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Roasted Acorn Squash With Squash Risotto

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 1/2 cups peeled and cubed butternut squash

2/3 cup pine nuts

4 acorn squash

1 tablespoon plus 1/2 teaspoon finely chopped sage, divided

Salt to taste

1/2 teaspoon finely chopped thyme

2 cups uncooked Arborio rice

1/2 cup dry white wine

3 1/2 tablespoons extra virgin olive oil

6 cups water or gluten-free vegetable broth

1 cup finely chopped leeks

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