Step 1

Heat oven to 400 F. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first first steam in microwave to soften and then bake for 15-20 minutes).

Step 2

Once baked- mash half of the squash with a fork and leave the other half in cubes. Cover the remained squash that was cut in cubes with foil and reserve for later use.

Step 3

In a medium pot simmer chicken or vegetable stock on medium/ low heat.

Step 4

In another (larger) pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Step 5

Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.

Step 6

Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.

Step 7

Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t absorbed will thicken by the starch from the rice.

Step 8

You may not need to use all the liquid, or you may need more broth or some water. The finished product will be a creamy mixture with the rice a bit 'al dente".

Step 9

Gently stir in the mashed squash and parmigiano cheese and take off heat. Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour brown butter sage 1 tablespoon (or more) over the finished risotto. Serve hot! Mangia.

Step 10

Place brown butter sauce ingredients in a sauce pan over medium heat until butter turns dark brown and golden color. You can also microwave 1 minute at a time until the butter turns slightly brown- careful not to burn!

Step 11

After dishing up risotto in bowls pour a big spoonful of brown butter sage and add extra grated parmigiano. Mangia!