Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cups diced butternut squash
• 1 cup arborio rice
• 2 tbsp chopped fresh sage
• 1/2 cup white wine (optional)
• 4 cups vegetable broth
• Salt and pepper to taste

Preparation

In a large saucepan, melt the butter over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, stirring occasionally until most of the liquid has been absorbed, 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 5 days.