all time and going into wintertime is such a great time for comfort foods.

When all types of squash are available from the stores and especially the local farm market stands, I enjoy utilizing various squash and making it the main ingredient of a dish. When you mix something so sweet as butternut squash with creamy risotto, you have a winning combination.

Risotto presented with your favorite green salad and a slice of crusty bread, you have a unique and filling dinner.

Risotto can be the star of the meal or served as a side to a juicy steak. Served with the fall beverage of your choice and some friends or family, wonderful, decadent, seasonal and delicious butternut squash risotto is a winning plate.

Butternut Squash Risotto

1 medium-sized butternut squash (1-2 pounds)

1½ cups Arborio rice

1/3 cup Parmigiano-Reggiano cheese, finely grated

4 cups (1 quart) of chicken stock

2 shallots, finely diced

1 garlic clove, finely minced

2 tablespoons olive oil plus more for roasting squash

2 tablespoons unsalted butter, room temperature

½ cup of semi-dry white table wine

Salt and black pepper, to taste

A small pinch of nutmeg (optional)

Fresh sprigs of parsley (optional garnish)

Preheat oven to 400 degrees Fahrenheit.

Cut the thicker part of the squash into bite-size pieces and the bulb part of the squash in half. Take out the seeds and season the two halves with olive oil, a sprinkle of salt and black pepper. Grate a little bit of fresh nutmeg or sprinkle a little jarred nutmeg onto the squash. Mix all the squash ingredients together, to coat all the pieces. Place the squash pieces on a parchment-lined baking sheet, making sure that the fleshier part of the bulb half of the squash is facing down. Bake squash for approximately 45 minutes, or until softened and taking on rich color. Set aside to cool a little. Puree the bulb halves in a food processor until smooth.

In a medium-sized sauce pan, heat the chicken stock to a very low simmer. In another medium pot over medium heat, add olive oil, shallots and garlic. Saute until vegetables are softened. Add rice and toast the rice for a minute or so until it begins to look chalky but not browned.

Slowly pour in your wine. Cook until the wine is completely evaporated and soaked into the rice. Then, over medium low heat, add your stock a little at a time. You ladle the stock into the rice, so that it is almost completely absorbed each time. Repeat this step until all of your stock is added and combined. Cook risotto until the rice is al dente. It should not be mushy, and still have a bite to it. (Note: Halfway through cooking your risotto, add the squash puree and gently fold in.) When your risotto is done cooking, add the roasted diced squash, your butter and your grated parm right at the end and immediately before serving. Taste for seasoning and cover with a lid for 3 minutes. Don’t lift the lid. The last few ingredients have to warm through and the starches in the rice have to relax.

Spoon gently into a nice serving bowl, plate individual portions or a nice creamy side dish. Garnish with fresh sprigs of parsley and extra grated cheese if you wish.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.