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Butternut Squash Risotto

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4 cups low-sodium chicken broth

2 tablespoons olive oil

1 large yellow onion, finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons finely chopped fresh sage

1 small butternut squash, peeled, seeded, and grated (about 4 cups)

1 large clove garlic, finely chopped

1 1/2 cups Arborio rice

1 cup dry white wine

1/2 cup (2 ounces) grated Parmesan

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