Directions

1. Preheat oven to 450ºF (220º)

2. Place peeled, cubed butternut squash on baking sheet

3. Drizzle 2 T olive oil over squash and toss to coatBake for 20 minutes or until soft, remove from oven and set aside

4. While squash is baking, in a large skillet over high heat, add sausage

5. Brown sausage until fully cooked through, about 7-10 minutes, stirring constantly, drain fat and set aside

6. Shred cheeses, dice onion and sage leaves

For the risotto

1. In a large dutch oven, add 1 T butter and 1 T olive oil over medium heat

2. Add chopped onion and saute until soft, about 4-5 minutes

3. Add rice and saute for 1 minute

4. Begin adding stock, 1 cup at a time

5. Stir rice constantly while adding stock and continue adding 1 cup at a time as the rice starts to absorb it (about 30 minutes)

6. When stock runs out, switch to water

7. When rice begins to get creamy, stop adding water and add parmesan cheese and sage

8. If rice seems dry or is still crunchy, add additional water 1/4 cup at a time while it is still hot

9. When risotto has finished absorbing liquid, add in cooked sausage and butternut squash

10. Test for taste and add salt if desired

11. Serve hot