Who said fall was the only time of year to enjoy foods of the orange persuasion? Not me, apparently, given the abundance of pumpkin, sweet potato, and now butternut squash that has passed through our kitchen in recent weeks. They are called winter squash, after all, right? Not autumn squash. So why the orange seems to permanently fade to red then green after the holiday season baffles me. For one of the biggest benefits of such roots and gourds is their storage potential, staying fresh and firm for months. While we've done butternut squash risotto before, garnished with the likes of cornmeal fried shrimp and even flavored with vanilla beans, this one has got to be my favorite. The neon orange (nearly velveeta-like in color) grains of rice are topped with asiago cheese, toasted pine nuts, a drizzle of balsamic syrup, and crisp fried sage leaves. It's a dish that makes me think of spring, not fall, especially as the afternoon sun slowly creeps into the upper corners of our living room,

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