Butternut Squash Risotto with Sage Butter<!-- --> <!-- -->Recipe

Ingredients

• 1 butternut squash, peeled, seeded, and chopped into 1-inch cubes
• Olive oil spray
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 6 cups low-sodium vegetable broth
• 8 tablespoons vegan butter (soy-free if necessary)
• 1 cup loosely packed fresh sage leaves
• 4 shallots, diced
• 1½ cups arborio rice (certified gluten-free if necessary)
• ½ cup vegan white wine
• ⅓ cup nutritional yeast
• Pepita Parmesan , optional
• Toasted pine nuts, optional