1 butternut squash, about 1 1/2 pounds – cooked and cubed into 1/2 inch cubes
2 tablespoons butter
1 medium onion, chopped
1 1/2 cups uncooked U.S. arborio or medium grain rice
1 tablespoon chopped fresh sage
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
4 1/2 cups chicken broth
3/4 cup freshly grated Parmegianno Reggiano cheese

1. Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes.
2. Remove from heat; stir in cheese. Serve immediately.

Makes 6 servings.