Maple Bourbon-Glazed Butternut Squash and Sage Risotto

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons pure maple syrup
• 2 tablespoons bourbon
• 1 tablespoon fresh sage leaves, chopped
• Additional sage leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. In a small saucepan, combine maple syrup and bourbon over medium heat. Simmer gently for 3-4 minutes until slightly thickened. Remove from heat and set aside.
3. In a large saucepan, heat remaining olive oil and butter over medium heat. Sauté onions until translucent, about 5 minutes.
4. Add Arborio rice and cook, stirring constantly, for 2 minutes to toast the grains.
5. Pour in white wine and stir until the liquid is mostly absorbed.
6. Add warm vegetable broth one ladle at a time, stirring often, allowing each addition to absorb before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.
7. Stir in roasted butternut squash, maple bourbon glaze, chopped sage, and Parmesan cheese. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh sage leaves.