Ingredients:
- 3 cups (700g) butternut squash, peeled and cubed
- 2 tbsp (30ml) olive oil
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) black pepper
- 1 ½ cups (300g) Arborio rice
- 2 tbsp (30g) unsalted butter
- 1 tbsp (15ml) olive oil
- 1 medium (110g) shallot, finely minced
- 3 cloves (15g) garlic, minced
- ½ cup (120ml) dry white wine
- 5 cups (1.2L) vegetable broth
- ½ cup (50g) Parmesan cheese, freshly grated
- 2 tbsp (30g) cold unsalted butter, cubed
- 1 tbsp (15ml) fresh lemon juice
- 8-10 fresh sage leaves
- 1 tbsp (15ml) butter
Instructions:
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes until edges are mahogany-colored and tender. Transfer to a blender with a splash of vegetable broth and process until smooth.
- Melt 2 tbsp butter and 1 tbsp olive oil in a heavy-bottomed pot over medium heat. Sauté shallots for 3 minutes until translucent, then stir in garlic and Arborio rice. Toast the rice for 2 minutes until edges are translucent. Pour in white wine and stir until absorbed.
- Reduce heat to medium-low. Add warm vegetable broth one ladle at a time, stirring every 2-3 minutes. Halfway through the broth (approximately 15 minutes in), stir in the roasted squash puree.
- Once rice is al dente, remove from heat. Vigorously stir in cold cubed butter, grated Parmesan, and lemon juice to create a glossy emulsion. Cover and let rest for 2 minutes.
- Melt butter in a small skillet over medium-high heat. Fry sage leaves for 30 seconds per side until crisp. Drain on paper towels and use for garnish.