Measurements

• 1 medium butternut squash
• 1 1
• 4 cups vegetable stock
• 1 onion
• 2 cloves garlic
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup white wine
• Salt to taste
• Black pepper to taste

Preparation Method

• 1. Preheat oven to 400°F (200°C).
• 2. Toss butternut squash with olive oil, salt, and pepper.
• 3. Roast squash in the oven for 25 minutes until tender.
• 4. Heat vegetable stock in a saucepan and keep warm.
• 5. In a large pan, melt butter over medium heat.
• 6. Add onions and garlic, sauté until translucent.
• 7. Stir in Arborio rice, cook for 2 minutes.
• 8. Pour in white wine, stir until absorbed.
• 9. Add warm stock, one ladle at a time, stirring constantly.
• 10. Continue until rice is creamy and al dente, about 18 minutes.
• 11. Stir in roasted squash and chopped sage.
• 12. Remove from heat, mix in Parmesan cheese.
• 13. Season with salt and black pepper to taste.
• 14. Serve hot, garnished with extra sage if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.