Butternut Squash Risotto

• 1 Tbsp olive oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 cans low-sodium chicken or vegetable broth, mixed with 1/2 cup water and heated
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1 Tbsp chopped fresh sage or 1 tsp dried, plus more for garnish

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.