Butternut Squash Risotto

You know its fall because Wegmans has lots of fresh squash all over the produce department!! YUM!  I could not resist buying some butternut squash this week.  Leaves are falling, the temperature is dropping and October is just around the corner so what's better on a fall dinner menu than squash!

I have been making risotto for a couple years now, and feel that I have finally mastered the dish, and boy do I just love it!  I have made a number of different risotto's, but last night I combined risotto with roasted butternut squash to make a tasty, colorful meal.

Squash:

2-3 cups butternut squash (3/4 inch cubes)

fresh sage

olive oil

salt and pepper

Mix ingredients, bake at 350 degrees for 45 minutes.

When done, I left in oven   to keep warm until risotto was done.

Risotto:

1 cup arborio rice

2 cups chicken broth

1 cup white wine

1 small onion finely chopped

2 cloves garlic minced

thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

1/4 cup provolone cheese

In pot heat butter, oil, onions, garlic, thyme salt and pepper.

Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  

Add  next cup of broth once the liquid is soaked up in risotto.

Keep stirring!

Add 1 cup white wine.

Once all liquid is about all absorbed, add cheeses.

Add butternut squash, mix well, ENJOY :)