Acorn Squash Risoto

3 cups of cooked Rice
1 Acorn Squash - pealed, cubed
1 Onion
4 clv Garlic
1 tbsp Oil for sauteing
1 tsp Pumpkin Spice
splash of White Wine (optional
1 cup Orange Juice
1/2 tsp Salt or more to taste

Saute Onion and garlic 1 min.
Add squash and cook till soft. Here you can add the wine or water and stir occasionally.
Add the rice, pumpkin spice, salt and orange juice and mix together. Cover and let cook on low till it's all nice and fused together and the juice absorbs in the rice and squash.

I would say it's all cook in about 15-20 minutes. The only pain is peeling the squash :-) I cut it in half and then into strips along the ribs and then use a potato peeler.
It's a great recipe for fall and you can use it for one of your Thanksgiving dishes.
Enjoy

Butternut Squash Soup

1 onion chopped
1 tbsp Oil for sauteing the onion
1 Butternut squash - Pealed, seeded, chopped
1 large carrot - chopped
3 cups of water
1 cube vegan broth or powder (check the directions for quantity or to taste)
1 tbsp of dry parsley flakes or use fresh parsley
vegan Sour Cream (Optional)

Saute the chopped onion.
Add squash and carrot and water.
Cook to soft.
Add the broth.
Puree with the hand held wand or in food processor.
Add the parsley.

Serve with a tsp of vegan Sour Cream in the middle of the plate.