Mascarpone Butternut Squash Risotto

Mascarpone Butternut Squash Risotto

Yield: 4 to 6 servings.

Squash Puree:
1 medium butternut squash, halved, seeds removed
as needed, olive oil
to taste, salt and pepper
2 Tbsp. maple syrup
1⁄8 tsp. cayenne pepper
1⁄8 tsp. paprika

Risotto:
3 cups chicken broth
1 cup hot water
6 Tbsp. unsalted butter, divided
½ white onion, finely chopped
½ lb.

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