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1
Preheat the oven to 350.
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2
In a 9-by-13-inch baking dish, combine the squash with the sage sprig, 2 tablespoons of the butter and 1/4 cup of water; season with kosher salt and pepper.
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3
Roast for about 25 minutes, until the squash is tender and most of the liquid has evaporated.
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4
Discard the sage.
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5
Transfer the squash to a food processor and let cool slightly.
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6
Puree until smooth and season with kosher salt and pepper.
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7
Scrape the squash puree into a medium saucepan and keep warm over very low heat.
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8
Meanwhile, in another medium saucepan, bring the stock to a simmer.
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9
Keep warm over very low heat.
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10
In a large saucepan, heat the 1/4 cup of olive oil.
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11
Add the onion and a generous pinch of kosher salt and cook over moderate heat, stirring, until softened, about 3 minutes.
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12
Add the rice and cook, stirring, until well coated with oil, about 1 minute.
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13
Add the wine and cook, stirring, until absorbed.
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14
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
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15
Continue adding the stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions.
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16
The risotto is done when the rice is al dente and suspended in a creamy sauce, 35 to 40 minutes total.
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17
Stir in the 2 tablespoons of Parmigiano and the remaining 1 tablespoon of butter and season with kosher salt and pepper.
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18
Spoon the squash puree into shallow bowls, then spoon the risotto on top and garnish with the burrata.
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19
Top with a sprinkle of flaky sea salt and a drizzle of olive oil and serve.
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20
Pass additional cheese at the table.
