1 winter squash (Butternut, Buttercup, Acorn or small pie pumpkin)
Salt and pepper
4 tablespoons butter
1 ounce extra-virgin olive oil
1 medium onion, small dice
2 garlic cloves, sliced thin
5 sage leaves, sliced thin
1⁄8 teaspoon nutmeg
1 1⁄2 cups Arborio rice
5 cups stock (chicken or vegetable)
1 1⁄2 cups heavy cream
Juice of half a lemon
Pecorino Romano or Parmesan cheese for shaving

Peel the skin off of entire squash and cut the squash in half. Cut one of the squash halves into a small dice. Bring lightly salted water to a boil and blanch diced squash until al dente. Take other half of squash and rough chop, cook in lightly salted water until cooked through and purée in blender until smooth. Season with salt and pepper. Place a heavy-bottomed pan on medium-high heat, add butter and oil; cook until butter begins to brown slightly. Add onion, garlic, sage and nutmeg; cook on medium heat until onions are translucent. Stir in Arborio rice and cook on medium heat while slowly stirring until rice begins to slightly stick to the bottom of the pan. Add squash purée and half of the stock, continue to stir. Once the first half of stock has absorbed add in the remaining stock and cream, continue to stir. Cook for about another 7 minutes on medium heat; checking often for the doneness of the rice (it should have a slight bite to it when ready). When finished, the risotto
should be creamy and not stiff. Add the diced squash and warm through, if need be; add a small amount of stock until desired consistency is reached. Season with salt, pepper and the lemon juice. Garnish with shaved Pecorino or Parmesan. Serves 4–6 as entrée portions.