Ingredients:

1. 1 small butternut squash (about 1.5 pounds)

2. 1 and 3/4 cups chicken or vegetable broth

3. 1/2 cup water

4. 1 small onion, chopped

5. 1 large garlic clove, sliced thin

6. 1 and 1/4 tsp gingerroot, peeled and minced

7. 3 Tbsp butter (or olive oil)

8. 1/2 cup Arborio rice

9. 1/4 cup dry white wine

10. 2 Tbsp chopped fresh chives

Butternut Squash Risotto

Instructions:

1. Preheat oven to 450F

2. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4 inch cubes. Put remaining half, cut side down, in oiled shallow baking pan with diced squash. Baked, stirring diced squash occasionally, until tender, about 20 minutes. Scoop the flesh out of the halved squash and chop coarse.

3. Bring broth and water to a simmer on stove

4. In a pan, cook onion, garlic and ginger in fat over low heat until softened. Add rice, stir constantly for 1 minute.

5. Add wine and cook, stirring, until absorbed

6. Stir in 1/4 cup of broth at a time, stirring constantly until absorbed, before adding another 1/4 cup of broth. Keep rice at a low simmer.

7. When half of the broth has been added, add the squash to the pan

8. Resume adding the broth, 1/4 cup at a time and stirring until all broth is added and the rice is tender, about 20-25 minutes.

9. Add chives and salt and pepper to taste

Serves 2