Fall flavors take center stage in this comforting vegetarian dish. We start with luxuriously creamy risotto with melty smoked gouda and Parmesan cheese, then top it with butternut squash seasoned with rosemary and sage, tender maple brown butter apples, and a sprinkling of toasted spiced hazelnuts for crunchy contrast. On the side are roasted green beans with garlic and smoked black pepper.

Ingredients: green beans, water, butternut squash, granny smith apples, pumpkin, arborio rice, olive oil, onions, chardonnay wine, garlic, shredded smoked gouda cheese (pasteurized milk, water, cheese cultures, skim milk, salt, enzymes, apocarotenal), shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), hazelnuts, green onions, unsalted butter, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), sea salt, parsley, smoked black pepper (pepper, smoke flavor), rubbed sage, thyme, rosemary, garlic, maple syrup, dried parsley, guajillo chile powder, black pepper, cinnamon