Preheat the oven to 400 degrees F (200 C). Toss the diced squash with 1 tbsp olive oil and a dash of salt. Bake in the oven for 30 minutes.

Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and bake in the oven for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.

Divide the cooked squash into two portions. Blend one portion with the roasted garlic, miso paste, and 1.5 cups of stock.

On medium heat, add 1.5 tbsp of olive oil to a pan. Add the leeks and cook for 5 minutes until golden. Stir in the rice and sage.

Once the rice is translucent (about 3 minutes), reduce to low heat and add in the blended pumpkin. Gradually add the rest of the vegetable stock ¼ cup at a time, stirring continuously. Monitor the pot closely to prevent the rice from sticking to the bottom.

While the risotto is cooking, prepare the Vegan Parmesan by blending cashews, nutritional yeast, garlic, and salt, until you reach a fine powder consistency.

For the pesto, blend the walnut, sage, parsley, olive oil, and 2 tbsp of the Vegan Parmesan.

Once all the liquid has been absorbed by the rice, taste it to ensure it's cooked and al dente. Stir in 2 tbps of Vegan Parmesan.

Plate the risotto, top with the remaining roasted pumpkin, and the walnut sage pesto. Enjoy!