Let's close this week with a delicious, but simple to make roasted squash risotto. Chef Steve Petusevsky told Tonia's Kitchen this can be made not only with roasted squash, but also pumpkin. Roast the vegetable in the oven with olive oil, salt and pepper and soy sauce. Combine it with some short grain rice and the pumpkin seeds that you saved from earlier this week. Steve, one of the chefs featured in the Whole Foods Market Cookbook, told Tonia people love this easy-to-prepare meal.
