Butternut Squash Risotto

This is a repost from elsewhere, but I made this dish for a potluck dinner party I attended a while back, and it was a great hit, so I thought I'd share it.

Ingredients

3 lb. butternut squash, cut into 3/4" cubes
2 tsp. olive oil
2 tsp sugar*
freshly ground black pepper
2 tbsp unsalted butter (can use olive oil instead)
1 medium onion, chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
6 cups low salt chicken or vegetable stock
2 tsp chopped fresh sage
3 tbsp grated Parmesan cheese*

* optional

Preheat oven to 425 degrees F. Toss squash cubes with oil and sugar, and roast in shallow baking pan for 10 minutes. Toss and roast for 10 more minutes, or until tender. Remove from oven and set aside. (May be done 1 day in advance. Bring to room temperature before adding to rice.)

Bring stock to a simmer and keep at a very low simmer.

Meanwhile, cook onion in butter over moderate heat until softened, about 5 minutes. Add rice and cook, stirring, about 3-4 minutes, until rice becomes opaque. Add wine and cook until it is absorbed.

Stir in 1/2 cup hot stock, and cook at a simmer, stirring frequently until broth is mostly absorbed. Continue simmering and adding stock 1/2 cup at a time, making sure it's is absorbed before adding more, and stirring thoroughly with each addition. Cook until rice is creamy looking but still al-dente, about 20 minutes total. There may be some leftover broth.

When you add the last scoop of stock, stir in the squash pieces, sage, and a generous grind of fresh black pepper. At the end of the cooking, stir in the Parmesan cheese.

Serve immediately garnished with sage sprigs and additional cheese. Pass additional cheese if desired. Makes 8 generous servings.