Butternut squash and sage risotto

BUTTERNUT SQUASH AND SAGE RISOTTO

Serves 2

Ingredients:

2 cups butternut squash, cut in 1/2 inch cubes

Handful of sage, chopped

2 garlic cloves, minced

1 yellow onion, finely diced

3 cups vegetable stock

3/4 cup Arborio rice

1 Tbsp butter

Olive oil

Pumpkin seeds and feta cheese for topping

Instructions:

Preheat the oven to 400 degrees.  Toss the butternut squash on a baking sheet with the sage, a drizzle of olive oil, and salt and pepper.  Roast for about 30 minutes, tossing halfway through cooking, until soft and golden brown.

In a small pot, bring the vegetable stock to a low simmer.  

In a large pan over medium heat, heat a drizzle of olive oil.  Add the onion and cook, tossing, for 5-6 minutes, until softened.  Add the garlic and cook for 30 seconds, then season with salt and pepper. Add the rice to the pan and toss for 2 minutes until translucent.  Begin adding the warm stock to the pan, 1/4 cup at a time, stirring until it is absorbed.  Repeat until the rice is al dente, about 25-30 minutes.  Add the roasted butternut squash to the pan, stir in the butter, and season generously with salt and pepper. Top with pumpkin seeds and feta, and enjoy!