First, start your butternut squash: Heat the oil in a medium skillet over medium heat. Add the butternut squash cubes and a few pinches of salt and pepper. Cook until they start to brown, gently flipping, to get color on the other sides, about 5 minutes. Before they start to brown too much, add the veggie broth and stir. Reduce heat to low. Cook until they are tender and cooked through, approximately 20 minutes. If the broth cooks down before they are done, add some more (or some water) to keep them from burning.

When the squash is at least half done, start your risotto: Heat the oil in a large skillet over medium heat. Add the onion, half the leeks, and a bit of salt and pepper. Cook until the onion is translucent but not browning, about 6 minutes. Add the garlic, stir, and cook for about 2 more minutes. Add the rice and mix it together with the onions so the dry rice toasts a little bit, about 1 minute. Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.

Add the broth 1 ladle at a time, stirring continuously. Each time the liquid cooks down, add another ladle full. Before you add the last ladle of broth, add the cooked butternut squash, the remainder of the leeks, a pat of butter, sage, rosemary, and grated cheese. Stir to combine. Taste and adjust seasonings. Serve immediately. Top with pine nuts, if desired, and a pinch of red pepper flakes.