Ingredients:

  • 1 medium butternut squash (about 2–2.5 lb / 900–1,150 g whole), peeled, seeded and cut into 1/2–3/4-inch (1–2 cm) cubes — yields about 4 cups (500–600 g) cubed
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp kosher salt (or 1/4 tsp fine salt)
  • Freshly ground black pepper, to taste
  • 2 tbsp (28 g) unsalted butter, divided (1 tbsp for cooking, 1 tbsp for finishing)
  • 1 tbsp (15 ml) olive oil
  • 1 small yellow onion (or 2 shallots), finely diced — about 1 cup diced (110–120 g)
  • 2 garlic cloves, minced
  • 1 1/2 cups (300 g) Arborio or Carnaroli rice
  • 1/2 cup (120 ml) dry white wine (optional — can omit and use extra stock)
  • 5–6 cups (1.2–1.4 L) low-sodium vegetable or chicken stock, kept warm
  • 3/4 cup (75 g) freshly grated Parmesan or Grana Padano, plus extra for serving
  • 1–2 tsp chopped fresh sage (or 1/2 tsp dried thyme), plus whole leaves for garnish (optional)
  • 1/4 tsp freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • Extra grated Parmesan (for garnish, optional)
  • Toasted pumpkin seeds (pepitas) (optional)
  • Fresh sage leaves, fried or whole (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, kosher salt (or fine salt) and freshly ground black pepper on a rimmed baking sheet.
  2. Roast the squash 20–30 minutes, turning once, until edges are caramelized and cubes are tender when pierced. Set aside and keep warm or reserve most to fold into the risotto, saving some for garnish.
  3. Heat the stock in a saucepan and keep it at a bare simmer. Keep a ladle nearby for adding warm stock to the rice.
  4. In a heavy-bottomed saucepan over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the diced onion or shallot and cook until translucent, about 4–6 minutes. Add minced garlic for the last 30 seconds.
  5. Add the rice and toast for 1–2 minutes, stirring until the edges look translucent but the centers remain opaque.
  6. Deglaze with the white wine if using and stir until mostly evaporated. If skipping wine, proceed to adding stock.
  7. Begin adding warm stock: add about 3/4 cup (180 ml) to the rice, stirring frequently but gently until mostly absorbed. Continue adding stock in 1/2–3/4 cup (120–180 ml) increments, allowing the liquid to be mostly absorbed before each addition.
  8. After approximately 18–22 minutes from the first stock addition, taste the rice. It should be al dente with a slight white center and the overall texture creamy and loose, not dry or gluey.
  9. When the rice is just shy of done, stir in most of the roasted squash (reserve some for garnish). Remove the pot from the heat and stir in the remaining butter and the grated Parmesan until melted and glossy. Add chopped sage and nutmeg if using.
  10. Adjust seasoning with salt and freshly ground black pepper. If needed, add a splash of warm stock or a pat of butter to loosen the risotto.
  11. Let the risotto rest off the heat for 1–2 minutes. Spoon into warmed bowls and garnish with reserved squash, extra Parmesan, fried or whole sage leaves, and toasted pumpkin seeds if desired. Serve immediately while still creamy.