Steam or roast butternut squash til tender (1/2 large squash or 1 whole small). Set aside. Saute a 1/2 onion in butter/oil. Add 1c risotto, stir. Add splash of white wine to scrape bits off pan. Then add 4-5 cups stock (1/3 of this at a time til absorbed by risotto). Stir in butternut squash and sliced chicken sausage when you add in last 1/3 of stock. Finish by stirring in a bit of grated parm. Voila. Go to easy dinner for 2, veggies included, beloved by all, leftovers *maybe* For a kick, use spicier sausage (our fave is a mango jalepeno).
Other notes: roast large bn squash and freeze half to use next time or in another recipe. Also, precooked chicken sausage keeps this healthier. For a sweeter option try a sweet apple chicken sausage.