Creamy Butternut Squash Risotto: A Cozy Autumn Delight

Ingredients

• 1 medium butternut squash (about 2 pounds/900 grams)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice (300 grams)
• 4 cups vegetable broth (1 litre)
• ½ cup dry white wine (120 ml, optional)
• 1 teaspoon fresh sage, finely chopped
• 1 cup grated Parmesan cheese (100 grams)
• Freshly cracked black pepper, to taste