Roasted Butternut Squash & Sage Risotto

0 Preheat oven to 375F degrees. Peel the butternut squash, remove the seeds and cut it into cubes. Add to a lined baking sheet with parchment paper. Toss in olive oil, salt & pepper. Add sage leaves to a baking sheet and bake for 35-40 minutes until soft & roasted.
1 When the butternut squash has been cooking for 20 minutes – start the risotto. In a small pot, add chicken stock to a pot and bring to a boil.
2 Add olive oil to a med-high temp Dutch oven or pot & add in the onion. Add in rice and stir together. Deglaze the pan with white wine and make sure to constantly stir. Continuously stir in 2 ladles of chicken stock at a time. Make sure to constantly stir until all the liquid is absorbed. If the risotto is looking dry, add 1 ladle at a time and mix together. Add in butter and mix together until combined. Make sure to season with salt & pepper.
3 Once the risotto is cooked, remove from heat and remove butternut squash & sage from the oven. Add in only butternut squash and stir into the risotto until all rice is evenly coated. Grate in nutmeg and 1/2 cup Parmesan cheese. Season with salt & pepper as needed.
4 Plate risotto and top with black pepper, and Parmesan cheese and finish with olive oil. Garnish with chopped fresh sage and enjoy!