Directions

Risotto

1. Preheat oven to 350°F. Peel and dice the butternut squash into equal-sized cubes. Drizzle with 1 tbsp olive oil, a pinch of salt and pepper, and roast for 20-25 minutes, or until softened and slightly browned. Remove from oven and set aside.
2. In a medium-sized pot, add both cans of Amy’s Butternut Squash Soup and veggie broth and heat on low.
3. In a large stock pot, melt the vegan butter over medium heat then add diced onions and cook 8-12 minutes, stirring frequently to prevent burning.
4. Add minced garlic and sage, stir well and cook for 1-2 minutes, or until fragrant.
5. Add Arborio rice and stir well, letting it toast for about one minute.
6. Pour in white wine to deglaze the pot and stir until it has been completely absorbed by the rice.
7. Once absorbed, reduce heat to medium-low and begin ladling the soup/broth mixture into the rice, one spoonful at a time, until the rice absorbs each batch of liquid.
8. Cook until rice is al dente (the process will take about 30 minutes) and stir frequently to prevent burning.
9. When the rice is al dente, stir in cooked butternut squash, vegan cheeze and lemon juice, and season with salt and pepper.
10. Garnish with Spicy Candied Pepitas and more fresh sage.

Spicy Candied Pepitas

1. Preheat oven to 325°F.  
2. In a small bowl, whisk together all ingredients except the pepitas.  
3. Add the pepitas and stir well to coat. 
4. Transfer to a parchment-lined baking sheet and bake in the oven for 10 minutes. 
5. Remove from oven, stir and return for an additional 5-7 minutes.  
6. Let cool completely before using as garnish.