For the squash: Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Roast cut side down on a lined baking sheet for 30 minutes. Let cool, then scoop the flesh out of the skin, and purée (or mash with a fork) until smooth. Set aside.

For the risotto: Heat a large, heavy-bottomed pot over medium heat. Add the tablespoon of olive oil, then sweat the onions until translucent, stirring occasionally. Add in the garlic and sage, and stir for another minute.

Add the arborio rice, and stir for another minute to toast the rice. Pour in the wine to deglaze, stirring constantly.

When the wine has been absorbed, stir in the honeynut purée. It will be thick, so immediately pour in one cup of the vegetable stock.

Stirring occasionally to prevent sticking, add in the stock ½-1 cup at a time, until the liquid is absorbed.

Stir in the butter and Parmesan cheese until completely melted, and season generously with salt and pepper. Since this dish is very rich, we like to add a splash of red wine vinegar at the end for a bit of brightness.

Serve immediately, garnished with sage and hazelnuts.