Roasted Butternut Squash, Chicken and Parmesan Risotto

I'm all about the fall food....ahhh squash - so good!!  I didn't think Ross would like this meal, cause he is kinda weird with rice - but he liked it a lot!  It was so good with the roasted butternut squash - it gave it the perfect flavor!!  I think you could probably add some mushrooms too - might try that next time.  Takes a little bit of time to make - but if you start it all together, it took about 40 minutes from start to finish.  Worth it too!!

Picky Palate - 6 servings

Ingredients:

2 Cups fresh butternut squash, diced into 1/2 inch cubes

2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Lawry’s garlic salt with parsley

1 Tablespoon butter
12 oz bag Arborio rice

1 large onion, chopped
2 cloves fresh garlic, minced
4 Cups chicken broth
1/2 Cup fresh grated Parmesan Cheese
2 Cups cooked chicken, cubed
1/4 Cup fresh parsley, finely chopped

Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

In the meantime, melt butter in a large saucepan or skillet over medium heat. Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, continuing this process until broth is used up and rice is cooked. Then stir in Parmesan cheese, chicken and parsley. Stir in butternut squash right before serving.