Roasted Butternut Squash Risotto

This is one of those dishes I just make without paying much attention to the ingredients.  But it's a great fall dish so I'm going to do what I can do get the recipe down here.  By the way, I'm using a stock photo because we dug in before remembering to take the picture!

Ingredients:

1 smallish butternut squash
3-4 Tbsp olive oil
48 oz chicken stock
1 large shallot, finely chopped
2 cloves garlic, pressed or finely chopped
1 cup risotto
1 Tbsn butter
1/2 cup finely grated Parmesano Reggiano
Fresh sage leaves (optional)

To prepare the squash:  Preheat oven to 400 degrees.  Peel and dice the squash.  Toss diced squash in 1-2 tablespoons of olive oil.  Spread on a cookie sheet covered with aluminum foil.  Sprinkle with salt and fresh cracked pepper.  Roast the squash in the oven for 30 minutes. Remove from oven, allow to cool slightly and then puree.

To prepare the risotto:  In a large pot, bring the chicken stock to a boil and then reduce to a simmer.  In a separate large skillet over medium heat, drizzle 2 tablespoons of olive oil.  Add the shallot and the garlic, allow to soften, approximately 3 minutes.  Add the risotto.  Toss the rice in the olive oil in the pan and allow to toast for approximately 1 minute.  Add the first ladle of chicken stock to risotto, stirring occassionally.  The risotto will absorb the stock.  Continue adding ladles of chicken stock until the risotto is al dente and all the stcok in the pan has been absorbed, about 20-25 minute.  Turn the heat to low, add pureed squash, parmesan cheese and butter.  Continue stirring the risotto until the whole dish is up to temperature.  Serve immediately.  Garnish with sage leaves.

NOTE: I recommend serving this with seared scallops, but it can be a meal unto itself.  This particular recipe makes four hearty portions.