Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2-inch pieces
  • 3 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups Arborio rice
  • 4 tbsp unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh sage, finely chopped

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. Roast for 20–25 minutes until edges are mahogany-colored and tender.
  2. In a heavy-bottomed pot, melt 2 tbsp butter and 1 tbsp olive oil over medium heat. Sauté diced onion until translucent (4–5 mins), then stir in minced garlic for 1 minute.
  3. Add Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the grains look translucent but the centers remain white.
  4. Pour in the white wine and stir until the liquid is fully absorbed.
  5. Add warm broth one ladle (approx. 3/4 cup) at a time, stirring occasionally. Wait until the liquid is mostly absorbed before adding the next ladle. Continue for 18–22 minutes until rice is al dente.
  6. Fold in the roasted butternut squash and chopped sage.
  7. Turn off the heat. Stir in the Parmesan cheese and the remaining 2 tbsp of cold, cubed butter. Vigorously stir for 30 seconds to emulsify into a glossy sauce. Season with salt and pepper to taste.