Butternut Squash Risotto
1 butternut squash, cut in half and seeded
Onion, chopped (I recommend not using a red onion since it won’t be as pretty)
Chicken broth (I prefer the Central Market brand)
1 cup Arborio rice
Parmesan cheese, to taste
Salt & pepper to taste
Preheat the oven to 400 degrees. Butter the flesh of the butter nut squash and the pan you are going to cook it in. Place the squash flesh side down in the pan and cook until tender – about 25-30 minutes depending on the size of the squash. (I use the fancy technique of sticking a fork in the skin side of the squash, and if it feels tender then it’s done.) Set the squash aside to cool. Scoop the flesh of the squash out of the skin and set aside to add to the risotto later.
Heat a tablespoon of olive oil in the pot you are using for the risotto. Saute the onions until tender. Add the risotto and stir until full coated with oil/onion mixture.
Add ½ cup of chicken broth and stir until almost completely absorbed. Add ¼ cup of chicken broth every few minutes (about 3-5) stirring constantly until the risotto takes on a creamy consistency. When you taste it, the pasta should be just tender (al dente).
Add the squash, parmesan and fresh sage to the risotto. Stir and taste. Salt and pepper to taste. Adjust seasonings (particularly the sage & parmesan) as needed.