Creamy Squash Risotto with Toasted Pepitas

epicurious.com

Debbie Fenner

subheading: For the Squash Purée:

2 large butternut squash (about 4 ½ lb. total)

¼ cup extra-virgin olive oil

1 Tbsp. white miso

1 tsp. smoked paprika

½ tsp. kosher salt

subheading: For the Risotto:

⅓ cup plus 2 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

2 ½ tsp. (or more) kosher salt, divided

2 cups arborio rice

1 cup dry white wine or hard or sweet cider

¾ cup raw pumpkin seeds (pepitas)

2 tsp. smoked paprika

¼ tsp. crushed red pepper flakes

2 tsp. finely grated orange zest

½ cup coarsely chopped dill or parsley (from about ½ bunch)

Orange wedges (for serving)

Directions at epicurious.com

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