Roasted Butternut Squash and Sage Risotto

Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons olive oil, sage, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

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

In a large pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallot and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the rice is translucent around the edges.

Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice, about 1-2 minutes.

Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.

Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves.