Butternut squash risotto

My personal squash staple is acorn with butter and brown sugar. This favorite from my childhood could turn anyone into a squash-lover -- or at least convince butter- and sugar-lovers that squash is an acceptable accompaniment. 

Butternut squash, acorn's shapely cousin, has a beautifully autumnal orange flesh, a smooth, dense consistency, and a fairly tiny number of seeds -- I'm sure all qualities that have kept it at the top of the squash popularity charts over the last few years. Butternut ravioli seems as ubiquitous in Italian restaurants as free bread. Also find recipes for soups, salads, stuffings ... the list goes on.

Not one to completely ignore a trend, I decided I needed some more experience with butternut before it becomes passe. My inspiration: an autumn comfort food, butternut squash risotto.

The squash holds its shape well, so cut it into smaller-than-bite-size pieces to begin with. Don't pay so much attention to the overall quantity of liquid you use -- just add a little at a time and stir, stir, stir, then repeat many times until your rice is fully cooked. 

Risotto as a main course doesn't pair well with many side dishes, but lightly-dressed green salad would balance it well, as would  a glass of that sauvignon blanc you used in from the recipe.  :)