Butternut Squash Risotto with Sage Brown Butter and Toasted Walnuts

Preheat oven to 400°F (200°C). Peel butternut squash, remove seeds, and cut into 1/2-inch cubes.

Toss cubed squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.

While squash is roasting, heat vegetable broth in a saucepan and keep warm over low heat.

In a large, heavy-bottomed pan, heat 1 tablespoon olive oil over medium heat. Add finely diced onion and cook until translucent, about 5 minutes.

Add minced garlic and cook for 30 seconds until fragrant. Add arborio rice and stir for 2 minutes until grains are coated and slightly translucent at the edges.

Pour in white wine and stir until absorbed, about 2 minutes.

Add warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process will take about 20-25 minutes.

While the risotto cooks, toast walnuts in a dry skillet over medium heat for 5 minutes, tossing occasionally until fragrant. Set aside.

In a small saucepan, melt 4 tablespoons of butter over medium heat. Add sage leaves and cook until butter turns light brown and smells nutty, about 3-4 minutes. Remove from heat and set aside.

When rice is almost tender but still has a slight bite (al dente), fold in the roasted butternut squash and remaining 1 tablespoon of butter.

Stir in grated parmesan cheese, nutmeg, and remaining salt and pepper. If risotto seems too thick, add a splash of warm broth.

Serve risotto in bowls, drizzle with sage brown butter, and top with toasted walnuts and a few crispy sage leaves from the butter.