Ingredients:

  • 1 medium butternut squash (about 2 pounds/900 grams)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice (300 grams)
  • 4 cups vegetable broth (1 litre)
  • ½ cup dry white wine (120 ml, optional)
  • 1 teaspoon fresh sage, finely chopped
  • 1 cup grated Parmesan cheese (100 grams)
  • Freshly cracked black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Peel, seed, and cube the butternut squash. Toss cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  3. In a saucepan, heat vegetable broth until simmering.
  4. In a large skillet, heat butter and olive oil over medium heat. Add chopped onion and cook until translucent (about 5 minutes).
  5. Stir in minced garlic and cook for 1 minute.
  6. Add Arborio rice, stirring to coat (about 2 minutes).
  7. Pour in white wine (if using) and cook until absorbed.
  8. Gradually add warm broth one ladle at a time, stirring continuously, allowing each addition to absorb before adding the next.
  9. Stir in roasted squash and chopped sage during the final additions of broth.
  10. Remove from heat, stir in Parmesan cheese, and season with black pepper.
  11. Serve immediately, garnished with additional sage and Parmesan if desired.