Directions

1. Cook bacon till crisp. Drain on paper towels and set aside. 

2. Preheat oven to 400 degrees. Peel and chop butternut squash into chunks, discarding the seeds. Spread on a sheet pan and drizzle with olive oil. Add salt to taste. Bake until fork tender about 25-30 minutes.

3. Meanwhile, heat a medium to large saucepan over medium-high heat. Add butter, and when melted, add the onion, salt to taste. Sauté until softened, approximately 3 minutes. Add rice, and stir for a couple of minutes to brown the rice slightly.

4. Add the 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 to taste.

5. When the broth is absorbed and the rice is soft, remove from heat and add Parmesan cheese to taste. Stir to combine.

6. 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.

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

8. Serve the butternut squash risotto with some reserved squash, the bacon, and some extra Parmesan cheese.