Preheat oven to 400 degrees. In a medium pot, bring the stock concentrates and 2 1/2 cups water to a simmer over low heat. Cut the butternut squash into 1/2-inch cubes if they aren’t already. Mince or grate the garlic. Halve, peel, and finely chop the shallot.

Toss the butternut squash on a baking sheet with 2 teaspoons oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until soft and golden brown.

Heat 1 tablespoon oil in a large pan over medium heat. Add the garlic and shallot and cook, tossing, 3-4 minutes, until very soft. Season with salt and pepper. Add the rice to the pan and cook, tossing, for 1-2 minutes, until rice looks translucent. Reduce heat to medium-low.

Make the risotto: in 1/4 cup increments, add the warm stock to the pan and stir frequently, until the liquid absorbed by the rice. Continue this process until the rice is al dente and a loose, creamy sauce has formed, about 25-30 minutes.

Finely chop the sage, reserving a few small leaves for garnish.

When the risotto is al dente, stir the butternut squash, chopped sage, Parmesan, and 1 tablespoon butter into the pan. Season generously with salt and pepper.

Divide the risotto between plates and garnish with the pepitas and reserved sage leaves. Enjoy!