A perfect fall dish - warm, filling, and so delicious. The sweetness of the squash is offset by the richness of the sausage and ricotta, the slight crunch of carrots and celery, and little bursts of tart cranberries. Make it with acorn or other smallish squash and give each person a half for a whole meal, or use a big butternut and serve alongside roast chicken and Brussels sprouts or a kale salad. The filling also makes an excellent gluten-free substitute for stuffing, come Thanksgiving!
You could easily sub any winter squash for the pumpkin, and bacon for the pancetta. The basic risotto method lends itself to a variety of additions, and squash is one of the best. Even though it takes a while, it's very easy and the end product is SO good.
This recipe is from the Food Network.
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