Mother-in-law's Thanksgiving Roasted Butternut Squash Risotto

Preheat oven to 400°F (200°C). Toss 4 cups diced butternut squash with 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Roast on a rimmed sheet pan for 25 to 30 minutes until tender and golden brown.

Transfer half of the roasted squash (2 cups) into a blender with 1/2 cup warm vegetable broth and purée until completely silky smooth; reserve the remaining 2 cups of squash cubes for folding in later.

Bring 6 1/2 cups vegetable broth to a simmer in a saucepan over medium-low heat; maintain at a bare simmer.

Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a heavy Dutch oven over medium heat. Sauté 3/4 cup minced shallots with 1/2 teaspoon kosher salt for 3 to 4 minutes until soft. Stir in 4 minced garlic cloves, 1 1/2 tablespoons chopped sage, and 1 tablespoon thyme leaves, cooking for 1 minute.

Add 2 1/4 cups Arborio rice and stir continuously for 2 minutes until toasted and translucent at edges.

Add 3/4 cup white wine, stirring until liquid is fully absorbed.

Begin ladling in the simmering broth 3/4 cup at a time, stirring frequently and allowing each addition to absorb before adding more, until rice is tender with a slight bite, about 18 to 20 minutes.

Turn off heat. Vigorously stir in the prepared squash purée, remaining 2 tablespoons butter, 1 cup grated Parmigiano-Reggiano, 1/8 teaspoon nutmeg, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until emulsified. Fold in the reserved roasted squash cubes and serve immediately.