1. Combine broth and water in a medium saucepan and warm over low heat.

2. Heat oil in a large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 5 to 8 minutes. Season with salt and pepper, add garlic and sage, and cook for 1 minute.

3. Add squash to Dutch oven and cook, stirring occasionally, until it just begins to soften, 10 to 12 minutes. Add rice and cook, stirring constantly, for 1 minute.

4. Add 1 cup warmed broth to rice mixture and cook, stirring constantly, until absorbed. Add remaining broth in 1/2-cup increments, stirring frequently until most of the liquid is absorbed between batches, 20 to 25 minutes total. When rice is just cooked and mixture looks saucy, remove from heat and stir in cheese; season with salt and pepper to taste and transfer to bowls. Sprinkle with more sage and serve with more cheese on the side.

Source: Hannaford fresh Magazine, January - February 2018