Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 cups Arborio rice
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 5 cups low-sodium chicken broth
  • 1/2 cup Pecorino Romano cheese, freshly grated
  • 8 fresh sage leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes until the edges are mahogany-colored and tender.
  4. Blend half of the roasted cubes with a splash of broth until smooth; leave the other half whole for textural contrast.
  5. In a heavy-bottomed pot, melt 1 tbsp of butter over medium heat. Add diced onion and sauté until translucent (about 4 mins).
  6. Stir in the minced garlic and Arborio rice.
  7. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains become translucent.