Risotto-Style Butternut Squash

Prep Time 10 minutes
Cook Time 20 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1 cup arborio or short grain rice
1 garlic clove
3 cups low sodium vegetable broth
1 tsp. crumbled sage
1 lb. butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup grated Romano or Parmesan cheese


Directions:
1. Heat oil in a large sauce pan over medium high heat. Then add rice and garlic, and saute for 2 minutes. Stir in broth, sage, and pepper to taste. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

2. Stir in squash, and cook for 5 more minutes. Stir in cheese. Let stand, covered, for 5 minutes and serve.