• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a medium pot, bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil. Once boiling, reduce to a low simmer. • Thinly slice garlic. Halve, peel, and mince shallot. Zest and quarter lemon. Pick sage leaves from stems; thinly slice leaves.

• Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring occasionally, until softened, 1-2 minutes. • Add rice; cook, stirring, until translucent, 1-2 minutes. • Add 1 cup hot stock. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot stock—adding ½ cup at a time and stirring until liquid has absorbed— until rice is al dente and creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.

• While risotto cooks, toss butternut squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast, tossing halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, pat scallops* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of oil in a second large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat. Transfer scallops to a plate; cover to keep warm. Wipe out pan.

• Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes. • Stir in sage leaves and a squeeze of lemon juice. Carefully transfer to a small bowl.

• Once risotto is done, stir in roasted squash, lemon zest, Parmesan, 1 TBSP butter, and a squeeze of lemon juice. Taste and season risotto with salt, pepper, and more lemon juice if desired. • Divide risotto between bowls and top with scallops. Drizzle with sage brown butter. Serve with any remaining lemon wedges on the side. **Scallops are fully cooked when internal temperature reaches 145º.**