Winter eating at it's best.

Tonight I made a vegan version of Ina Garten's Roasted Butternut Squash Risotto by using veggie broth and omitting the cheese and pancetta. This is an awesome recipe! Yes, risotto does take a while but it's always worth the work, plus you'll have lunch for the whole week! I served it up with pepper seitan bites and roasted brussel sprouts, omni's won't know what him 'em.