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. arborio rice
1⁄3 cup dry white wine
1⁄3 cup Crave Brothers Farmstead Classics Mascarpone Cheese
to taste, salt and pepper
as needed for garnish, 1 Granny Smith apple, thinly sliced
for garnish, 1 Tbsp. aged balsamic vinegar
Preheat oven to 400°F. Drizzle each half of squash with olive oil, then sprinkle with salt and pepper. On nonstick sheet pan, add squash face-down. Place in oven; bake until flesh is golden brown and cooked through. Remove flesh, place in blender and puree. In medium mixing bowl, add pureed squash, maple syrup, cayenne pepper, paprika, salt and pepper to taste. Mix; set aside.
In medium saucepan, add broth and water, bring to a boil, and turn down to simmer; hold. In 5-qt. saucepan over medium heat, add 3 Tbsp. butter. Melt. Add onions, stirring occasionally until softened, about 5 minutes. Stir in rice; cook, stirring, for 1 minute. Add wine, stirring and cooking until liquid is absorbed, about 1 minute. Stir 1 cup simmering broth into rice, stirring constantly, keeping at a simmer until absorbed. Continue cooking, adding broth about 1 cup at a time, stirring frequently to let each addition get absobed before adding the next. Continue until rice is just tender and creamy looking, but still al dente, about 18 to 22 minutes. Remove from heat. Stir in mascarpone cheese, 1 cup butternut squash puree and remaining 3 Tbsp butter. Season with salt and pepper. Garnish with apple slices and a drizzle of balsamic vinegar. Serve immediately.
PHOTO: Crave Brothers Farmstead Classics
