Butternut Squash Risotto

Squash puree

2 medium butternut squash

1 cup brown sugar

8 ounces butter, softened

4 tablespoons honey

Kosher salt

Pinch of fresh thyme leaves

Risotto

½ pound sweet onion, finely diced

½ cup olive oil

1 box (2.2 pounds) Arborio rice

1 cup white wine

10-11 cups vegetable, Parmesan or chicken stock, hot, divided

6 ounces butter, cold

1½ cups Parmesan grated

Maple Mascarpone Cream

1 cup mascarpone cheese

2 ounces pure maple syrup

For the puree: Heat oven to 350 degrees.

Split the squash in half; scrape out seeds. Toast seeds, if desired, for garnish.

Rub butter over squash and sprinkle brown sugar, honey, a pinch of salt and thyme leaves. Bake 70 minutes. Let cool and take off skin and puree pulp. This can be done a day or two in advance.

To par-cook the risotto: Saute the fine diced onions in olive oil. Add the rice after the onions are wilted; coat the rice well in the hot oil.

Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Reduce 1 to 2 minutes before adding 6 cups stock. Add stock 1 cup at a time, stirring until it all absorbed. Take off heat and cool and refrigerate until needed the next day or two.

For the cream: In a medium bowl, stir together mascarpone and syrup until well combine. Refrigerate until ready to use.

To assemble the risotto: Measure 4 cups squash puree and combine in a sauce pan over medium heat with the par-cooked rice; stir and cook until heated through.

Slowly add 4 to 5 cups hot stock until rice is cooked, but still al dente. Turn off heat and add butter and cheese and adjust seasonings to taste.

Drizzle with maple cream and serve with toasted seeds if desired.

Serves eight.

Chef Mark Grimes, Pinstripes, South Barrington and Northbrook