• 1 pound butternut squash, peeled and seeded
• salt 3/4 cup Arborio rice
• 4 tablespoons butter, cut into small pieces
• 1/3 cup freshly grated Parmigiano-Reggiano

Cut the squash into cubes. In a saucepan, bring 21/2 cups of water to a boil. Add salt and the squash, and sauté for 3 minutes. Add the rice, and cook, stirring often until the liquid is absorbed and the rice and squash are tender. If the pan is dry before the ingredients are tender, add more water. Remove from the heat, stir in the butter and cheese, and serve immediately. Serves 4

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