1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
risotto, butternut, squash

1 lb. Jimmy Dean or Owen's breakfast sausage (hot)
1 lb. ground beef (lean)
4 acorn squash
half chopped bell pepper
half chopped onion
beef, cheese, pork, onion, pepper, squash

Sauce
2 1/2 tablespoons butter
2 1/2 tablespoons all purpose flour
1 1/2 cups whole milk, hot
3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
1/4 teaspoon hot pepper sauce

Vegetables
2 tablespoons olive oil, divided
1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds

1 1/4 cups diced onion
1 cup diced red bell pepper
1 garlic clove, minced
1 cup frozen corn kernels, thawed
1 teaspoon chopped fresh rosemary
1 tablespoon butter, cut into 1/2-inch cubes

Topping
1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust)
1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces)
1 1/2 tablespoons butter, melted
scalloped, squash, red