Instructions

1. Preheat oven to 400 degrees. Prep butternut squash by peeling and chopping into chunks, discarding the seeds. Spread on a sheet pan and drizzle olive oil over the squash. Add salt and pepper to taste. Bake until fork tender.

2. Meanwhile, heat a medium saucepan over medium-high heat. Add butter, and when melted, add the onion, kosher salt, and freshly ground black pepper to taste. Sauté until softened, approximately 3 minutes. Add garlic and Arborio rice, and stir for a couple of minutes to brown the rice slightly.

3. Add the white wine, and cook until absorbed, stirring frequently. Then add 1/2 cup of the chicken broth at a time, waiting each time until the broth is absorbed. This will take approximately 20-25 minutes. Add additional salt and pepper to taste.

4. When the broth is absorbed and the rice is soft, remove from heat and add parmesan cheese. Stir to combine.

5. Use a food processor to puree the squash, reserving some for garnish. You may need to add a little chicken broth to help it along.

6. Add the squash to the cooked risotto and stir to combine.

7. Serve the butternut squash risotto with some reserved squash, the bacon, and some extra parmesan cheese