This is the tale of two recipes becoming a loving couple. I love acorn squash stuffed with sage infused sausage. It just screams "Fall". But, one serving of half a squash with sausage is never enough. A few years ago I came across a green apple risotto recipe, which was good, but needed something extra. I tried adding squash to the risotto and after experimenting with different combinations, I finally settled on this recipe, a sort of deconstructed squash, apple, and sausage risotto. Each forkful has the soft squash, with the tangy risotto and the savory sausage. If you time the three stages right, the squash will be coming out of the oven about the time the risotto is finished cooking. Once assembled, the re-heating time will be minimal.

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