Squash Risotto

1. 1

   Cut squash in half, scoop out the seeds, brush the cut half with oil and place cut side down in a baking dish.

2. 2

   Roast in a 400 degree oven 40-75 minutes (depending on size), until it's soft and the flesh can be scooped out easily with a spoon.

3. 3

   Once cool enough to handle, scoop the flesh into a bowl and set aside.

4. 4

   Put the butter, 2 Tbsp. olive oil, and garlic in a large saucepan.

5. 5

   Cook gently for 2 minutes, then add oregano, sage, and rice.

6. 6

   Let the rice absorb the buttery juices, then stir in a ladle of the hot stock.

7. 7

   Wait until the stock has been absorbed, then add the wine and the rest of the stock, one ladle at a time, making sure it has been completely absorbed between each addition (you'll be stirring pretty constantly between the additions).

8. 8

   Stir in the squash, mashing it with the back of a wooden spoon.

9. 9

   Stir in the lemon juice and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.