Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the butternut squash in half and discard the seeds. Drizzle with olive oil and place cut side down on your baking sheet.
Optional: cut the honeynut squash in half and discard the seeds. Dice and place on the same baking sheet and drizzle with a little olive oil, salt, and pepper (you can peel the honeynut squash if desired but the peel is edible).
Bake the squash for 20-30 minutes or until soft. Remove from the oven and set aside.
While the squash is roasting, in a medium size pot heat your vegetable stock over medium heat until simmering (you can also use a microwave if you’re lazy). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the shallots and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and the fresh sage and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
Scoop the roasted butternut squash out of the skin and stir into the risotto until fully combined and creamy then stir in the Parmesan. Taste and add salt and pepper if needed.
Top with the roasted honeynut squash and crispy sage and enjoy!
Crispy Sage
Add the olive oil to a non-stick pan and heat gently over medium heat. Add the sage leaves and watch closely for them to crisp up (about 30 seconds). Remove and set aside.
Notes
Make sure to read the instructions on the rice you’re using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it’s 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.