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1
Preheat the oven to 400F.
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2
Place each squash half on a square of aluminum foil and dot each with 1 tablespoon of the butter.
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3
Chop a few springs of thyme in half and add to the cavities along with 1 garlic clove each.
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4
Drizzle with olive oil and sprinkle with salt.
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5
Wrap each half in the foil and place on a baking sheet.
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6
Roast in the oven until tender, 1 hour to 1 hour and 15 minutes.
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7
Remove from the oven, remove from the foil, and set the squash aside to cool.
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8
When the squash is cool enough to handle, scoop out the flesh and put through a sieve to catch any fibers.
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9
You should end up with about 1 1/2 cups of smooth puree.
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10
Heat the stock in a saucepan and keep warm on the stove.
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11
In a large saute pan over medium heat, heat 2 tablespoons of the butter.
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12
Add the onion and saute until soft but not colored, 2 to 3 minutes.
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13
Add the rice and stir to coat.
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14
Add the wine and cook, stirring, until the wine is absorbed by the rice, 5 to 6 minutes.
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15
Add a pinch of salt.
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16
Add 1 cup of the stock.
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17
Cook, stirring occasionally, until the stock is absorbed.
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18
Add another cup of stock, stirring, until absorbed, 5 to 6 minutes.
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19
Add the squash puree and stir to incorporate, then add another cup of liquid.
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20
When this stock is absorbed, taste the rice.
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21
It should still have some chew but be tender to the bite.
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22
If necessary, add the remaining 1 cup stock in stages until the rice reaches the desired consistency.
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23
Remove the pan from the heat and add the cheese and remaining 3 tablespoons butter.
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24
Stir gently and season to taste with salt.
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25
Divide among 4 plates.
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26
Drizzle with hazelnut oil and serve.
