Instructions

1. Toss the diced butternut squash with 1/2 tbsp. olive oil and a pinch of salt/pepper. Place in a 400 degree F oven and roast for 30 minutes until soft and cooked through.
2. Place the pumpkin seeds, garlic cloves and basil leaves in a food processor. Pulse until finely chopped, about 15 times.
3. Turn the motor to on and drizzle in 1/8 cup olive oil and juice of one lemon. Season with a small pinch salt/pepper.
4. Bring the vegetable broth to a simmer.
5. In a separate pot heat the rice with 1/2 tsp. olive oil. Stir until golden brown.
6. Add in 1 cup of hot vegetable broth and 1/4 of the pesto. Stir until all the liquid is completely absorbed. Continue to add in vegetable broth, one ladle at a time with a scoop of the pesto. Continue to add the liquid, stir until completely absorbed, and repeat until rice is cooked.
7. Stir in 3/4 of the cooked, diced butternut squash.
8. To serve, top with additional butternut squash and chopped pumpkin seeds.