1 butternut squash (2 pounds peeled seeded cut into 1/2 inch pieces)
4 T olive oil
6 cups chicken stock
3 leeks (white and pale green parts only thinly sliced about 3 cups)
2 cups medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tbsps sage (chopped fresh)
Preheat oven to 400F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and saute until soft but not brown, about 10 minutes.
Add rice, stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage, stir until heated through. Season to takes with salt and pepper. Serve warm.