Steel-Cut Oat Risotto With Butternut Squash And Mushrooms

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2 cups diced peeled butternut squash (about 1/2 small squash)

1 tablespoon olive oil

1/2 teaspoon chopped fresh sage

1/4 teaspoon salt

Dash of freshly ground black pepper

1 1/2 cups water

2 (14-ounce) cans fat-free, less-sodium chicken broth

Cooking spray

3/4 cup diced onion

2 garlic cloves, minced

2 cups steel-cut oats

1 cup dry white wine

3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided

2 teaspoons chopped fresh sage

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons butter

4 cups sliced cremini mushrooms (about 1 pound)

1/2 teaspoon salt

Coarsely ground black pepper (optional)

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