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.
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