Cozy up with this creamy butternut squash risotto – comfort food with a gourmet twist! Ingredients: 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed 2 tbsp olive oil Salt and black pepper, to taste 1 tbsp unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 1 cup Arborio rice 1/2 cup chicken or vegetable stock 4 cups chicken or vegetable stock, warmed 1/2 cup grated Parmesan cheese 1 tsp fresh sage, chopped (plus a few whole leaves for garnish) Optional: 1/4 cup heavy cream for extra creaminess Directions: Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and black pepper, and spread on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized. Mash half of the roasted squash and set aside. In a large saucepan, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Stir in the rice and cook for 1-2 minutes until lightly toasted. Add the chicken or vegetable stock and stir constantly until absorbed. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. After about 20 minutes, when the rice is tender and creamy, stir in the mashed butternut squash, Parmesan cheese, chopped sage, and heavy cream (if using). Season with salt and black pepper to taste. In a small skillet, crisp the whole sage leaves in a bit of olive oil. Serve the risotto warm, topped with roasted butternut squash chunks, crispy sage leaves, and a sprinkle of Parmesan.