Preheat oven to 375 degrees. Peel the butternut squash. Slice off ends, turn on one end and slice in half. Cut into 1/2 inch pieces. Place on a cookie sheet and toss with a drizzle of olive oil, salt, a pinch of salt, a pinch of pepper, and a few sage leaves. Roast for 30 minutes until tender.
In a small pot, simmer the chicken stock (or canned broth with water). In a large skillet, melt margarine in 2 tablespoons of olive oil over low heat. Add shallots, and saute. Add rice, and stir until the rice grains begin to turn translucent. Crumble in saffron threads.
Increase the heat to medium low. Pour in wine, and stir until liquid is absorbed. Ladle in 1/2 cup of stock. Stir frequently until liquid is absorbed. Add another 1/2 cup of stock, and stir frequently until the liquid is absorbed again. Repeat this process until rice is desired texture. Most people prefer the rice to be a bit chewy in the center, but not crunchy. This should take about twenty minutes.
Once the rice is smooth, and the desired texture, add in a teaspoon finely chopped fresh sage leaves, and the roasted butternut squash.Spoon into bowls and garnish with sage leaves and any extra butternut squash. This recipe is adapted from Sophistimom food blog's recipe.
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