Preheat oven to 400°F.

In a large bowl, toss the chopped squash with 1-2 tablespoons olive oil, crushed garlic, apple slices, thyme sprigs, sage sprigs, and a large pinch of salt and pepper until evenly coated. Spread squash onto one or two large baking sheets.

Roast squash for 30-40 minutes, stirring once or twice during baking, until tender and browned. Discard thyme and sage sprigs.

Reserve 1/4 of the roasted butternut squash. Transfer the remaining squash, apple, and garlic to a food processor or blender and purée until smooth and creamy. Set aside the puréed squash mixture.

While the squash is roasting, make the risotto. Turn the Instant Pot onto the Saute function. Add the 1-2 tablespoons olive oil and heat until shimmering. Then add the minced onion and cook until translucent but not browned, about 4 minutes.

Add the Arborio rice and cook, stirring, until the rice is evenly coated in oil and toasted but not yet browned. This should take 4-5 minutes and the rice will be translucent around the edges.

Add the white wine and cook, stirring, until the smell of alcohol has cooked off and the wine has almost evaporated, about 2 minutes.

Pour in the vegetable broth, scraping any browned bits off the bottom of the pot.

Secure the lid and select the Pressure Cook setting at high pressure for 5 minutes. When the timer goes off, allow a natural pressure release for 10 minutes, then switch the valve to the Venting position to release the remaining steam.

While the risotto is cooking, make the Cashew Parmesan Crumble. Combine the cashews, nutritional yeast, salt and olive oil in a food processor and pulse repeatedly, until the mixture has a fine, crumbly texture, similar to grated parmesan.

Then, make the Miso Maple Butter. In a small saucepan, melt the vegan butter. Then add the miso and maple syrup and stir to combine for 1-2 minutes to allow flavors to combine.

When the risotto. is done, open the pot and stir to combine the rice and cooking liquid. It may be appear more liquidy than risotto should be, but after some stirring, it will thicken and become creamy. If it doesn’t thicken as much as you’d like, cook for a few minutes longer on the Sauté setting. Stir the puréed squash into the risotto to combine thoroughly. Then stir in the Maple Miso Butter.

Transfer to serving bowls and top with the Cashew Parmesan Crumble and reserved roasted squash pieces.