This is one of my favorite fall recipes. The squash can be roasted up to 5 days ahead and refrigerated. You can use delicata, acorn, or butternut (or pumpkin or any of your favorite winter squash).

• Ingredients:
  • 4 Tbsp butter
  • 1 small yellow onion or shallot finely diced
  • 1 cup arborio rice
  • 3-4 cups chicken or vegetable stock, heated
  • 1 cup dry white wine
  • 1/2 cup parmesan cheese
  • 1 winter squash, roasted (see below)
  • 1 small bunch of sage, leaves separated from stems and chopped
  • salt and pepper to taste
• Roast the squash:
  • Heat oven to 400 degrees.
  • Cut the squash in half and scoop out the seeds and discard (or reserve for roasted seeds for another recipe!).
  • Place squash halves on a baking pan, cut side up. Sprinkle with salt and drizzle with olive oil.
  • Roast for 45-60 minutes until a fork is easily pierced through the squash and the top is lightly browned on the edges.
  • Cool and scoop out the roasted squash and mash with a fork.
• Make the risotto:
  • Add butter to large frying pan over medium heat. Once melted, add onion with a pinch of salt and sauté for 2-3 minutes. Add arborio rice and stir for 1 minute. Add wine and stir until mostly absorbed, about 2 minutes. Add heated chicken stock by the 1/2 cup, stirring until absorbed, continuing to add until rice is cooked through (taste small bites as you are cooking to test for doneness). This should take about 15 minutes. Add mashed roasted squash and chopped sage. Add parmesan cheese and stir, melting into dish. Taste and add salt and pepper as needed.