Butternut Squash Risotto with Sage Brown Butter

Preheat oven to 400°F (200°C). Peel and seed the butternut squash, then cut into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.

While the squash is roasting, warm the vegetable broth in a saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.

In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the diced shallot and cook for 3-4 minutes until translucent.

Add the minced garlic and chopped sage, cooking for another minute until fragrant.

Add the arborio rice to the pan and stir to coat with the butter and oil mixture. Toast the rice for 2-3 minutes until the edges become translucent.

Pour in the white wine and stir constantly until the liquid is almost completely absorbed.

Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This process will take about 20-25 minutes.

When the rice is nearly done (after about 18-20 minutes of adding broth), gently fold in the roasted butternut squash, being careful not to mash it.

In a separate small pan, make the sage brown butter: Melt the remaining 4 tablespoons of butter over medium heat. Once melted, add the whole sage leaves and continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat immediately to prevent burning.

When the risotto is creamy and the rice is al dente (tender but with a slight bite), remove from heat. Stir in the grated Parmesan cheese, remaining salt, black pepper, and freshly grated nutmeg.

Serve the risotto in warm bowls, drizzling each portion with the sage brown butter and garnishing with the fried sage leaves.