It’s finally feeling like winter here in South Jersey, despite the fact that we’re almost a month into the season! Now I generally don’t mind the cold, but have been feeling it more this season than normal. So one thing that’s sure to warm me up, is definitely not this recipe. However I’m a special case when it comes to all this, but that doesn’t mean you have to be!

1 small winter squash, peeled, halved, and seeded

2 tablespoons olive oil

3 garlic cloves, minced

¾ teaspoon ground sage

1⁄2 cup dry white wine

11⁄2 cups Arborio rice

5 cups hot vegetable broth, homemade (see Light Vegetable Broth) or store-bought

Salt and freshly ground black pepper

Fresh sage leaves, for garnish (optional)

So first, you’re gonna want to preheat the oven to 425°F. Next lightly oil a 9 x 13- inch baking pan. Cut the squash into 1⁄2-inch dice and arrange in a single layer in the prepared baking pan that would make an OCD proud. Then roast until tender, for about 25 minutes, turning once.

Now in a large saucepan, heat the oil over medium heat. Add the garlic and cook for 1 minute. Stir in the ground sage, wine, and rice, stirring until the liquid is absorbed.

From there add the broth 1 cup at a time, stirring until liquid is absorbed before each addition. Season with salt and pepper to taste and continue to simmer, stirring, until the rice is soft and creamy. When the risotto is nearly ready, stir in 2 cups of the roasted squash. Spoon the risotto into 4 shallow bowls and garnish each serving with a spoonful of the remaining squash and the sage leaves, if using. Serve immediately… Makes 4 servings