Recipe Detail Page

1 Preheat oven to 400°F (200°C).

2 Place squash in a bowl and drizzle with melted butter, maple syrup and salt. Stir to coat. Finely chop enough sage to measure 3 tbsp (45 mL). Scatter over the squash, stirring to evenly distribute.

3 Spread squash out on a large-rimmed baking sheet and roast until golden tinged and tender, about 30 minutes. Stir at least every 10 minutes.

4 To make risotto, pour broth into a saucepan and bring to a simmer. Finely chop shallot. Heat 1 tbsp (15 mL) butter in a wide saucepan. Add shallots and sauté over medium heat for5 minutes. Add another tbsp (15 mL) butter. When melted, add rice and stir until evenly coated and glossy, about 2 minutes. Pour in wine and stir until absorbed by the rice.

5 Pour in about ½ cup (125 mL) warm broth and stir until most has been absorbed. Continue adding broth, about ½ cup (125 mL) at a time, and gently stirring until absorbed and until rice is tender but still has some bite in the centre, from 20 to 25 minutes. It should be saucy not soupy. You may not need all the broth.

6 Stir in the cheese and then add the roasted squash. Gently stir until squash is hot. Taste and add more cheese, chopped sage and salt if needed.

7 Thinly slice 3 or 4 large sage leaves crosswise. Spoon risotto into the centre of serving plates and scatter with sage.

Serves 4 to 6