Cut enough squash into cubes to make 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover. In a 5 qt dutch oven melt butter. Add squash chunks, pepper 2 tbls sage and salt. Cook covered stirring occasionally until squash is tender. Remove squash to a bowl.
In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage. Heat through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	413.25 Kcal (1730 kJ)
Calories from fat	96.57 Kcal
		% Daily Value*
Total Fat	10.73g	17%
Cholesterol	13.51mg	5%
Sodium	438.06mg	18%
Potassium	137.38mg	3%
Total Carbs	59.76g	20%
Sugars	1.21g	5%
Dietary Fiber	1.94g	8%
Protein	10.48g	21%
Vitamin C	6.4mg	11%
Vitamin A	0.3mg	9%
Iron	0.7mg	4%
Calcium	180.1mg	18%

Amount Per 100 g
Calories	270.75 Kcal (1134 kJ)
Calories from fat	63.27 Kcal
		% Daily Value*
Total Fat	7.03g	17%
Cholesterol	8.85mg	5%
Sodium	287mg	18%
Potassium	90.01mg	3%
Total Carbs	39.15g	20%
Sugars	0.79g	5%
Dietary Fiber	1.27g	8%
Protein	6.87g	21%
Vitamin C	4.2mg	11%
Vitamin A	0.2mg	9%
Iron	0.4mg	4%
Calcium	118mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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