Squash Risotto

Directions

1. 1
   Cut squash in half, scoop out the seeds, brush the cut half with oil and place cut side down in a baking dish.
2. 2
   Roast in a 400 degree oven 40-75 minutes (depending on size), until it's soft and the flesh can be scooped out easily with a spoon.
3. 3
   Once cool enough to handle, scoop the flesh into a bowl and set aside.
4. 4
   Put the butter, 2 Tbsp. olive oil, and garlic in a large saucepan.
5. 5
   Cook gently for 2 minutes, then add oregano, sage, and rice.
6. 6
   Let the rice absorb the buttery juices, then stir in a ladle of the hot stock.
7. 7
   Wait until the stock has been absorbed, then add the wine and the rest of the stock, one ladle at a time, making sure it has been completely absorbed between each addition (you'll be stirring pretty constantly between the additions).
8. 8
   Stir in the squash, mashing it with the back of a wooden spoon.
9. 9
   Stir in the lemon juice and add salt and pepper to taste.