Recipe of the Month!

Slice squash in half and scoop out seeds. I used a honeynut for this recipe and it is a bit sweeter than butternut and delicious!  Season with salt, pepper, and herbs. Place on parchment paper covered baking sheet, flesh side down, on top of the peeled garlic cloves. Slice the red onion and place on baking sheet. Bake in a preheated 350-degree oven until squash is tender (about 30 minutes). Your kitchen will smell heavenly! While squash is baking, start your rice. Place broth in stock pot and start to heat at a low heat. Place rice in a large, heated stock pot and stir for a few minutes while it toasts. This process is for traditional risotto as it serves to make the grain more compact to keep it from breaking as it cooks. If you are short on time, cook your rice the traditional way. Once rice is toasted (you will smell it), cover it with about 1/2 cup of simmered broth. Stir and continue to keep the rice covered with broth to keep it moist. You will most likely use about 3 cups of the broth until the rice is cooked and tender. Add about 2 teaspoons of salt to the rice as it is cooking. Once the squash is tender, take out to cool until it is safe to scoop out the flesh. Add the squash, garlic, onions and almond milk to a food processor and puree until smooth. Add the mixture to the cooked rice. Use remaining broth to "swish" out any remaining squash mixture into the rice. Add the nutritional yeast or cheese and stir. Simmer and stir for about 5 - 10 minutes until hot and creamy. Serve with a vegetable of your choice and enjoy!