Sweet butternut squash pairs beautifully with earthy sage for this risotto, which I love to serve to friends in the fall. For an ultra-rich flavor, puree the onions before stirring them in. You can use farro instead of rice for a nutty, toasty spin. <br />*** <br />This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of, Growing Good Food: A citizen's guide to backyard carbon farming.

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