Cutting and peeling a butternut squash might seem difficult, but don’t let that scare you away from this dish. Start by slicing off the top and bottom, making it stable and easy for you to peel. Once peeled, cut in half lengthwise, scoop out the seeds and cube. If you’d rather, you can also find packaged cubed butternut squash at Trader Joe’s, Costco, and many other grocery stores.

Ingredients:

  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 1/2 cups cubed peeled butternut squash
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh sage
  • 7 cups chicken broth
  • 1 tablespoon butter
  • 1 finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Heat 2 tablespoons oil in skillet over medium heat. Cook squash till tender (about 5­–7 minutes). Add sea salt, pepper, and sage. Set aside.
  2. Bring 5 cups broth to boil in saucepan; reduce to simmer.
  3. Heat 1 tablespoon each of butter and olive oil in heavy 4–5 quart sauté pan over medium heat.
  4. Add onion. Sauté for 2 minutes till translucent. Add rice to mixture and stir until all grains are coated.
  5. Using ladle, start adding simmering broth 1/2 cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding another. This will take 20–25 min. Rice will be slightly al dente. Season with salt and pepper to taste and keep adding simmering broth, 1/2 cup at a time, stirring until soft and fairly loose. Most of broth should evaporate but it should not be dry. You might not need all the broth. The rice should be soft, not mushy.
  6. Stir in squash. Taste for seasoning!