Preheat your oven to 400°F (200°C). Toss the diced honeynut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes or until tender and caramelized.
In a medium saucepan, warm the vegetable broth over low heat.
In a large skillet or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the Arborio rice, ensuring it’s well-coated with the butter and aromatics. Cook for about 1-2 minutes, allowing the rice to toast lightly.
If using wine, pour it in now and let it simmer and absorb, stirring occasionally until it’s almost completely absorbed.
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more—this should take about 18-20 minutes.
Once the rice is cooked to perfection, gently fold in the roasted honeynut squash, grated Fontina cheese, and chopped sage. Stir until the cheese melts and everything is well combined. Season with salt and pepper to taste.
Spoon the creamy risotto into bowls and top with extra sage or a sprinkle of parsley, if you like.
Notes
This creamy risotto features the sweet and nutty flavors of honeynut squash, combined with rich Fontina cheese and aromatic sage, making it the perfect cozy dish for autumn evenings.
