Ingredients
- 1 butternut squash, peeled and cubed
- 3/4 cup brown risotto rice
- 1/3 cup nutritional yeast
- 5 teaspoons apple cider vinegar
- 2 teaspoons paprika
- 2 teaspoons cumin
- a handful of fresh coriander leaves
- 2 sage leaves, chiffonade
- Juice from half a lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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Instructions
- Cook the rice according to package directions.
- Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
- Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
- When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.