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 pieces. Lay the pieces on a sheet tray. Drizzle with oil, salt and pepper and place a little butter over each piece. Lay the herbs over the top. Roast in a 400 degree oven for 30 minutes until tender and golden brown.
For risotto: Place one piece of butternut and one piece of acorn squash in oven and heat. Finish cooking risotto in pan with chicken stock. When it's tender, add cream and season with salt, pepper and cheese. Place squash on the plate and top pieces with the risotto. Top with shaved prosciutto and a chive.