Roasted Butternut Squash Risotto with Sage

Peel squash with a vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use—roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1-inch cubes and place on a foil-lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces. Do not be afraid to roast the squash a little longer.

Meanwhile, start risotto. In a medium-sized pot (I use a Chef’s pan with sloping sides, it makes stirring the risotto easier), add 2 tablespoons olive oil and chopped onion. Saute onion until it starts to get a little soft, about 5 minutes. Add garlic and saute for 1 minute. Add rice and toast the rice, stirring for about 2 to 3 minutes. Add herbs and stir.

Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto and leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off the heat and add cheese and roasted squash.