Kabocha Squash Risotto with Sage and Pine Nuts Recipe | Epicurious

Ingredients

• 4 tablespoons olive oil, divided
• 1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)
• Sea salt
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon Sherry wine vinegar
• 2 onions, chopped (about 3 cups)
• 3 1/2 cups good-quality canned vegetable broth (such as Swanson)
• 1 1/2 cups arborio rice or medium-grain rice
• 1/4 cup medium-dry Sherry or Marsala
• 3/4 cup pine nuts, toasted, divided
• Shaved Parmesan cheese (optional)
• 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)