Risotto with Butternut Squash and Sage

(recipe adapted from Bon Appetit magazine)

3 Tbsp. unsalted butter (I used olive oil)
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from 2-lb. squash)
1 1/2 tsp. golden brown sugar (I used honey)
6 cups broth
1 1/2 Tbsp. olive oil
3/4 cup chopped shallots (about 5 large)
3/4 tsp. finely chopped fresh sage
1/2 tsp. finely chopped fresh thyme
2 cups Arborio rice
1/3 cup dry white wine
2 Tbsp. chopped fresh parsley


Melt butter in large nonstick skillet over medium heat.  Add squash.  Sprinkle with sugar, then salt and pepper.  Saute 6 minutes.  Cover; cook until almost tender, stirring often, about 5 minutes.  Uncover; sauté until browned but still holding shape, about 8 minutes.  DO AHEAD: Can be made 1 day ahead.  Cover; chill.  Bring to room temperature before using.

Bring broth to a simmer in large saucepan; cover and keep warm.  Heat oil in large pot over medium heat.  Add shallots.  Saute until soft, about 4 minutes.  Mix in sage and thyme; stir 1 minute.  Add rice; sauté until kernels are white with translucent edges, about 4 minutes.  Add wine; stir until wine evaporates, about 1 minute.  Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes.  Add 1 cup broth; simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes.  Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes.  Season with salt and pepper.  Mix in parsley and squash.  Cook until squash is heated, about 1 minute.

(Risotto is always yummy, and this one is delicious with the autumn flavors of sage and squash.)