Butternut Squash with Hazelnuts, Fontina, and Sausage | Grains For Every Season | Umami

Ingredients

• 1 cup (175 g) uncooked wild rice
• Kosher salt
• Extra-virgin olive oil
• 1small butternut squash (about 1½ lb/675 g)
• Freshly ground black pepper
• 3 tablespoons unsalted butter, at room temperature
• 8 ounces (225 g) bulk Italian sausage, sweet or hot, as you like
• ½ cup (75 g) hazelnuts, skin-on or blanched, lightly toasted and chopped
• 2 teaspoons red wine vinegar
• 1 teaspoon pure maple syrup
• ¼ teaspoon dried chile flakes
• 3 medium fresh sage leaves, thinly sliced
• 1 cup (120 g) lightly packed shredded Fontina cheese