INGREDIENTS
2
Acorn squashes
1/2 cup
Pumpkin, roasted
1/4 tsp
Rosemary, fresh
6
Sage, leaves
1/2
White onion
3 cups
Vegetable or chicken broth
1 cup
Arborio rice
1 1/2
Teaspons salt
1/2 tsp
White pepper
2 tsp
Canola oil
1/4 cup
Pinenuts, toasted
3 tbsp
Butter
1/2 cup
Parmesan, fresh
1/2 cup
White wine