Preheat oven to 425F.
Place the butternut squash on a medium sheet tray and drizzle with 1-2 tbsp. EVOO and a big pinch of salt and pepper. Toss to coat then spread out into a flat even layer.
Place in the oven and roast for 10 minutes. Remove, toss and roast for 10-15 minutes more or until softened and golden brown.
Pour the vegetable stock into a medium sauce pot and bring up to heat over low.
Meanwhile, bring a 6-quart Dutch oven up to heat over medium. Melt the butter with 1 tbsp. EVOO. Cook until the butter has browned and smells nutty. Next add in the rice and garlic and toast until lightly golden, 3-4 minutes.
Add in the sage and cook for 1 minute, followed by the vermouth. Cook until it is almost completely absorbed. Turn the heat to medium low and add in a ladle or two of stock while stirring. Once the stock has almost fully absorbed into the rice add another ladle or two. This entire process will take about 20-25 minutes, adding a ladle or two every 4-5 minutes, stirring often. Season with salt and pepper.
Once the stock is almost gone and the rice is al dente, add in the Parmesan cheese. Stir to combine. If it looks too dry, add remaining 1/2 cup of stock.
Turn the heat to low and add in the roasted squash and a grating of nutmeg. Gently stir trying to not breakup the squash. Taste for seasoning.
To serve scoop into a shallow bowl and top with freshly cracked black pepper, parmesan cheese and fresh sage leaves.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell