Steps: |
| -Preheat the oven to 375 degrees. |
| -Cut the squash in half lengthwise and scoop the seeds out with a small spoon. If using a different type of squash, simply adjust the baking time. |
| -Brush the cut side of the squash with the olive oil and season liberally with salt and pepper. Season with a small amount of chile flakes. |
| -Place the squash in a roasting pan or casserole dish (seasoned side facing up) and add 3/4 of a cup of water to the pan. |
| -Roast for approximately 30 minutes until the flesh is easily pierced with a fork. |
| -Remove the squash from the oven, cool and then scoop the flesh out of the shell. Pass the squash through a tamis or food mill, and reserve. |
| -Heat a heavy bottom Dutch oven to medium-high; add 3 tablespoons of olive oil. |
| -Add the rice and turn the heat down to medium. Continue stirring to coat with the oil and slowly toast the rice. (Learn How) |
| -Once the rice has a hint of golden color, add the onions and saute for 1 minute (or less if the rice is turning too brown). |
| -Add all of the wine and stir while it evaporates; add the thyme. Add 2 cups of the hot stock after the wine evaporates; continue stirring. |
| -Once the 2 cups evaporate, add the stock in 1-cup increments. The key to making a creamy risotto is in the stirring. |
| -Make a small well of stock in the center of the rice and feverishly stir only in this well until the stock evaporates. |
| -Then incorporate all of the rice and make a new well; repeat. With each addition of liquid you will see the starch building up. |
| -You are knocking the starch off of the rice and making the risotto creamy. |
| -On the last addition of liquid, add the squash puree. The rice will be al dente (soft with a firm center) when it is ready. |
| -Add the parmesan and butter, and stir to incorporate. Season to taste and serve immediately. |
| -If you want to parcook the rice for later use, stop before the last addition of liquid and do not add the butter and cheese. |
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