Butternut Squash and Sage Risotto

1 small butternut squash
2 cloves garlic, minced
a dozen large fresh sage leaves, finely chopped
olive oil
salt and pepper
2T butter
1 small onion
1.5C arborio rice
1 small cup white wine
1L chicken or vegetable stock
1/2C Parmesan cheese, grated

Preheat the oven to 350F. Cut the squash in half and scoop out the seeds. Cut into wedges and arrange on a baking tray or roasting pan. Sprinkle the garlic, and half the sage on the squash. Add a healthy grinding of pepper and salt. Drizzle the olive over the squash and use your hands to rub the squash and distribute. Roast for 30-40 minutes or until tender. When it has cooled slightly take about half of the squash, remove the peel and add it to a bowl. Gently mash to soften but allow it to retain some texture. Set aside.

Start the risotto (you can do this as your squash is cooking).Put the stock in a sauce pan over low heat. In a heavy saucepan or Dutch Oven add 1T butter and onion over medium low heat. Sweat until soft. Increase the heat to medium. Add the rice and cook, stirring constantly for about 2 minutes. Add the wine and cook stirring regularly until mostly absorbed.

Start adding stock a ladle or two at a time, stirring regularly while it absorbs. For every ladle of stock add a few spoonfuls of the squash. Continue until your rice is just lightly al dente. Peel and roughly chop the remaining squash. Stir in the Parmesan and remaining butter and sage. now add the remaining squash. Taste and adjust for seasoning. I find in this sort of dish the seasoning you need changes dramatically depending on what kind of stock you use.