Risotto:

1. Preheat oven to 350 F.
2. Peel and dice butternut squash into equally 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.
3. In a large stock pot, melt vegan butter over medium heat.
4. In a separate pot, add both cans of Amy’s Butternut Squash Soup and veggie broth and heat to low.
5. Add diced onions to large stock pot and cook 8-12 minutes, stirring frequently to prevent burning. Add minced garlic and sage, stir well and cook for 1-2 minutes, or until fragrant.
6. Add arborio rice, stir well, let toast for about one minute. Then, pour in white wine to deglaze pan and stir until it has been completely absorbed.
7. Once absorbed, reduce heat to medium-low and begin ladling soup/broth mixture into rice, once spoonful at a time until rice absorbs each batch of liquid. Cook until rice is al dente (the process will take about 30 minutes). Stir frequently to prevent burning.
8. When rice is al dente, stir in vegan cheese, lemon juice and season with salt and pepper. Garnish with pepitas (instructions below) and more fresh sage.

Pepitas:

1. Preheat oven to 325 F.
2. In a small bowl, whisk together all ingredients except pepitas. Add pepitas and stir well to coat.
3. Transfer to parchment paper lined baking sheet and put in oven. Bake for 10 minutes, stir, and return to oven for additional 5-7 minutes. Remove from oven and let cool completely before using.