Alternative Thanksgiving Sides

Roasted Squash Risotto

A side dish that would be great on any Thanksgiving table!

• Winter squash (1 large butternut or 2 small acorn)
• 2 tablespoons butter, plus additional for brushing squash
• 1 large onion, finely diced
• 3 tablespoons extra-virgin olive oil
• 2 cups Arborio rice
• 32 ounces vegetable stock
• 2 cups white wine
• 1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for garnish
• 2 teaspoons Scott's Santa Maria

Directions:
Preheat oven to 375 degrees.
Slice squash in half lengthwise and remove seeds. Rub squash with salt and brush with melted butter. Place cut side down in pan and bake for 20 minutes. Remove from oven, brush with additional butter, and bake for additional 20 minutes with the cut side up. Remove from oven and allow to cool. In a small pot, heat broth on medium heat. Meanwhile, melt butter in a large pot on medium heat. Add diced onions and cook until translucent. Add olive oil and rice to the pot, increasing the heat to medium high. Cook, stirring continuously until rice is translucent (total 5 minutes), reducing the heat back to medium after 2 ½ minutes.
When rice is translucent, add 2 cups white wine and stir continuously until the liquid is absorbed. Gradually add warm broth, about 1/2 cup at a time, constantly stirring the rice with a wooden spoon, making sure the rice doesn’t stick to the bottom of the pot. Once broth is absorbed, add more, repeating for about 20 minutes until all of the broth has been used and the rice has a creamy texture.

Scoop squash out of the skin using a spoon. There should only be a very thin layer of skin to discard. Stir squash into the risotto. Break up the squash while stirring it into the risotto to create a uniform color and consistency. Stir in 1/2 cup of cheese. Season with Santa Maria.