Rice & Butternut Squash

• 2 pounds butternut squash
• 1 cup onion cut in 1-inch chunks
• 1 cup carrot cut in 1-inch chunks
• 1 cup celery cut in 1-inch chunks
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon kosher salt
• 5 cups hot water or light stock, plus more if needed
• 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
• 2 tablespoons butter, cut in pieces
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
• A food processor; a heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

1. Trim, peel, and remove seeds from the squash.
2. Cut it into 1/2-inch cubes.
3. Using a food processor, mince the onion, carrot, and celery chunks to a fine-textured paste (pestata).
4. Put the olive oil and butter in the saucepan and set over medium heat.
5. When the butter is melted, scrape in the pestata and season with 1/2 teaspoon of the salt.
6. Cook the pestata for about 5 minutes, stirring it around the bottom of the pan, until it has dried out and just begins to stick.
7. Pour in the hot water or stock, and bring to a boil.
8. Drop in the squash, then all the rice, stirring, and remaining salt.
9. Return the liquid to the boil, cover the pan, and reduce the heat to keep the riso bubbling gently.
10. Cook for about 14 minutes, until the rice and the squash are cooked and creamy (see box, page 41).
11. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated.
12. Stir in the 1/2 cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

butternut squash, onion, carrot, celery, extravirgin olive oil, butter, kosher salt, water, italian shortgrain rice, butter, passing, heavy saucepan

Taken from www.epicurious.com/recipes/food/views/rice-butternut-squash-372252 (may not work)