The hardest part of this dish was peeling the butternut squash. As I said while peeling the eggplant for the eggplant meatballs, my vegetable peeler is far from up to the task for something like a squash, so I just used a paring knife instead. It took a while just because I wanted to go slowly and not end up cutting myself. After peeling the squash, I cut it in half, took out the seeds, and then diced it up into small cubes. I tossed it with olive oil, S&P, and then put it in the oven for 25 minutes at 400 degrees per Ina Garten's suggestion.
While the squash was roasting, I made the risotto. Rachael's recipe was, as expected, easy to follow and straight forward. After cooking the onion and garlic for a few minutes, I toasted the arborio rice then added the cup of wine. After the wine completely cooked off, I added a few ladle-fulls of the stock and water mixture. I usually did three ladles each time. Other than having to be patient this was honestly one of the easiest dishes I've made this month. I was worried that my pan was not going to be big enough since I do not own a deep-sided skillet like Ray Ray has, so I just had to be careful at the end to stir slowly since the pan was filled to the brim. In the last couple of minutes, I added the butter, sage, and cheese before finally folding in the roasted butternut squash.
I could not get over how good this dish was, and how easy it was to make. I think I cooked it a few minutes too long since I was waiting for the garlic bread to come out of the oven, but other than that I was really impressed with how it came out. This recipe also made a ton of risotto so now we know: Rachael Ray's portion sizes: big. Giada DeLaurentiis's portion sizes: tiny.