Roasted Butternut Squash Risotto With Sage

• 1 whole Butternut Squash
• 3 Tablespoons Or More Extra Virgin Olive Oil, Divided
• 1 whole Small Onion, Diced
• 1 clove Garlic, Minced
• 1 cup Arborio Or Carnaroli Rice
• 2 Tablespoons Fresh Sage, Minced
• 1 Tablespoon Fresh Thyme, Minced
• 1/2 cups White Wine
• 5 cups Or More, Chicken Stock, Warmed
• 1/2 cups Grated Parmigiano Reggiano Cheese

1. Peel squash with a vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use-roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1-inch cubes and place on a foil-lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces. Do not be afraid to roast the squash a little longer.
2. Meanwhile, start risotto. In a medium-sized pot (I use a Chef's pan with sloping sides, it makes stirring the risotto easier), add 2 tablespoons olive oil and chopped onion. Saute onion until it starts to get a little soft, about 5 minutes. Add garlic and saute for 1 minute. Add rice and toast the rice, stirring for about 2 to 3 minutes. Add herbs and stir.
3. Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto and leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off the heat and add cheese and roasted squash.

butternut squash, olive oil, onion, clove garlic, fresh sage, fresh thyme, white wine, chicken, cheese

Taken from tastykitchen.com/recipes/sidedishes/roasted-butternut-squash-risotto-with-sage/ (may not work)