| 1. |
Bring broth and 2 cups of water to simmer over medium heat. Reduce heat to low and keep warm. |
| 2. |
Peel and cube squash to make 4 cups. |
| 3. |
In large saucepan heat oil over medium heat; cook squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is soft, about 5 minutes. |
| 4. |
Stir in rice. Add wine; cook, stirring constantly, until no liquid remains. |
| 5. |
Add 1 cup of broth; simmer until absorbed. Continue adding broth, 1 cup at a time stirring constantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes. |
| 6. |
Stir in parmesan and butter. Cook, stirring until creamy. |
