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In a heavy medium-size saucepan, heat the olive oil over medium-high heat. Add the onion and diced squash and saute, stirring continuously, until just softened, 3 to 4 minutes. Add the garlic and stir for another 30 seconds. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until wine has been absorbed by the rice. Add 1 cup of the hot stock, stirring constantly until all of the liquid is absorbed. Continue this process, one cup at a time, until the rice is tender and the squash is falling apart, about 35 to 40 minutes.
Stir in the sage, Parmesan and butter, and add the salt and pepper. Spoon immediately into shallow serving bowls and top with pecans.