Preheat oven to 375 degrees. On a baking sheet lined with parchment paper add the sliced delicata squash. Drizzle with olive oil/sat/pepper. Roast for 30 minutes, Check squash, and flip/rotate as necessary. Continue roasting for an additional 15 minutes, or until the squash is golden brown and tender. Set aside.

Meanwhile, prep the risotto.

In a large dutch oven, add the olive oil, butter, and onions. Sweat the onions over medium/low heat for 3-5 minutes (don't let them brown).

Add the garlic and arborio rice. Stir to ensure the rice is completely coated with the butter/olive oil. Allow rice to toast for 1-2 minutes.

Add white wine. Stir. Wait 3-5 minutes for all of the wine to be absorbed.

Then working in 1 cup increments, begin to add the stock (chicken or vegetable) allowing the rice to absorb all of the liquid before adding more.

(you may need to add a little more/less than the 3 1/2 cups of stock.....I like my risotto really creamy, so feel free to add a little more if it feels too al dente)

Then add the cup of pumpkin puree, a generous amount of salt/pepper, and the shredded gruyere cheese.

Stir to combine. Taste. Add more salt/pepper as necessary

Top with risotto with the slices of roasted squash, toasted walnuts and finish with a few micro-greens and a drizzle of olive oil