Butternut Squash Risotto

2 tablespoons olive oil

1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into ½-inch cubes (about 3 ½ cups)

¾ teaspoon table salt

¾ teaspoon ground black pepper

4 cups low-sodium chicken broth

1 cup water

4 tablespoons unsalted butter

2 small onions, chopped very fine (about 1 ½ cups)

2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)

2 cups Arborio rice

1 ½ cups dry white wine

1 ½ ounces grated Parmesan cheese (about ¾ cup)

2 tablespoons minced fresh sage leaves

¼ teaspoon fresh grated nutmeg

Directions at americastestkitchen.com

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