Preheat your oven to 180°C (350°F). Halve the small butternut squash and scoop out the seeds. Drizzle it with olive oil, sprinkle with coarse sea salt and black pepper. Place the squash cut-side down on a baking sheet and roast for 55–60 minutes, until tender and caramelized. Let it cool slightly, then mash the flesh into a smooth puree, yielding about 1 cup.

While the squash roasts, finely dice the echalion (or banana) shallot and celery stick. Mince the garlic cloves and slice the sage leaves into thin strips, releasing their aromatic oils.

In a large skillet or saucepan, melt the butter over medium-high heat. Add the diced shallot and celery, sautéing them until softened and translucent, about 4–5 minutes. Next, stir in the minced garlic and cook for an additional minute.

Stir in the risotto rice, coating it with the buttery mixture while toasting until the grains appear slightly translucent, about 2–3 minutes. Incorporate the sliced sage leaves, followed by pouring in the white wine. Cook while stirring until most of the wine has evaporated.

Begin adding warm vegetable stock, one ladleful at a time, to the rice while stirring continuously. Allow each addition to be absorbed before adding the next, about 25–35 minutes.

Once the risotto reaches the perfect creamy consistency, gently fold in the butternut squash puree. Remove from heat and let it rest covered for 5 minutes.

Serve your roasted butternut squash risotto topped with crumbled Roquefort cheese.