Butternut squash risotto with pumpkin oil & seeds

Preheat oven to 350°f/176°c

Cut your squash in half and scoop out the seeds. Dress it with oil and salt and lay cut side down on a sheet tray. Throw it in the oven for 10-15 minutes or until the squash is tender. Let it cool slightly before scooping out the flesh and blending it smooth. Reserve.

Heat up around 1/4 c olive oil in a pan and add in a handful of raw pepitas. Gently fry over medium low heat until they turn slightly golden-around 5 minutes. Strain (save the oil) and lay the seeds on a towel to drain and season with salt and cumin to taste. Reserve.

Heat up your stock and have it nearby. Preheat a pot over medium heat and add a few tablespoons of the oil you fried the seeds in. Add the shallots and garlic and sauté for 3-4 minutes or until the shallots start turning translucent. Add 1 tbsp butter and the rice and toast, stirring often, for an additional 4 minutes. Deglaze with the white wine and cook until it’s nearly dry. Begin adding your stock a ladle or two at a time. Adding more each time the liquid In the pan has reduced and starts looking thick or dry. Repeat this process until you’re happy with the texture of your rice, for a more traditional Al dente rice you’ll use closer to 3c. For softer rice you’ll use the full 4 cups. Either way when you’re happy reduce it down until it’s thick once more and add around 1/2 cup squash puree. Taste and see if you want more but keep in mind the more you add the looser it will get and you might want to cook it down a little bit. Turn the heat to low and add your cheese and remaining butter. Taste now for salt and adjust.

Serve with fried pepitas and drizzle with pumpkin oil