Rosemary Squash "risotto"

Directions

1. 1
   Heat a large pot or Dutch oven over medium high heat.
2. 2
   Add the oil and the squash (should mostly fit in a single layer), stirring constantly until squash begins to darken (caramelize).
3. 3
   Once lightly browned reduce heat to medium and add the onions.
4. 4
   Cook a few minutes, stirring frequently as the onion will also begin to caramelize.
5. 5
   Add garlic and cook a minute more until fragrant.
6. 6
   Add white wine and stir.
7. 7
   Reduce heat to low.
8. 8
   Add 1 cup chicken broth, rosemary and continue stirring.
9. 9
   Add more chicken broth until squash is just cooked tender.
10. 10
    You want to add as little broth as possible because the finished sauce should be more of a glaze than a gravy or soup.
11. 11
    Once the squash is cooked, remove from heat and stir in the cheese, sunflower seeds and season to taste with salt and pepper.