I love the versatility of risotto and it is a great, comforting side dish for meat, fish or poultry.  For this version, I roasted  the squash first,  and puréed a portion of the squash directly in the risotto in the last stages of the cooking process which adds an additional  creaminess to the risotto.  I used the remainder of the butternut squash as a  garnish which added great color and texture.  The earthy flavors of sage and squash help create an ideal autumn side dish.

Click here for the recipe!