Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, warmed
  • ½ cup dry white wine
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons fresh sage, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30-40 minutes until tender and caramelized.
  2. In a large saucepan, heat butter and olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for another minute.
  3. Stir in Arborio rice and cook for 2-3 minutes until the rice is slightly translucent. Pour in white wine and stir until absorbed.
  4. Gradually add warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
  5. Cook for about 20 minutes until the rice is al dente and creamy. Stir in roasted butternut squash, sage, and Parmesan cheese. Season with salt and pepper to taste.
  6. Dish into bowls and garnish with additional sage or a sprinkle of Parmesan if desired.