Ingredients:

  • 1 lb (450g) butternut squash, peeled and cubed into ½-inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups (300g) Arborio rice
  • 5 cups (1.2L) low-sodium vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • ½ cup (120ml) dry white wine
  • ½ cup (50g) grated Parmesan cheese
  • 10-12 fresh sage leaves
  • 1 tbsp olive oil
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a sheet pan.
  2. Roast squash for 20–25 minutes until edges are mahogany-colored and tender.
  3. Remove about ⅓ of the roasted squash and blend with ½ cup of warm vegetable broth until smooth; set puree aside.
  4. In a large pot, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Sauté diced onion until translucent (about 4 minutes), then add minced garlic and cook for another 60 seconds.
  5. Add Arborio rice to the pot, stirring constantly for 2-3 minutes until the edges of the grains become translucent.
  6. Pour in the white wine and stir until the liquid is fully absorbed.
  7. Gradually add the remaining warm broth and the reserved squash puree, stirring frequently until the rice is cooked and creamy.
  8. Stir in the remaining roasted squash cubes, grated Parmesan cheese, and lemon juice.
  9. In a small skillet, heat 1 tbsp olive oil and fry sage leaves until crisp. Use as a garnish.