Yield: 4 to 6 servings. Squash Puree: 1 medium butternut squash, halved, seeds removed as needed, olive oil to taste, salt and pepper 2 Tbsp. maple syrup 1⁄8 tsp. cayenne pepper 1⁄8 tsp. paprika Risotto: 3 cups chicken broth 1 cup hot water 6 Tbsp. unsalted butter, divided ½ white onion, finely chopped ½ lb. arborio rice 1⁄3 cup dry white wine 1⁄3 cup Crave Brothers Farmstead Classics Mascarpone Cheese to taste, salt and pepper as ...

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