-
1
FOR THE SQUASH: Preheat oven to 400 degrees. Slice squash in half lengthwise. Place open side down in an oiled baking dish, and roast until the squash is soft when pierced with a fork, about 40 minutes. When cool, measure and scoop the two cups needed for the risotto, mashing to form a smooth consistency if necessary. You will probably have more than you need; the rest can be frozen.
-
2
FOR THE RISOTTO: In a large pot, warm the stock over low heat. It should be warm when adding to the rice.
-
3
Warm another large pot over medium-low heat. Saute the onions in the butter or oil until soft, about 5 minutes, stirring regularly.
-
4
Add the rice, sage and rosemary and stir frequently until the rice becomes translucent around the edges, another 5 minutes or so.
-
5
Add the wine and stir. It's not really necessary to stir risotto constantly, as is tradition. Instead, stir the risotto frequently, and check on it regularly.
-
6
When the wine has been mostly absorbed, begin adding the warm stock, one cup at a time. Again, continue to stir at regular intervals, but don't be afraid to leave it alone for a bit.
-
7
As each cup of stock is absorbed, add another. If you have added four cups of stock and find that the rice is still not cooked, add the fifth cup in quarter cup increments, checking often to see if the rice is done.
-
8
When the rice is cooked, add the parmesan and blend with the rice. Next, fold in the butternut squash and the toasted walnuts, and stir. Add salt and pepper to taste.
-
9
Garnish with a few walnuts and a sprig of rosemary or a sage leaf, and serve.
