Instructions

1. Preheat oven to 400 degrees
2. Add cubed Butternut Squash, and 1 small Onion chopped to a baking sheet sprayed with non-stick cooking spray
3. Sprinkle 1 tsp Salt, 1/2 tsp Pepper, 1 tsp Italian Seasoning over Butternut Squash and toss to coat evenly
4. Place Bay Leaves on top of Butternut Squash
5. Bake 20 minutes and remove approximately 1 cup of the Butternut Squash and set aside
6. Place pan back in the oven and cook remaining Squash for 10 more minutes
7. Once cooked, discard Bay Leaves
8. Add remaining 1/2 cup of Butternut Squash to food processor and pulse until smooth
9. Start the Risotto process
10. Preheat EVOO in a medium saucepan over medium heat
11. When oil gets hot, add Onion and saute until golden color (approximately 3-4 minutes)
12. Add Rice and stir for 1-2 minutes until toasted
13. Add White Wine and cook until Wine is reduced or evaporated
14. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
15. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
16. Add in cubed and pureed Butternut Squash
17. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
18. Taste and add more Salt/Pepper if needed
19. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Pecorino Romano D.O.P. Cheese
20. Turn off heat and stir quickly until creamy in texture
21. Serve immediately
22. Set Pecorino Cheese Waffles as a decoration (see notes on how to make) or sprinkle a bit the cheese on top