Butternut Squash Risotto

Pre-heat oven to 450 degrees

Prep time: approx. 90 mins including the roasting time for the vegetable

Yield: 2-4 servings

Cut your butternut squash in half and scoop out the guts.

Slice the squash into slices about 1 or 2 inches thick.

Place on a baking tray or pan and put in the oven for about 45 to 50 minutes.

Check it with a fork to see if it's soft.

Run a knife just above the skin so you have one big piece of squash flesh.

Chop up 2 of the slices into cubes and put them aside for the end of the recipe.

Puree the rest of the squash. You may need to add a little water to thin it out as it can be very thick.

I used about one cup of puree for the risotto and put aside for baby food.

Bring your stock to simmer in one pot as you're getting your other vegetables ready.

You only want to add hot stock to a risotto.

Sautee onion, garlic and zucchini in a good glug of olive oil until they smell great and start to soften a bit.

Add the rice and stir around to coat it in the oil. Stir for a minute or so but when it starts to stick it's time to move on to the stock.

Add the stock to the rice about one cup at a time and stir.

Allow each new amount to be absorbed by the rice before adding the next.

It will take about twenty minutes or so.

Once you've got the fourth cup of stock incorporated start tasting the rice. It should be al dente, which means that you don't want completely mushy rice.

Add the cup of pureed squash, the sage and the nutmeg.

Then throw in the parmesan and the cubed squash.

Taste again before adding salt and pepper, if needed.