Acorn Squash Risotto

1. Preheat your oven to 400 degrees.
2. Cut your acorn squash in half, drizzle with 1 tbsp olive oil and sprinkle with salt, pepper and garlic powder. Place in oven for 50 minutes.
3. Meanwhile, fill a large saucepan with 8 cups of water and add the smashed cloves of garlic. Place on the stove over low heat.
4. Mince your remaining garlic cloves and finely dice your onion. When you think it’s fine enough, continue a bit more.
5. In a large pot over medium heat, add your remaining tbsp olive oil.
6. Once the oil is warmed add your onion and garlic, stirring frequently. We want the onions soft and translucent, without too much color. Add 1/3 cup of water and mix until evaporated. Do this once or twice, until the onions no longer have a crunch to them.
7. Add your rice and let toast - about two minutes.
8. Add in one cup of wine and stir until absorbed.
9. Start adding your garlic water to your rice in 1/2 cup increments, stirring until absorbed after each addition. Add your second cup of wine about halfway through.
10. Remove your squash from the oven, discard the seeds and scoop out the filling. Be careful to keep the squash intact.
11. Meanwhile, keep adding and stirring in liquid until rice is creamy and al dente.
12. Remove risotto from the heat and stir in the butter, cheese and finally squash.
13. Spoon your risotto into the acorn, top with a sprinkle of parmesan and sage if you like!