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1
Preheat oven to 375F.
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2
To make Squash Puree:
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Cut a squash in half lengthwise, and remove its seeds.
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Rub its insides with olive oil, and season it with salt and pepper.
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Place squash on a baking sheet, flesh side down.
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Cook about 30 minutes, or until squash is soft.
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Remove it from oven, and puree 1 cup squash flesh in a blender or food processor with butter, syrup and rosemary until smooth.
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Season with salt and pepper, and set it aside.
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Dice 1 cup of roasted squash, and set it aside.
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To make Squash Risotto:
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Heat oil in a large saucepan over medium-low heat, and add onion.
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Cook onion for 1 to 2 minutes, but do not brown it.
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Add rice, and when it is hot, add wine and cook, stirring well, until rice absorbs wine, about 2 minutes.
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Begin to add stock 1 cup at a time, stirring constantly and cooking until stock is absorbed.
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Repeat process until all stock is used up, for 20 to 30 minutes.
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Stir in Squash Puree, roasted squash and butter.
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Season with salt and pepper, and serve.
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Wine Suggestions
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With flavors of squash and maple syrup dominating this dish, go for a Viognier such as the California R.H. Phillips or a Meridian Gewurztraminer, both just slightly sweet enough to balance this comfort food.
