Roasted Acorn Squash Risotto

• 1 acorn squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1/2 sweet onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon curry powder, to taste
• nutmeg, to taste
• 1 1/2 cups arborio rice, uncooked (italian style)
• 1/2 cup dry sherry (optional)
• 3 cups vegetable broth
• 1/2 cup water, heated
• 1/2 cup pecans, chopped (for garnish)
• parsley (for garnish)

1. Preheat your oven to 400 degrees.
2. Place the acorn squash, cut side down on a well oiled baking sheet.
3. Bake for about 30 minutes, or until 'fork' tender.
4. Remove from the oven, and let cool for a few minutes.
5. Scoop out the roasted squash from the skins and set aside.
6. In a heavy saucepan, heat the olive oil on medium heat, and saute the onion and garlic for 3 minutes.
7. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
8. Stir and cook for about 5 minutes.
9. Combine the water and vegetable broth.
10. Add the sherry, and 1 cup of the broth, and bring to a boil.
11. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
12. When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
13. When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
14. Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
15. Add freshly ground pepper, cover and set aside for a few moments before serving.
16. Garnish with pecans and parsley.

acorn, extra virgin olive oil, sweet onion, garlic, curry powder, nutmeg, arborio rice, sherry, vegetable broth, water, pecans, parsley

Taken from www.food.com/recipe/roasted-acorn-squash-risotto-264257 (may not work)