Put squash in a large heavy pan with garlic, oil and half of the butter. Sauté over medium heat 8 minutes, stirring constantly.Add rice, cook 2 minutes, stirring to coat the rice thoroughly.Add a ladle of broth. Cook, stirring until the rice has absorbed the broth. Continue cooking, adding a ladle of broth at a time, stirring after each addition until rice is cooked, about 15 to 18 minutes.Add the rest of the butter, parsley, Parmigiano Reggiano cheese and seasoning.Serve hot.

5 2 5 5

10 oz (300 g) winter squash peeled, diced 1 clove garlic, finely chopped 3 Tbsp. (45 mL) olive oil 3 Tbsp. (45 mL) butter 1 3/4 cup (440 mL) arborio rice 5 cups (250 mL) beef broth, boiling 1 Tbsp. (15 mL) finely chopped parsley 1/4 cup (60 mL) grated Parmigiano Reggiano cheese To taste salt and ground pepper