Ingredients

• 1 butternut squash, 1-1 1/2 pounds
• 1 yellow onion, chopped
• 2 tablespoons EVOO
• 1 small fennel bulb, chopped
• 1 cup Arborio or other risotto rice
• 3-3 1/2 cups reduced sodium chicken broth
• 1 teaspoon sea salt
• 1/2 teaspoon fresh sage, chopped
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter
• 2/3 cup finely grated parmigiano-reggiano cheese

Directions

1. Preheat the oven to 400 degrees.

2. Prick the squash in several places with the tip of a knife.

3. Place in a small baking dish or pie plate and roast in the oven, turning once or twice for 50-60 minutes, until the squash is soft and the skin is starting to brown.

4. Slit the squash lengthwise and let cool. When cool enough to handle, peel off the skin, scoop out the seeds and any strings, and cut the squash into large chunks.

5. In a large heavy pot, stir the onion into the olive oil over medium heat. Cover and cook for 3-5 minutes until the onion is soft and translucent.

6. Stir in the fennel, cover, and cook for 3 minutes longer. Uncover, raise the heat to medium-high heat and cook, stirring occcasionally for 5-7 minutes until the fennel is soft and the onion is golden and beginning to brown.

7. Add the rice. Cook, stirring, for 2-3 minutes, until the rice turns opaque.

8. Pour in 1 cup of the broth. Add the salt, sage, and nutmeg.

9. Cook, stirring, for about 3 minutes, until most of the broth is absorbed.

10. Stir in another 1 cup of the broth and add the squash, stirring to blendi it with the rice. Add another 1 cup broth, reduce the heat to medium, cover, and cook, stirring once or twice, for 15 minutes, or until the liquid is mostly absorbed and the rice is tender but still firm.

11. Stir in the butter until melted. Then add the cheese. Season with additional salt to taste and serve.

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