Risotto with Butternut Squash and Sage

INGREDIENTS

pkg peeled, diced butternut squash

2 tbsp

olive oil

1/2 tsp

salt, divided

1/2 tsp

pepper, divided

pouches microwavable brown rice

2 cups

low-sodium chicken broth

1 tbsp

all-purpose flour

2 oz

⅓-less-fat cream cheese

1/2 cup

freshly shredded Parmesan cheese

2 tbsp

chopped fresh sage