Brown Butter Sage Squash Risotto
Ingredients
- For the Roasted Squash
- 1 acorn squash
- 2 tablespoons Butter
- 2 tablespoons Brown Sugar
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cayenne pepper
- 1/2 sprig Chopped Sage
- 6 tablespoons Butter, Divided
- 1 sprig Chopped Sage
- 1 cup Arborio Rice
- 1 Small Onion
- 1 cup White Wine (I used chardonnay, because I like to drink a glass as I cook)
- 2 1/2 cups Chicken or vegetable broth
- 1/4 cup Parmesan Cheese
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