Instructions: Preheat oven to 400 degrees. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and saute until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

This recipe yields 6 first-course or 4 main-course servings.

Comments: "I visit Portland, Oregon, frequently because my son is in college there," says Shelly Pearlman of Fairfax, California. "Of the restaurants weve tried, Bread and Ink Cafe is one of the best. Its located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb."

Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

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