roasted butternut squash risotto

This will be center stage at my Thanksgiving table for sure. Stick to your ribs creamy deliciousness that happens to be easy and nutritious.

2 cups cubed butternut squash
1 small onion diced
1/2 cup white wine
1 cup arborio rice
4 cups vegetable broth
salt, pepper, fresh or dried sage

Roast your butternut squash that's been drizzled with a little olive oil and s&p on a sheetpan in a 400 degree oven for about 30 minutes or so.

In a heavy saucepan saute the onion in a tablespoon of earth balance til soft then add the butternut squash.  Add the arborio rice and thoroughly mix it with veggies.  Add the white wine and cook until wine is absorbed.  Then add about 1/2 cup of hot broth to the mixture, stir until slowly absorbed.  Repeat this until all the broth has been added.  The slow stirring is quite medatative. :)

I taste at this point and if it needs adjusting then I add salt and pepper.  I garnish with fresh sage and cracked black pepper and serve.

I'm thinking of pairing a few salads, a hearty soup and assorted breads for our Thanksgiving meal.
Please add in the comments any vegan Thanksgiving ideas you may have up your sleeve.  Thanks!