Butternut Squash Risotto

Preheat oven to 400ºF.

Peel butternut squash, cut in half, and scoop out the seeds and pulp in center. Cut squash into cubes. Place squash on a baking sheet, drizzle with olive and sprinkle with salt and pepper. Bake until tender, about 30 minutes. When done, remove from oven and set aside.

Place chicken broth in a saucepan on stovetop and heat.

In a large pan, heat about 1 tablespoon olive oil on medium heat (just enough to cover the bottom of the pot). Add onions and let soften for about 5 minutes. Then add garlic, cook for about 3 more minutes. Add arborio rice (you will hear some sizzle and pops here—that is okay!) Give it a couple of stirs, until rice is coated with oil, and then add wine. Continue to stir.

When wine is absorbed, add 1 cup of chicken broth to the rice. Again, stir until absorbed. Continue doing this until all of the chicken broth has been used. The rice will be soft with a little crunch on the inside when fully cooked.

After your last batch of broth has been absorbed, remove the risotto from the heat. Add roasted butternut squash and Parmesan cheese. Use a wooden spoon to fold into risotto. Don’t worry if the squash starts to break apart, this makes it look very pretty and still tastes delicious!