Risotto With Squash And Sage

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3 tablespoons unsalted butter

4 cups 1/2- to 3/4-inch cubes peeled and seeded winter squash of your choice. The most popular one is to use butternut, but you can use delicata or pumpkin if you like.

1.5 teaspoon golden brown sugar

Salt and pepper to taste

6 cups chicken broth, or vegetable broth

1 1/2 tablespoons olive oil

3/4 cup chopped onions

1 1/2 tablespoon finely chopped fresh sage

2 cups arborio rice

1/3 to 2/3 cup dry white wine. Use whatever you've got on hand.

2 tablespoons chopped fresh Italian parsley

Freshly grated Parmesan cheese

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