Risotto & Baked Winter Squash

• 1 lb squash
• 2 tablespoons olive oil
• 7 -8 cups chicken stock
• 1 onion
• 2 garlic cloves
• 1 12 cups arborio rice
• 1 teaspoon sage
• 14-12 cup parmesan cheese
• 3 -4 tablespoons parsley
• fresh pepper

1. Peel and cut up squash into cubes.
2. Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
3. Bring stock to a simmer and set aside.
4. Heat last tablespoon of olive oil and add diced onion and cook still soft.
5. Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
6. Add rice and cook until separated.
7. Stir in one ladleful of warm stock and add sage.
8. Keep adding stock as it is absorbed.
9. Takes about 20-25 minutes.
10. Taste and add seasoning if needed.
11. Add remaining squash another 1/2 cup of stock for that creamy risotto look.
12. Add parmesan and parsley and last add pepper.

olive oil, chicken stock, onion, garlic, arborio rice, sage, parmesan cheese, fresh pepper

Taken from www.food.com/recipe/risotto-baked-winter-squash-350306 (may not work)