Method

• 1.
  For the pomegranate butter, spread the pomegranate seeds on a dehydrator tray and dehydrate at 113°F (45°C) until dry, at least 6 hours or overnight. (If you don't have a dehydrator, microwave on medium for 30 seconds, stir, then return to the microwave for another 30 seconds. Continue until the pomegranate seeds are completely dry.)
• 2.
  In a medium saucepan, warm the butter over low heat and cook until light brown, about 5 minutes. Add the sprig sage and fry. Remove the sage and add the pomegranate seeds and vinegar. Set aside.
• 3.
  For the squash risotto, in a medium saucepan, warm the butter over medium heat. Add the squash, bay leaf, and a generous ¾ cup (200 ml) water. Cover and cook until soft, about 15 minutes. Transfer to a blender and blend until smooth. Season to taste with salt and pepper. Measure out 1 ¾ cups (200 g) of the puree and set aside. (Save any remainder for another use.)

• 4.
  In a small pot, bring 1 ½ cups (350 ml) water to a boil.
• 5.
  Meanwhile, in a medium pot, toast the rice over medium heat without browning. Add the boiling water little by little, stirring constantly, until creamy, about 15 minutes. Add the reserved squash puree and the Parmigiano and cook for 3 minutes. Remove from the heat and let rest for 3 minutes. Add the lemon juice and stir to combine. Season to taste with salt and pepper.
• 6.
  Place a generous spoonful of the squash risotto in each bowl and drizzle with the pomegranate butter to serve.