Serves 4-6

Ingredients

• 2-3 lbs. winter squash
• 5 C chicken broth
• 1 C dry white cooking wine
• 1 medium leek, chopped
• 1 Tbp olive oil
• 1 1/2 C Arborio rice
• 1 tsp minced garlic
• 1/2 tsp ground cumin
• 5 Tbp Parmigiano-Reggiano
• 1 tsp salt
• 1 1/2 tsp chopped fresh sage or 1/2 tsp dried (optional)
• 1-2 bunches coarsely chopped greens

Preparation

Preheat the oven to 450 degrees F. Halve the squash, deseed it and then cut it into slice about 2 inches wide. Season all of the slices with salt. Roast them skin side down in a shallow baking pan in the middle of the oven until tender and golden, about 40-50 minutes. Note that if the squash is too hard to slice, you can put it in the oven for 15 minutes to soften it, take it out and then slice it up.

While the squash is roasting, bring the chicken broth to a simmer and set aside. Meanwhile, cook the leek in olive oil in a 4-quart, heavy pot over moderate heat, stirring until softened, for just under 10 minutes. Add the rice, garlic, and cumin, warming the rice to the touch. Add white wine and cook at a strong simmer, stirring frequently, until the wine is absorbed. Continue simmering and adding chicken broth 1/2 cup at a time, stirring regularly and letting each addition be absorbed before add the next, until rice is creamy-looking but still al dente, about 20 minutes total.

Stir in the squash pieces, then stir in the cheese, salt, sage, and greens. Continue to cook, stirring, for a minute. If necessary, use remaining broth to thin the risotto.

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