Acorn Risotto Squash – Minglement

Ingredients

• 4 acorn squash
• 3 1/2 tablespoons extra virgin olive oil
• Salt to taste
• 6 cups water or gluten-free vegetable broth
• 1 cup finely chopped leeks
• 2 1/2 cups peeled and cubed butternut squash
• 2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 1 tablespoon plus 1/2 teaspoon finely chopped sage, divided
• 2/3 cup pine nuts
• 1/2 teaspoon finely chopped thyme