Roasted Butternut Squash Risotto
Makes 6 servings

1½ pounds butternut squash

6 cups chicken stock or broth

2 tablespoons unsalted butter

1 tablespoon olive oil

2 shallots, finely chopped

2 cups Arborio rice

1/2 cup Parmesan cheese

1/2 cup dry white wine

1 tablespoon chopped fresh rosemary

2 teaspoons kosher salt

1 teaspoon coarse-ground pepper

⅛ teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees. Wash and dry the outside of the butternut squash. Place the squash on a foil-lined baking sheet and prick a few times with a sharp knife. Bake for 1 hour.

Meanwhile, bring the stock to a simmer in a large saucepan. Melt 1 tablespoon butter over medium heat in a Dutch-oven. Add the oil and shallots and cook for 2 minutes. Add the rice and 5 cups of the chicken stock to the pot. Cover and bake until most of the liquid is absorbed and the rice is al dente, about 45 minutes. Remove the pot from the oven along with the squash. Set the squash aside to cool. Add the remaining 1 cup of warm chicken stock, Parmesan, wine, 1 tablespoon butter, rosemary, salt, pepper and nutmeg. Stir the risotto vigorously until the rice is thick and creamy, about 3 minutes.

Cut the squash in half lengthwise and scrape out the seeds, discarding the seeds. Scoop the squash from the peel and add to the risotto. Stir until incorporated. Taste and season with additional salt and pepper, if necessary