Roasted Butternut Squash, Olive and Parmesan Risotto

1 small butternut squash, pierced with tip of a knife>
2 tablespoons butter
1 medium onion, chopped or 2/3 cup chopped shallots
4 cloves garlic, minced
1 cup Arborio rice
1/2 cup white wine
1 litre warm chicken stock
6 ounces Sicilian Pitted Olives, halved
2 oz. pancetta or black forest ham
1 cup (3 ounces) grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Salt and fresh black pepper
1 Cup freshly grated Parmesan cheese

YIELD: 4 to 6 servings

COURSE: Vegetables and Sides

CUISINE: Italian


  1. Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from the skin. Chop flesh; set aside.
  2. Melt butter in a large saucepan over medium heat. Add onion, pancetta, and garlic; sauté for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add wine and cook for 2 minutes, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese, and parsley.
  3. Cook and stir for 4 minutes until the cheese is melted and the mixture is hot throughout. Season with salt and pepper.