Instructions:
- Preheat oven to 400°F (200°C). Toss squash cubes with 2 tablespoons of olive oil, salt, and pepper; spread on a baking sheet. Roast until tender and lightly caramelized (about 20–25 minutes).
- While roasting, combine broth and optional milk/cream in a small saucepan. Bring to a gentle simmer over low heat and keep hot.
- In a small frying pan, melt 1 Tbsp of the butter over medium heat. Fry the sage leaves until crisp (about 30 seconds per side). Remove immediately, drain on paper towels, and set aside. Reserve the infused butter in the pan.
- In the Dutch oven, melt 2 Tbsp of the remaining butter over medium heat. Sauté the minced onion/shallots until translucent (5–7 minutes). Add garlic and cook 1 minute more.
- Add the Arborio rice to the pot. Stir constantly for 2–3 minutes (tostatura) until the edges of the grains look translucent.
- Pour in the white wine. Stir until it is completely absorbed by the rice.
- Begin adding the hot broth, one ladleful (about 1 cup) at a time, stirring continuously until the liquid is nearly fully absorbed before adding the next ladleful. Continue this process, stirring often, for 15–20 minutes.
- When the rice is nearly al dente, stir in about 2/3 of the roasted squash, mashing a few cubes against the side of the pot. Continue adding broth until the rice is perfectly cooked (about 20 minutes total liquid absorption).
- Remove the pot from the heat. Vigorously stir in the final 1 Tbsp of cold butter and the grated Parmesan cheese (Mantecatura). Cover and let rest for 2 minutes. Season with salt and pepper to taste.
- Fold in the remaining roasted squash cubes gently. Spoon immediately into warm bowls, garnish generously with extra Parmesan, and the crispy fried sage leaves.