Roasted Butternut Squash and Sage Risotto with Toasted Pecans

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups low-sodium vegetable broth, kept warm
• 3 tablespoons unsalted butter
• 1 tablespoon bourbon
• 1/2 cup grated Parmesan cheese
• 10 fresh sage leaves, chopped
• 1/3 cup toasted pecans, roughly chopped

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway, until tender and caramelized.
2. In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until soft, about 3-4 minutes.
3. Add the Arborio rice to the pan and stir to coat the grains with the oil, cooking for 2 minutes until they become translucent at the edges.
4. Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the roasted butternut squash, chopped sage, butter, bourbon, and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
7. Remove from heat and gently fold in the toasted pecans just before serving for a crunchy texture contrast.