Kaboucha Squash Risotto with Sage and Pinenuts

Ingredients

• 1 2 1/2- to 3-pound kabocha or butternut squash
• ¾ cup pine nuts
• ¼ cup medium-dry Sherry or Marsala
• 2 onions
• 1 tablespoon fresh sage
• Sea salt
• 1 ½ cups arborio rice edium-grain riceor m
• + 5 more ingredients
• • 3 ½ cups good-quality canned vegetable broth (such as Swanson)
  • 1 tablespoon Sherry wine vinegar
  • 4 tablespoons olive oil
  • 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)
  • Shaved Parmesan cheese (optional)

Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherr...

View full recipe at Epicurious