Butternut Squash Risotto with Turkey Meatballs

1. Preheat your oven. Peel and chop the butternut squash into small cubes.

2. Place the squash on a baking sheet, toss with olive oil, salt, and pepper, and roast until tender. Reserve about a cup of the cubes for later.

3. In a large bowl, combine ground turkey, onion powder, garlic powder, salt, pepper, panko breadcrumbs, a beaten egg, and finely chopped parsley. Mix until just combined.

4. Form the mixture into small meatballs.

5. Take the majority of the roasted butternut squash and blend it in a food processor with some warm chicken broth until a smooth puree is formed.

6. In a large pot or Dutch oven over medium heat, melt butter with olive oil. Sauté chopped shallot and garlic until fragrant.

7. Add the arborio rice to the pot and toast for about a minute, stirring constantly.

8. Deglaze the pan with white wine and cook until it's fully absorbed.

9. Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle.

10. Continue adding broth until the rice is al dente. This should take about 20-25 minutes.

11. Stir in the butternut squash puree, the reserved roasted squash cubes, and grated parmesan cheese. Season to taste with salt and pepper.

12. While the risotto is finishing, pan-fry the meatballs in a separate skillet with olive oil until golden brown and cooked through.

13. For the garnish, melt butter in a small pan. Add fresh sage leaves and cook until they become crispy. Add minced garlic and cook for another 30 seconds.

14. Serve the risotto in bowls, topped with the meatballs, and drizzled with the crispy sage garlic butter.