1 large finely chopped onion
Preheat over to 350. Place squash, cut side up, in a pan. Place 1 Tbsp. of butter in each (clean, scooped, de-seeded) squash half. Sprinkle with salt and top with thyme springs. Bake 30-40 minutes. Slice squash in cubes, set aside. Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low. In another pot (that can accommodate everything later), cook onion in olive oil and add the paprika. Stir butter and squash cubes into the onion mixture in the pan. Add the champagne. Add the rice. Add the hot broth a cup at a time; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in sage leaves. Sprinkle the top with the blue cheese and pine nuts right before serving.