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Butternut Squash and Apple Risotto
Ingredients
  • 1 ½ lb butternut squash halved and seeds/pulp scooped out
  • 3 Tbsp extra virgin olive oil
  • 3 ½ cups chicken stock
  • ¼ lb pancetta cut into three thick slices, then cut into ¼ inch dice
  • 1 apple (I like Gala or Braeburn), peeled, cored and cut into a ¼ inch dice
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • ½ cup dry white wine
  • ¼ tsp freshly ground nutmeg
  • ¼ cup parmesan grated
  • 1 ½ Tbsp unsalted butter
  • 1 Tbsp fresh thyme minced
  • Minced thyme for garnish
Steps
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