Step 1

Make cashew "cheese" by blending together the raw cashews and nutritional yeast with salt, black pepper and ½ cup vegetable stock in a smooth paste. Set aside.

Step 2

Heat the oil in a saucepan and add the butternut squash, a pinch of salt, and some ground black pepper. Saute over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize.

Step 3

Turn down the heat to medium. Add the rice and stir it with the squash. Season again with salt and pepper. Add the white wine and cook, stirring, until the wine's almost evaporated.

Step 4

Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. This should take 25-30 minutes. The end result you are looking for is a creamy consistency with the rice grains tender and soft but slightly al dente. The rice should not be lumpy or gloppy.

Step 5

Stir in the cashew cheese, then immediately add the sage and mix. Turn off the heat.