Prep the ingredients: Preheat the oven to 400 degrees. Halve, peel, and finely dice the onion. Finely chop the sage leaves. Mince or grate the garlic. Toss the butternut squash on a baking sheet with the sage, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 30 minutes, tossing halfway through cooking, until soft and golden brown.

Warm the stock: In a medium pot, bring 6 cups water and the stock concentrates to a low simmer.

Start the risotto: Heat a drizzle of olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the rice to the pan and toss for 1-2 minutes, until translucent. Begin adding the warm stock to the pan, 1/4 cup at a time, until absorbed, stirring after each addition. Continue until the rice is al dente, for about 25-30 minutes.

Finish the risotto: When the risotto is al dente, stir it the roasted butternut squash into the risotto. Stir 2 Tablespoons butter into the risotto and season generously with salt and pepper.

Garnish and plate: Serve the risotto sprinkled with feta and pepitas. Enjoy!