4 to 6 servings

Ingredients:
1 butternut squash (2 pounds)
3 tablespoons butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Approximately 5 cups chicken stock
1/2 cup dry white wine
1/3 cup onion, minced
1/4 cup shallot, minced
1 1/2 cups Arborio rice
1 teaspoon saffron threads
1 cup freshly grated Parmesan
1 tablespoon fresh parsley, minced

Directions

Preheat the oven to 400 degrees F.

What you do:
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Keep 1 cup of the cubes and puree 3/4 cup. Set aside.

Bring the stock to a simmer in a small covered saucepan.

In a heavy-bottomed pot melt the 1T butter and saute the onions and shallots on medium-low heat for 10 minutes, until translucent. Add another 2T of butter and when melted ddd the rice and stir to coat. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes, puree, and Parmesan. Mix well and serve.