Creamy Butternut Squash Risotto

Preheat oven to 400°F (200°C). Toss 2 cups diced butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender. Lightly mash half of the roasted squash with a fork.

In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.

Add 1/2 cup minced shallots and cook for 3 minutes until translucent. Add 2 cloves minced garlic and cook for 1 more minute.

Stir in 1 1/2 cups Arborio rice, toasting it for 2 minutes until the edges are translucent.

Pour in 1/2 cup dry white wine and stir constantly until the liquid is fully absorbed.

Begin adding the warm broth 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes.

When the rice is al dente and creamy, remove from heat. Stir in the mashed and cubed roasted squash, 1/2 cup grated Parmesan cheese, 2 tbsp butter, and 1 tbsp chopped fresh sage.

Season with the remaining 1/2 tsp salt and 1/4 tsp pepper to taste. Serve immediately.