Acorn Squash Risotto With Duck And Sage

Directions

1. Preheat oven to 400 degrees.
2. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 tsp. of the extra virgin olive oil, and place squash, cut side down on the baking sheet. Bake for 20 min, or possibly till tender. Allow to cold, and then peel and dice the flesh into 1-inch cubes.
3. In a sauce pot heat the remaining oil, add in shallots, and cook for 3 min. Stir in the rice, and saute/fry, stirring for 1 minute. Stir in the stock, 1 tsp. salt, and a healthy pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer till rice is tender about 18 min. Mix in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 min.
4. This recipe yields 4 servings.