Butternut Squash and Sage Risotto

Toss squash on a baking sheet with chopped sage, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until tender and browned, about 30 minutes, tossing halfway through. Meanwhile, bring 3 cups water and stock concentrate to a gentle simmer in a small pot.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

Add rice to pan and toss until grains are translucent, 1-2 minutes. Pour stock into pan ½ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until grains are al dente, 25-30 minutes— risotto should be thick but not stiff and grains should have a little bite to them.

Once risotto is done cooking, stir squash into pan, followed by 1 TBSP butter and half the Parmesan. Season with salt and pepper.