Creamy vegan risotto with butternut squash and sage for a hearty fall meal.
Wash the squash and place it in the oven at 300°F (150°C) for about 30 minutes until it becomes slightly soft.
Take out and let it cool until you can hold it. Then peel and cube the squash.
Place cubes on a cookie sheet and sprinkle with olive oil, salt, and pepper.
Bake the cubes at 375°F (190°C) for an additional 30 minutes, flipping with a spatula every 10 minutes until slightly crisp on the outside.
Make 6 cups of broth by pouring 6 cups of water into a pot with 3 bouillon cubes of Not chick’n and add a tablespoon of poultry seasoning to the broth. Heat and stir until the broth cubes are dissolved.
While the cubed squash is baking, melt vegan margarine on low in a large pot.
Add minced garlic and thinly slice green onions and let it warm for about 3 minutes in the margarine.
Pour in 2 cups Arborio rice (dry unwashed) and coat the rice with butter and garlic. It will turn slightly translucent.
Add the wine (or ½ cup of broth) stir until it absorbs.
Add remaining 6 cups of broth mixture about ½ a cup or 1 ladle full at a time.
Stir slowly and constantly adding more each time the liquid is absorbed.
When all the broth has been used. Add the roasted squash to the rice and stir carefully until mixed.
Sprinkle with vegan Parmesan if desired.