Butternut Squash Risotto

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 3-1⁄2 cups squash, spread in even layer, and cook without stirring until golden brown, 4 to 5 minutes. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover squash cubes. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add broth and water. Cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
3. Melt 3 tablespoons butter in now-empty skillet over medium heat. Add onions, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper and cook, stirring occasionally, until onions are softened, 5 to 7 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
4. Meanwhile, strain hot broth mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids; cover saucepan and set over low heat.
5. Add 3 cups hot broth mixture and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. Stir in 1⁄2 cup hot broth mixture and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 times until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash. Serve immediately.

BUTTERNUT SQUASH RISOTTO WITH SPINACH AND TOASTED PINE NUTS
In step 2, after transferring sautéed squash seeds and fibers to saucepan, heat 1 teaspoon olive oil in now-empty skillet until shimmering. Add 4 ounces baby spinach (4 cups) and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to fine-mesh strainer. Drain excess liquid from spinach and stir into risotto along with remaining squash in step 6. Top individual servings with 1⁄4 cup toasted pine nuts.