1

PREHEAT: oven to 375F. Line a baking tray with parchment paper. Toss squash with 2 tbsp of oil and salt and spread out on the baking tray. Roast for 25-30 minutes or until browned. It should have slightly crisp edges so that it stays firm in the risotto.

2

SAUTÉ: the onion and garlic with 1 tbsp avocado oil in a large braiser or pan until the onions are translucent and start to brown. Add the quinoa to the pan and toast for 1-2 minutes.

3

ADD: in the white wine or vinegar and let it absorb into the quinoa. Slowly start adding 1 cup of stock at a time to the quinoa, allowing each cup to absorb before adding the next. Add the nutritional yeast and sage during this process as well. When all liquid has been absorbed, stir in the butter and lemon juice.

4

STIR: in the roasted butternut squash until evenly distributed.

5

GARNISH: the risotto with parsley, additional sage, lemon zest and pine nuts.

6

Substitutions: Not vegan? Use parmesan cheese instead of nutritional yeast, chicken stock instead of vegetable stock and butter instead of olive oil. No sage? Use another favourite fresh herb.