Autumn in Provence calls for Butternut Squash & Pumpkin Risotto. Perfect for a chilly evening.

Serves 4 | Total Time: 1 hour
Ingredients
* 1 small butternut squash, cut into quarters and seeds removed
* 1 small pumpkin, cut into quarters and seeds removed
* 1 whole garlic bulb, cut in half crosswise
* Olive oil, for roasting and cooking
* Salt and freshly cracked black pepper
* 1 medium white onion, finely chopped
* 2 cups arborio rice (or any risotto rice)
* 2 teaspoons Herbes de Provence
* 1 cup dry white wine
* 4 cups vegetable broth (divided)
* ½ cup vegan Parmesan (or regular)
* ½ cup fresh parsley, chopped
* Juice of 2 lemons
* Spicy olive oil, for drizzling
* Toasted pumpkin seeds (optional), for topping

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