From: Chef Tim Hockett of Lettuce Entertain You for Scoozi!, Chicago. Yield: 1 serving. Roasted Winter squash: 8 pieces butternut 8 pieces acorn squash 1 bunch thyme 1 bunch sage as needed, butter Risotto: 1 piece roasted acorn squash 1 cup risotto 6 oz. chicken stock to taste, salt and pepper 1 oz. heavy cream 1 Tbsp. Parmesan cheese 1 slice shaved prosciutto 1 piece chive, for garnish For roasted squash: Cut the butternut squash in half and scoop out the seeds. Cut the halves into four ...
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