It took me some time before I was game enough to tackle a butternut squash again, having battled one and lost some time ago. Armed with my largest knife and sharpest peeler, I attacked this guy and won! Roasted garlic and prosciutto add richness, salt and crunch to the dish, a fall favorite at our house. A little fresh sage goes a long way with me, so I tend to use it sparingly. I selected a sauvignon blanc from a local winery, Callaway Vineyards. Pour yourself a glass to enjoy while you pull together the risotto.

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