butternut squash risotto

Preheat oven to 450°

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled, shallow baking pan with diced squash and season with salt & pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and lightly browned, 15-20 minutes. Scoop out flesh of the halved piece, holding in kitchen towel, and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic and ginger root in butter over moderately low heat, stirring until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until about 1/2 of broth has been added.

Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking, but still al dente, about 18 minutes.

Stir in chives and salt and pepper to taste. Spoon risotto into two shallow serving bowls and garnish with chives and Parmesan curls.