When winter squash is in season, it is the best time to make Butternut Squash and Caramelized Onion Risotto. It is savory, has a hint of sweetness, and will warm you up from head to toe. 
Pair with a glass of Pinot Noir, and you are on your way to a perfect evening. 
Yield 2 large servings
1 medium size butternut squash
4 Tbsp olive oil
4 cups vegetable broth
2 Tbsp butter
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh sage, finely chopped
1 cup uncooked arborio rice
½ cup white wine
Salt and pepper
½ cup grated parmesan cheese
Fresh sage leaves for garnish
Preheat oven to 350℉
Slice the butternut squash in half lengthwise and remove the seeds. Brush the flesh sides of the squash with 1 Tbsp olive oil and place them on a large baking sheet, flesh side down. Bake for 20 - 30 minutes until the squash is soft and tender. 
Once the squash has cooled enough to handle, scoop out the soft flesh and mash with a fork. You will need 1½ cups of mashed squash.
In a small pot, warm the broth.  
In a skillet, melt the butter on medium heat. Add the sliced onions and sauté. Stir every minute or so to keep them from burning. By not continuously stirring, the onions will become golden brown. Remove the skillet from the heat once the onions are caramelized. 
In a large skillet, heat 3 Tbsps olive oil on medium heat. Add the garlic, sage, and rice and stir for one minute. Next, add the wine and let simmer until the wine cooks down. 
Add the warm broth ½ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Before adding the last cup of broth, gently fold in the mashed squash. Taste the risotto. It should be tender yet have a bite to it. If not, add an additional half cup or cup of broth and continue stirring. Once done, remove the skillet from the heat, add half of the parmesan cheese, and season with salt and pepper to taste.
Top the risotto with the caramelized onions, remaining cheese, and sage leaves. Serve immediately. 
Just Salt It, and enjoy!