Acorn Squash Risotto

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem end of the squash; cut the squash lengthwise into large wedges, then scoop out and discard the pulp and seeds. Pick the sage leaves off the stems; discard the stems. Peel and small dice the onion. Cut off and discard the rind of the cheese; using a peeler, shave the cheese into thin strips. Cut off and discard the root end of the radicchio; halve the radicchio lengthwise, then thinly slice crosswise. Roughly chop the walnuts.

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in a single, even layer, cut sides down, and roast 27 to 29 minutes, or until tender when pierced with a knife. Remove from the oven and set aside to cool slightly. When cool enough to handle, using a spoon, scoop out the flesh of the squash; transfer to a cutting board and finely chop. Discard the skins.

While the squash roasts, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer and cook 30 seconds to 1 minute per side, or until dark green and crispy. Leaving the oil in the pot, carefully transfer the fried sage to a paper towel-lined plate; immediately season with salt and pepper.

To the pot of reserved oil, add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice is toasted and fragrant.

Add 3½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Reduce the heat to medium-high; simmer, stirring frequently, 13 to 15 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the risotto seems dry, add up to ¼ cup of water to achieve your desired consistency.) Stir in the chopped squash; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Remove from heat. Stir in the butter and half the cheese until combined; season with salt and pepper to taste.

While the risotto simmers, in a bowl, combine the honey and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a medium bowl, combine the radicchio, walnuts and remaining cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished risotto between 2 bowls. Garnish with the fried sage. Serve with the salad on the side. Enjoy!