I roasted the butternut squash with olive oil salt and pepper. Then I sauteed the shallots and fresh sage in olive oil and added the mashed up squash. I added some nutmeg salt and pepper. Then the risotto. Simmering in a pot was some vegetable stock which I added in ladlefuls as the risotto aborbed most of the liquid. And I kept stirring and stirring.
I kept tasting it as I was stirring and it felt like something was missing. (the butter!) So I started freaking out and adding things. I added a clove of chopped garlic (a giant clove). Cayenne Pepper. Fresh Grated Ginger. Brown Sugar. And lots of salt. More nutmeg. More olive oil. More sage.
In the end this Butternut Squash Risotto was ultra creamy, very garlickey really tasty and dairy-free, but it really could have used some B-U-T-T-E-R! Butter makes everything better.