Smoky Winter Squash Risotto

Preheat your oven to 400ºF. Spray a sheet pan with non-stick spray. Spread out acorn squash and drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 40 minutes or until fork tender.

In the meantime, melt the butter over medium heat and cook onion until translucent. Add in the garlic and cook for 2 minutes.

Place chicken stock in a small saucepan and bring to a boil. Reduce heat and keep warm.

Reduce heat to medium low. Add in the rice and cook, stirring until fully coated, about 1 to 2 minutes. Add in the wine and stir until the liquid is absorbed.

Ladle in 1 cup warm broth and cook; stirring occasionally, until almost completely absorbed, about 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until the rice is al dente and mixture is creamy, about 30 minutes total. Remove from heat and add in the cheddar and fold in. Then add in the spinach.

At this point your squash should be nice and roasted! Add in to the risotto and carefully stir!