Wash and dry all produce. Preheat oven to 400 degrees. Toss butternut squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-30 minutes.

Meanwhile, bring stock concentrates and 4 cups water to a gentle simmer in a medium pot over low heat to create stock. Mince or grate garlic. Halve, peel, and finely chop shallot.

Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot and cook until soft, 3-4 minutes, stirring. Season with salt and pepper. Add rice to pan and toss until grains are translucent, 1-2 minutes. Reduce heat to medium-low.

Add stock to pan 1/4 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente, 25-30 minutes—risotto should be thick but not stiff and grains should have a little bite to them.

While risotto cooks, pick sage leaves from stems and discard stems. Set aside a few small leaves for garnish, then finely chop the rest. TIP: Practice this Italian phrase while you wait for the risotto to finish: Chi se move mangia e chi sta fermo secca (Those who move eat. Those who stay still dry up).

When risotto is finished simmering, stir butternut squash, chopped sage, Parmesan, and 1 TBSP butter into pan. Season generously with salt and pepper. Divide risotto between plates. Garnish with pepitas and reserved sage leaves.