Roasted Butternut Squash and Sage Risotto

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy but still green. Remove sage leaves and set aside; reserve the sage-infused butter.

In a large pot, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.

In a large, heavy-bottomed pan or Dutch oven, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.

Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the edges are translucent and the grains smell nutty.

Pour in the white wine and stir until completely absorbed by the rice.

Begin adding the warm broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait for the liquid to be almost fully absorbed before adding the next ladle.

Continue this process for 18-22 minutes until the rice is creamy and al dente. About 5 minutes before the rice is done, stir in two-thirds of the roasted butternut squash (mash a few pieces into the rice for extra creaminess).

Once the rice is cooked, remove from heat. Stir in the remaining butter, the sage-infused butter from step 2, and the grated Parmesan cheese. Season with salt and pepper to taste.

Serve the risotto topped with the remaining whole roasted squash cubes and the crispy sage leaves.