Pecan Spelt Risotto

1. Bring cheeses to room temperature.
2. Toast pecan pieces in 350 degrees Fahrenheit oven for 10-12 minutes until golden brown.
3. Combine roasted squash and pecans and set aside.
4. Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered.
5. Drain water from spelt.
6. Combine all ingredients in a sauté pan until the risotto is hot and creamy.

Pecan Milk:

1. Soak pecan pieces in water for 24 hours.
2. Blend in blender.
3. Strain through very fine cheesecloth, and keep refrigerated.

Roasted Butternut Squash:

1. Toss butternut squash in pecan oil with salt and pepper.
2. Place on sheet pan, and roast at 350 degrees Fahrenheit for 15-18 minutes until soft.
3. Remove from oven and cool.
4. Place butternut squash in mixing bowl.
5. Add remaining ingredients and mix well.