This is a delicious seasonal side dish:
BUTTERNUT SQUASH RISOTTO
1 medium butternut squash
2 tablespoons butter
1 medium onion, chopped
1 1/2 cups uncooked arborio rice
1 tablespoon chopped fresh sage
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
4 1/2 cups chicken broth
3/4 cup grated parmesan cheese
Prick squash in several places; set in shallow baking dish and bake at 350 degrees about 50 minutes or until soft. Cool slightly, peel, remove seeds and strings and cut into half-inch cubes. Melt butter; add onion and cook over medium-high heat until onion begins to brown.
Add rice and sage, stir 1 to 2 minutes. Add nutmeg, cayenne, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low; cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in cheese. Serve immediately. Makes 6 servings.
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