Butternut Squash Risotto with Prosciutto and Sage

Cut the squash in half lengthwise and scoop out the seeds. Put it cut side down on a baking sheet. Bake at 350 degrees for about 30 minutes, or until it’s tender when you poke it with a fork.

Meanwhile, dice the prosciutto. Mince the shallot. Also, put the chicken stock on to simmer.

Once the squash is cool enough to handle, remove the peel. Dice it into small chunks and let it get a little mushy and pureed.

Heat a bit of olive oil in a large saucepan or a soup pot. Add the prosciutto and stir until it starts to get crispy around the edges. Remove it with a slotted spoon and set it aside.

Add the shallots to the pan and stir for a minute or two.

Add the rice and stir it in, cooking for a few minutes until it starts to turn a brighter white.

Add the sage.

Pour in the wine and stir over medium to medium-low heat until the wine is nearly all absorbed.

Add about a cup of the stock and stir continuously.

When the stock is mostly absorbed and the spoon leaves a path across the bottom of the pot, add another cup or so of broth. Continue until the rice is tender.

Add the prosciutto and squash and stir well.

Serve! Add some freshly-grated Parmesan if you like.