# What you'll need:
→ Roasted Butternut Squash
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Risotto
05 - 5 cups low-sodium vegetable stock, kept warm
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 medium yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 2 tablespoons fresh sage, finely chopped, plus extra leaves for garnish
13 - 1/2 cup grated Parmesan cheese, plus more for serving
14 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Toss the cubed butternut squash with olive oil, kosher salt, and black pepper. Spread evenly on a large baking sheet and roast for 25 to 30 minutes, turning once, until tender and caramelized. Set aside.
02 - In a large heavy-bottomed saucepan over medium heat, melt the unsalted butter with olive oil. Add diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic and cook for an additional minute.
03 - Add Arborio rice to the pan and stir continuously for 2 minutes until the grains are lightly toasted.
04 - Pour in dry white wine and cook, stirring constantly, until the liquid is almost fully absorbed by the rice.
05 - Add warm vegetable stock one ladle at a time, stirring frequently. Allow the rice to absorb each addition before adding more. Continue this process until the risotto is creamy and the rice is al dente, approximately 18 to 20 minutes.
06 - Stir in the roasted butternut squash and finely chopped fresh sage. Cook for 2 to 3 minutes to heat through.
07 - Remove from heat and fold in grated Parmesan cheese. Season with salt and black pepper to taste.
08 - Plate immediately, garnishing with additional Parmesan cheese and fresh sage leaves.
