I've made a lot of butternut squash risottos over the years, and this one is the most flavorful. The Parmesan and chives are important, don't skip them! I leave out the ginger, even though I love ginger, but not in this dish. Definitely bake it in the oven, with a little olive oil, salt and pepper. The recipe varies depending on how you cook the butternut squash. I make this almost every year for Thanksgiving, because my family requests it. More amazing than any restaurant risotto I've ever tried. I added 1/2 c parmesan cheese and 3 tsp chopped fresh sage at the end. I roasted the squash in 3/4" dice and just mixed it halfway through brothing. I made this recipe doubled, with a rather small squash (1.5 lb), upped the garlic, and skipped the ginger and chives. I've made this recipe EVERY Christmas and Thanksgiving since I first got the issue in is truly amazing ! Make sure you at least quadruple the garlic and ginger and the dice for the squash can be bigger. This recipe was really great! It wasn't too heavy which was nice! It reminded me of this other recipe I tried in this ebook: I roasted all the squash in cubes then did the risotto like it said and added meyer lemon zest at the end since I didn't have chives. We love risotto, but will be making other recipes of it & roasting our butternut squash as usual. Also, while it cooked beautifully, some of my family thought that our regular, roasted butternut squash was better. I made this for 6 & it was fairly time-consuming. Also a couple tablespoons of grated parmesan. I followed the suggestion of a previous reviewer and diced the whole stalk of the squash and baked both halves of the round part to use as mashed squash. I used, 2T butter for the doubled recipe. If you are looking for a lowfat risotto, this is a great recipe. I'm making it for Thanksgiving as a side for 15 guests.
The recipe says the yield is for 2 people.
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