Risotto & Baked Winter Squash

Directions

1. 1
   Peel and cut up squash into cubes.
2. 2
   Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
3. 3
   Bring stock to a simmer and set aside.
4. 4
   Heat last tablespoon of olive oil and add diced onion and cook still soft.
5. 5
   Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
6. 6
   Add rice and cook until separated.
7. 7
   Stir in one ladleful of warm stock and add sage.
8. 8
   Keep adding stock as it is absorbed.
9. 9
   Takes about 20-25 minutes.
10. 10
    Taste and add seasoning if needed.
11. 11
    Add remaining squash another 1/2 cup of stock for that creamy risotto look.
12. 12
    Add parmesan and parsley and last add pepper.