Roasted Jester Squash and Leek Risotto

2 Tbsp olive oil

1 jester squash, cut in half seeds removed

1-2 leeks, diced and thoroughly rinsed to remove sand/dirt

1 1/2 cups arborio (other rice will work, but will cook faster)

1 cup white wine

5 (approximately) cups vegetable or chicken stock

1/2 cup parmesan or asiago, grated

Roast Jester Squash in oven at 350˚F until tender. Remove and let cool to room temperature then scoop the meat of the squash away from the skin. Set aside.

Bring stock to a simmer in saucepan and reserve hot.

Place a large heavy sauce pan over medium heat, add the oil. Once oil is aromatic add leeks.

Cook until leeks are tender, about 10 minutes. Add the rice and stir to combine. Add the wine and cook, stirring, for 2 to 3 minutes, or until the wine has evaporated.

Reduce heat to medium-low. Add the stock, waiting for the liquid to evaporate before adding each ladle-full.

Add the roasted squash when you’ve gone through half of the stock. Stir, and continue adding the remaining stock one ladle at a time until rice is tender, about 35 to 40 minutes total cooking time.

Season with salt and pepper and stir in the cheese. Serve immediately.