Vegan Butternut Squash & Kale Risotto

Preheat oven to 400F.

Peel the butternut squash and cut into small cubes. Set aside.

Wash the kale and remove tough stems. Chop into small strips and set aside.

In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.

Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.

Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.

Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.

Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan: Place all ingredients in a spice grinder or dry blender and pulse until powdered.