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1
Preheat oven to 400 F.
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2
Put the butternut squash cubes on a large rimmed baking sheet, drizzle a bit of oil over it and toss to coat.
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3
Spread it in an even layer.
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4
Roast the butternut squash cubes at 400 F for 30-40 minutes until tender and just starting to brown.
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5
This can either be done ahead of time or while you are preparing the rest of the meal.
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6
Just allow the squash to cook around 20 minutes before starting the rest.
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7
Heat the stock in a small saucepan over low heat and keep warm.
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8
Heat oil and butter in a large saute pan over medium heat.
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9
Add onion.
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10
Soften onion for 2-3 minutes then add garlic and cook for another 2-3 minutes until onion is starting to brown.
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11
Add rice and cook briefly to ensure its well coated in oil/butter mixture.
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12
Add wine, stir and cook until all the liquid is absorbed.
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13
Add stock a bit at a time (around 1/2 to 1 cup at a time), adding more as the last is absorbed.
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14
Stir now and again as it cooks.
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15
I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more.
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16
In all it takes around 20 minutes.
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17
Meanwhile mash around 1/2 cup of the cooked squash.
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18
Once all the stock is absorbed, check to make sure rice is cooked (if not then add a little more stock).
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19
Then add arugula and stir it in so it wilts.
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20
Add Parmesan and mashed squash and stir well.
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21
Add chicken and remaining squash, stir and serve.
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22
Recipe adapted from The Pioneer Womans Butternut Squash Risotto.
