Hi Renate, we haven’t tried this ourselves, but we would use our mushroom risotto recipe to inform the steps we’d take here.

This is what we would try:

1. Roast the Squash
Preheat oven to 400°F.
In a large bowl, toss the squash with olive oil, crushed garlic, apple chunks, thyme, sage, salt, and pepper.
Spread onto a baking sheet in a single layer and roast for 30-40 minutes, stirring once or twice, until tender and lightly browned.
Discard thyme and sage sprigs.
Purée 3/4 of the squash, apple, and garlic in a blender or food processor until smooth and creamy. Set aside the purée and reserve the remaining roasted squash for garnish.

2. Make the Miso Maple Butter and cashew parmesan crumble
Cashew Parmesan Crumble: Combine the cashews, nutritional yeast, salt and olive oil in a food processor and pulse repeatedly, until the mixture has a fine, crumbly texture, similar to grated parmesan.
Miso Maple Butter:. In a small saucepan, melt the vegan butter. Then add the miso and maple syrup and stir to combine for 1-2 minutes to allow flavors to combine.

3. Cook the Risotto
Heat the 1-2 tbsp olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes, until softened but not browned.
Add the Arborio rice and toast for 4-5 minutes, stirring constantly, until the rice becomes slightly translucent around the edges.
Pour in the white wine and stir. Cook for 2 minutes until most of the wine has evaporated.
Ladle in 1 cup of warm vegetable broth and stir frequently. Once the liquid is absorbed, add another ladle of broth. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed. Repeat this process for 20-25 minutes, stirring often, or until the risotto is slightly firm and creamy, but not too soft or mushy.
To test for doneness: you can place the rice on a flat surface and smear downwards with your finger. It should be fairly smooth but you should still be able to see a bit of the white, al dente center of the rice. (note 7).

4. Combine & Serve
Stir the butternut squash purée into the cooked risotto until well combined and creamy.
Mix in the Miso Maple Butter, stirring thoroughly.
Serve the risotto in bowls, topped with the reserved roasted squash and Cashew Parmesan Crumbles

So sweet of you, Nicole! We’re thrilled you loved it!

We’re sorry to hear you weren’t the biggest fan of the recipe, Kim. We appreciate your feedback nonetheless!

We appreciate your feedback and support, Lisa. Thank you for leaving a review!

We’re thrilled to hear it, Adriana! 🙂