Baked Squash with Tomato and Basil Risotto

Serves 4 - 6

Ingredients:

(For Squash)

4 golden nugget squashes (substitute acorn, dumpling or Danish squash)
3 tablespoons olive oil
6 cloves garlic, crushed

(For Risotto)

5 cups vegetable stock
1/2 cup dry white wine
3 tablespoons olive oil
1 onion, chopped
1 1/8 cup Arborio rice
2 medium tomatoes, seeds removed and chopped
1/2 cup freshly grated parmesan
1 tablespoon butter
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste
1/2 cup freshly grated parmesan, for serving

To prepare golden nugget squash: Preheat oven to 350 F. Using a strong, sharp knife, cut each squash in half through stem. Scoop out and discard seeds. Trim bottom of each squash half so it sits firmly. Combine oil and garlic in a small bowl, then brush on cut surfaces. Place halves, cut side up, in an oiled baking dish. Pour 1/2 cup hot water around squashes. Cover with aluminum foil, and bake for 30 minutes.

Meanwhile, to make risotto: Place stock and wine in a saucepan and bring to a boil over high heat. Reduce heat until liquid is just simmering. Keep liquid simmering.

Warm oil in medium to large saucepan over medium heat. Add onion and cook until it softens, about two minutes. Add rice and cook, stirring constantly until rice is coated with oil, about one minute. Add 1 cup liquid to rice, stirring constantly. Reduce heat and allow risotto to simmer gently, continuing to stir. As rice takes up liquid, gradually add remaining liquid, 1 cup at a time, until all is absorbed by rice and rice is al dente and creamy, about 25 minutes. Stir in tomatoes, then cover and cook over low heat for five minutes. Remove from heat and stir in parmesan, butter and basil. Season with salt and pepper.

Remove squash halves from oven and pat centers dry with paper towels. Reduce oven temperature to 225 F. Spoon risotto into each half. Place halves in oven for 10 minutes before serving. Arrange on serving plates, and accompany with extra grated parmesan.