Tuscan Risotto Stuffed Turban Squash

ACTIVE TIME: 45 MIN. I TOTAL TIME: 1 HR. 30 MIN. I SERVES: 4

Ingredients:

• 3 tablespoons of butter
• 1 small yellow onion, finely diced
• 5 cloves of garlic, minced
• 4 oz. diced pancetta
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups of roasted turban squash, cubed
• 4 – 6 cups of vegetable broth
• 1/2 cup shredded Four Cheeses Asiago, Fontina, Parmesan, Provolone blend
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 1/2 teaspoon basil
• A dash of crushed red pepper flakes
• Salt and freshly ground black pepper

Instructions:

1. Start by roasting the turban squash at 400° in a baking dish for 30 – 45 minutes, depending on the size of the squash. You’ll want the outside to be slightly soft to the touch. (Note: You can pre-roast and cube the squash ahead of time to plan ahead.)
2. When the squash is just about done roasting, sauté the diced onions and half of the pancetta with the butter over medium-low heat.
3. When the squash is ready, carefully slice the bottom portion of the squash off and remove the insides, using the knife to cube it as you go. Set aside.
4. When the onions become translucent, add in the minced garlic and cubed squash. Stirring until the garlic becomes fragrant. Add in the Arborio rice and continue to sauté on medium-low heat for 5-10 minutes. Stirring frequently until the rice grains begin to become clear.
5. Season with the dried herbs and crushed red pepper flakes.
6. Add the 1/2 cup of white wine and allow most of the liquid to evaporate, continuing to stir frequently.
7. Slowly add the vegetable broth to the rice 1/2 cup at a time – continually stirring and allowing the rice to soak up most of the liquid before adding more. Repeat this step until rice is Al dente and creamy. This will take about 20-25 minutes.
8. While the risotto is cooking, pan fry the remaining pancetta for topping.
9. To finish the risotto, gently fold in the cheeses and season with salt and pepper.
10. Serve this hearty risotto right away with the reserved crispy pancetta sprinkled on top.