Roasted Squash and Sage Risotto - Fresh-Pressed Olive Oil

Ingredients

• 1-1/2 pound squash, such as Hubbard or kabocha
• 5 tablespoons extra virgin olive oil
• 3 large fresh sage leaves, finely minced
• 1 leek, trimmed, cleaned and thinly sliced crosswise
• 5 to 6 cups chicken or vegetable stock, homemade or low-sodium canned
• 1-1/2 cups rice, such as Carnaroli, Vialone Nano or arborio
• 1 cup dry white wine, warmed
• Pinch of nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 5 ounces baby spinach, rinsed and patted dry with paper towel
• Salt and freshly ground black pepper