Heat the oven to 425°F.

• Peel and finely chop enough onion to measure 1 cup [1½ cups].
• In a small bowl, stir together the pumpkin puree and ¼ cup [½ cup] water.
• Cut any large butternut squash chunks into ¼-inch pieces.

On a sheet pan, drizzle the squash with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 12 to 15 minutes.
While the butternut squash roasts, prepare the sage.

• Strip the sage leaves from the stems; finely chop half the leaves for the risotto. Keep the remaining leaves whole.

In a large sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the whole sage leaves and cook, turning once, until bright green and crisp, about 30 seconds per side. Transfer to a paper-towel-lined plate and season lightly with salt. Do not clean the pot.

For the shrimp or jumbo shrimp:

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season generously with salt and pepper and the risotto spice blend.

In the same pot used for the sage, warm the sage oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

For the scallops:

• Pat the scallops dry with a paper towel; season generously with salt and pepper and the risotto spice blend.

In the same pot used for the sage, warm the sage oil over medium-high heat until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

In the same pot used for the shellfish, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry), if using, and cook until the “rice” is just tender and the liquid has mostly evaporated, 1 to 3 minutes. Add the pumpkin mixture and vegetable broth and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until the cauliflower “rice” is tender and the broth has thickened, 6 to 8 minutes.
While the risotto cooks, chop the walnuts.

• Coarsely chop the walnuts for garnish.

Stir the butternut squash and shellfish into the risotto and cook until warmed through, 1 to 2 minutes. Remove from the heat, stir in the finely chopped sage, and season to taste with salt and pepper.

Transfer the risotto to individual bowls. Garnish with the walnuts and fried sage leaves and serve.