2 cups of cooked, mashed butternut squash (1 medium squash or less)
1/4 cup butter
1 large yellow onion, finely chopped
2 cups medium grain white rice
2/3 cup white wine (check for vegan friendly)
10 cups hot vegetable stock
1/2 cup powdered vegan Parmesan cheese

2 cup s of cooked, mashed butternut squash (1 medium squash or less) 1/4 cup butter 1 large yellow onion, finely chopped 2 cup s medium grain white rice 2/3 cup white wine (check for vegan friendly) 10 cup s hot vegetable stock 1/2 cup powdered vegan Parmesan cheese

1. To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a greased baking pan. Bake at 350 for 30-40 minutes, and then turn off the oven. Leave the oven door closed and let the squash sit in the heat until the oven cools. When squash is cooked and cool enough to be handled, scoop out desired amount with spoon or measuring cup. No need to peel.
2. While the squash is cooling, prepare the stock. Once stock is dissolved in water, reduce heat to low/warm. Leave warming on eye until needed.
3. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften,
4. Stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
5. Pour in the white wine; cook, stirring constantly, until it has evaporated.
6. Stir in the mashed squash and ~3 cups of the veggie stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes.
7. Add ~2 more cups of stock, and continue stirring until it has been absorbed.
8. Repeat step 7.
9. Add ~2 more cups of stock and stir in with cheese. Cook for 1-2 minutes while you stir in the cheese and stock and then remove from heat.
10. Save remaining stock to moisten when reheating.