Butternut Squash Risotto

3 lb butternut squash

1 Tbs olive oil

Kosher salt

6 cups +/- chicken stock or broth

1 medium onion, finely diced

1 Tbs unsalted butter

1 1/2 cups Arborio rice

1 tsp minced garlic

1 tsp ground cumin

1/2 cup dry white wine, such as Pinot Grigio

1 oz finely grated Parmigiano-Reggiano (about 1/2 cup)

1 tsp salt

2 tsp fresh sage, chiffonade (about 20 +/- small leaves)

Preheat oven to 450°F.

Cut squash in half lengthwise and remove seeds and fiber. Slice crosswise into 1 1/2-inch wide slices. Toss lightly with olive oil and season with salt. Place slices, skin side down, on a baking sheet and roast until tender and lightly caramelized, about 50 minutes. Allow squash to cool enough to handle, then remove the flesh from the skins and chop roughly into 1/2" pieces. Don't worry about mushed squash - it will all cream together in the end. Place squash in a bowl and set aside.

Bring chicken broth to a hard simmer, then reduce heat to maintain a low simmer and keep it covered to retain heat.

In a large, heavy pot or saucier (at least 4 quarts) over moderate heat, melt the butter and sweat the onions until tender and translucent, about 6 minutes. Stir in rice, garlic and cumin and cook, stirring constantly, about 3 more minutes.

Pour in the wine and continue cooking, stirring constantly, until wine is absorbed.

Stir in 1/2 cup of the simmering broth and cook at a strong simmer until broth is absorbed. Continue simmering and adding broth in 1/2 cup increments. Stir constantly and let each addition of broth be absorbed before adding the next.

When about half of the broth has been added, stir in the cooked squash.

Continue cooking the risotto, adding broth in 1/2 cup increments, until rice is creamy looking, tender but not gummy. You may use slightly more or less than the 6 cups listed in the ingredients. Let your taste be your guide.

Just before service, stir in the sage chiffonade, salt and Parmigiano-Reggiano, stirring well and cooking for another minute or so. If necessary, thin the risotto with a little more simmering broth.

Serve immediately. Top with additional grated Parmigiano-Reggiano if desired.\

Note: You can use vegetable stock in lieu of chicken stock for vegetarian risotto.