• 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: Peel and cut the honeynut squash in half and discard the seeds. Dice into small chunks and place on the same baking sheet and drizzle with a little olive oil, salt, and pepper.
• 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 over medium heat then add in the shallots and garlic. Sauté 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 the fresh sage, salt, and pepper.
• Add in ½ cup of the warmed vegetable stock 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. Gently fold in the roasted honeynut squash. Taste and adjust seasonings as needed.
• Top with the crispy sage and enjoy!

Crispy Sage

• Add 1 tablespoon of butter 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.