Directions

1. In a pan over medium heat, soften the squash, onion and garlic in half the butter.
2. Add the rice and cook for 1 minute while stirring to coat well.
3. Add the white wine and simmer until mixture is almost completely reduced.
4. Transfer mixture into a slow cooker, then incorporate the chicken broth, salt, pepper and nutmeg.
5. Cook on high for 1 hour 30 minutes.
6. Adjust seasoning and add the Woolwich Dairy goat cheese. Stir until the cheese is completely incorporated.
7. Serve with sage as garnish.