INGREDIENTS
2
medium acorn squash (halved)
1 cup
pureed pumpkin
2 tbsp
butter
1
small onion (minced)
1 1/2 cups
arborio or risotto rice
4 cups
chicken stock or vegetable stock (recipe, recipe)
2/3 cup
white wine
1/2 cup
parmesan cheese (freshly grated)
Salt and ground black pepper
1/2 cup
fresh sage leaves (chopped)
dried sage