Talk about a sleeper hit.

This. This right here. Wanna crowd pleaser that the crowd didn’t even know they wanted, but then went back for seconds? Something that screams comfort food at its finest? All the fall feels? This butternut squash risotto is all of those things and more.

Pack to the hilt with flavor. Apples, pancetta, thyme… It’s like fall on a plate.

Ingredients:

1 butternut squash, halved and seeds removed

evoo

maldon salt

4 Tbsp butter

4oz diced pancetta

1 shallot, minced

1 1/2 apples, cored and minced

1 1/2 cups arborio rice

1 tsp salt

1 cup white wine

6 - 8 cups chicken stock, warmed

1/2 cup cream

1 Tbsp thyme leaves

1 cup grated parmesan

Directions:

Preheat oven to 425.

Puncture butternut squash with forks. Rub with evoo, and sprinkle with maldon salt. Place flesh side down on a oven safe tray.

Roast 40 - 50 minutes, until fork tender.

Once cooked, remove from skin and place in a blender.

Puree until smooth

In a large sauce pan or dutch oven, melt butter over medium high heat.

Once butter is melted add in pancetta. Stirring occasionally.

Once pancetta is slightly brown, add shallots and apples. Stir until softened.

Add rice and salt. Stir until toasty.

Add in wine, and whisk until absorbed.

Add in broth, a ladle at a time, stirring until combined. Keep adding broth until rice is slightly softened.

Add in cream and stir until combined, and sauce is creamy.

Whisk in thyme and parm right before serving.