add the butternut squash slices, vegetable broth, bay leaf, rosemary, thyme, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce to a low simmer. Cover and let it cook for 45-50 minutes, until the squash is tender.
Meanwhile, prepare the gremolata by mixing lemon zest and chopped parsley in a small bowl.
Once the squash is cooked through, remove the bay leaf, and adjust seasoning to taste.
Serve the vegetarian osso buco hot, topped with the fresh gremolata.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 50.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5434 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
