melon baller, which makes it super easy.<\/strong><\/a><\/p>\nBrush olive oil on the flesh side of the squash pieces. Place pieces flesh side down on a baking pan lined with parchment paper or foil. Bake until tender, approximately 35-45 minutes. Remove from oven and let cool.<\/p>\n
<\/p>\n
Scoop flesh from half the squash into a medium bowl and mash with a fork. Measure one cup of mashed squash and transfer to a blender with 1\/2 cup of vegetable broth. Blend until smooth and set aside.<\/p>\n
Now that all the ingredients are ready to go, let’s get ready to stir.<\/p>\n
Steps<\/strong><\/p>\n\n- Heat broth to a simmer in a medium saucepan, then lower the heat to low so that the broth just stays hot.<\/li>\n
- In a large, heavy-bottomed saucepan, heat olive oil over medium heat. When the oil is hot, add the chopped onion and cook for about 3 minutes or until slightly translucent.<\/li>\n
- Add the rice to the pot and stir briskly with a wooden spoon to coat the grains with oil. Saut\u00e9 for two minutes, being sure the rice doesn’t brown.<\/li>\n
- Add dry white wine. A pinot grigio or sauvignon blanc are good choices, but just pick the variety of white wine you most enjoy drinking. Stir until the wine is fully absorbed.<\/li>\n
- Set your timer for 18 minutes, the approximate cooking time.<\/li>\n
- Begin to add hot broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup.<\/li>\n
- After 10 minutes, add the butternut squash puree. Continue to cook for approximately 8 minutes, until risotto is al dente, adding broth a half cup at a time as needed. And yes, always stirring.<\/li>\n
- Check the rice for doneness by biting into it. It should be al dente (firm to the tooth), but not hard in the center.<\/li>\n
- Stir in chopped sage (optional) and spinach. Remove from heat.<\/li>\n
- Portion into bowls and garnish with allergy-friendly parmesan cheese<\/a> <\/strong>and crispy pancetta or bacon…or omit pancetta for a delicious vegan option, as shown below. We use Violife, Just Like Parmesan<\/em>, which is available at our local Whole Foods Market.<\/li>\n<\/ul>\n