Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 ½ cups Arborio rice
  • 5 cups low-sodium vegetable broth
  • ½ cup dry white wine
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 6-8 fresh sage leaves
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes until edges are mahogany-colored and tender. Blend half of the roasted squash with a splash of broth until smooth, reserving the other half as cubes.
  2. In a heavy-bottomed pot, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes). Stir in garlic and Arborio rice, toasting for 2–3 minutes until edges are translucent. Pour in white wine and stir until fully absorbed.
  3. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Repeat for 18–22 minutes.
  4. Stir in the butternut squash puree and reserved roasted cubes. Add the final ladle of broth and the remaining 1 tbsp butter. Once rice is al dente, remove from heat. Stir in Parmesan cheese and lemon juice. Cover and let rest for 2 minutes.
  5. Melt a small knob of butter in a skillet over medium heat and fry fresh sage leaves until crisp to use as a garnish.