- 3 1/4 cups peeled, cubed butternut squash (or pumpkin)
- 1 tablespoon olive oil
- 4 cups stock
- 1-2 cloves fresh minced garlic
- 1 onion, diced
- 1 cup baby spinach leaves
- 6 ounces feta cheese, cubed (I prefer an aged French goat feta)
- salt and pepper
- 2 cups Arborio or Risotto rice
- 1/4 cup toasted pine nuts (optional)
- Preheat oven to 400. Brush a baking dish with olive oil.
- Place squash in a steamer over 1 inch boiling water and cover. Cook until tender but still firm. Transfer squash to baking dish and brush with olive oil. Season with salt and pepper and bake in oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice and cook for 1 to 2 minutes. Slowly add broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the squash is almost done, place feta on baking sheet and bake in oven until the cheese is hot and beginning to melt along the edges (only takes about 2 minutes).
- Mash 3/4 of the squash and stir it into the risotto with the spinach. Toss in the pine nuts, if desired. Scoop the risotto onto serving dish/bowl and top with remaining squash cubes and heated feta.