Adjust an oven rack to the lower-middle position and heat oven to 475°F In a large bowl, combine the squash, melted butter, 1/4 teaspoons salt and 1/4 teaspoons pepper, and toss with a rubber spatula to uniformly coat the squash cubes. Spread the squash on a rimmed baking sheet and place it in the oven. After 15 minutes, remove the baking sheet from the oven and shake it to redistribute the squash. Return it to the oven and roast until the squash is lightly browned and the tip of a paring knife easily pierces the flesh, about 15 minutes longer. Remove the squash from the oven and keep warm until needed.
Bring the stock and 3 cups water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
Melt the remaining 4 tablespoons butter in a 4-qt. saucepan over medium-high heat. When the foaming subsides, add the onion and 1/2 tps. salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and cook, stirring frequently, until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about, about 2 minutes. Add 3 cups warm stock, and, stirring infrequently, ( about very 3 minutes), simmer until the liquid is absorbed, and the bottom of the pan is dry, about 10 to 12 minutes.
Add more stock, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but somewhat firm in the center, 10-12 minutes. Stir in the parmesan cheese, sage, and nutmeg until evenly incorporated. Gently fold in the cooked squash. Season with salt and pepper, to taste and serve immediately in warm shallow bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	649.53 Kcal (2719 kJ)
Calories from fat	170.89 Kcal
		% Daily Value*
Total Fat	18.99g	29%
Cholesterol	49.4mg	16%
Sodium	494.61mg	21%
Potassium	1031.63mg	22%
Total Carbs	91.49g	30%
Sugars	8.96g	36%
Dietary Fiber	6.07g	24%
Protein	18.75g	38%
Vitamin C	49mg	82%
Vitamin A	2.4mg	80%
Iron	2.6mg	14%
Calcium	316.7mg	32%

Amount Per 100 g
Calories	121.3 Kcal (508 kJ)
Calories from fat	31.91 Kcal
		% Daily Value*
Total Fat	3.55g	29%
Cholesterol	9.22mg	16%
Sodium	92.37mg	21%
Potassium	192.65mg	22%
Total Carbs	17.09g	30%
Sugars	1.67g	36%
Dietary Fiber	1.13g	24%
Protein	3.5g	38%
Vitamin C	9.2mg	82%
Vitamin A	0.4mg	80%
Iron	0.5mg	14%
Calcium	59.1mg	32%

* 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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