Risotto is easy to make, but it does take a bit of effort with all the stirring! This earthy recipe works well with just about any kind of squash. If you're in a hurry, use canned puréed pumpkin instead of fresh acorn squash or look for precooked butternut squash in your grocer's freezer section.

INGREDIENTS | SERVES 4

• 3 cloves garlic, minced
• ½ yellow onion, diced
• 2 tablespoons olive oil
• 1½ cups Arborio rice, uncooked
• 5 cups vegetable broth
• 2 whole cloves
• 1½ cups roasted puréed pumpkin, acorn, or butternut squash
• 1½ teaspoons sage
• ⅓ teaspoon salt
• ¼ teaspoon pepper

1. In a large skillet, sauté the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 more minutes, stirring frequently to lightly toast the rice.

2. Add ¾ cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another ¼ cup broth, stirring frequently. Continue adding vegetable broth ¼ cup at a time until rice is just tender and sauce is creamy, about 20–25 minutes.

3. Reduce heat to medium low and stir in puréed squash and ¼ cup vegetable broth. Continue to stir well and allow to cook for 4–5 more minutes.

4. Stir in sage and season with salt and pepper.

5. Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.

PER SERVING

Calories: 371 | Fat: 7g | Sodium: 1,370mg | Fiber: 4g | Protein: 6g