Baked squash risotto with a crispy crumb topping

Ingredients

• SQUASH PURÉE AND STOCK
• 1 Hubbard squash, 1 1/2 lbs (680 g), washed with skin on
• 5 cups (1.25 L) water
• 1/2 tsp (2 mL) salt
• RISOTTO
• 1 cup (250 mL) thinly sliced onion
• 3 tbsp (45 mL) unsalted butter, divided
• 1 cup (250 mL) coarsely grated zucchini
• 1 1/2 cups (375 mL) arborio rice
• 1/2 cup (125 mL) dry white wine
• 1 1/2 tsp (7 mL) salt
• 1/2 tsp (2 mL) freshly ground pepper
• 1/2 cup (125 mL) grated Pecorino Romano cheese
• 1/4 cup (60 mL) light olive oil
• 4 large sage leaves plus more to garnish
• 1/2 cup (125 mL) seasoned panko bread crumbs
• recipeIngredient ends