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1
Adjust an oven rack to the lower-middle position and heat oven to 475F In a large bowl, combine the squash, melted butter, 1/4 teaspoons salt and 1/4 teaspoons pepper, and toss with a rubber spatula to uniformly coat the squash cubes.
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2
Spread the squash on a rimmed baking sheet and place it in the oven.
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3
After 15 minutes, remove the baking sheet from the oven and shake it to redistribute the squash.
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4
Return it to the oven and roast until the squash is lightly browned and the tip of a paring knife easily pierces the flesh, about 15 minutes longer.
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5
Remove the squash from the oven and keep warm until needed.
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6
Bring the stock and 3 cups water to a simmer in a medium saucepan over medium-high heat.
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7
Reduce the heat to the lowest possible setting to keep the broth warm.
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8
Melt the remaining 4 tablespoons butter in a 4-qt.
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9
saucepan over medium-high heat.
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10
When the foaming subsides, add the onion and 1/2 tps.
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11
salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes.
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12
Add the rice and cook, stirring frequently, until the kernel edges are transparent, about 4 minutes.
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13
Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about, about 2 minutes.
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14
Add 3 cups warm stock, and, stirring infrequently, ( about very 3 minutes), simmer until the liquid is absorbed, and the bottom of the pan is dry, about 10 to 12 minutes.
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15
Add more stock, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but somewhat firm in the center, 10-12 minutes.
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16
Stir in the parmesan cheese, sage, and nutmeg until evenly incorporated.
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17
Gently fold in the cooked squash.
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18
Season with salt and pepper, to taste and serve immediately in warm shallow bowls.
