Butternut Squash Risotto is a creamy and comforting dish featuring tender risotto rice cooked with roasted butternut squash and Parmesan cheese. It's a perfect fall or winter dish that’s both hearty and satisfying. Ingredients: Butternut squash (peeled, cubed, and roasted) Arborio rice Onion (diced) Garlic cloves (minced) White wine (optional) Chicken or vegetable broth (warmed) Parmesan cheese (grated) Olive oil Salt Black pepper Fresh sage (chopped, optional) Instructions: Roast Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender. Cook Risotto: In a large pan, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Add Wine: If using, pour in white wine and cook until mostly absorbed. Begin adding warm broth one ladle at a time, stirring fr...