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Baked Butternut Squash Risotto with Pancetta & Sage
NO SPOON NECESSARY12Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. sliced pancetta (Thinly, – diced)
- 2 lb. butternut squash (– peeled, halved, seeded and medium dice)
- 6 sage leaves (Large, – roughly diced)
- 5 Tbsp. unsalted butter (divided)
- 2 shallots (Large, – minced, about ½ Cup)
- 3 cloves garlic (– minced)
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 4 cups reduced sodium chicken stock (* – warmed on stove or in microwave)
- 3/4 cup Parmesan cheese (– freshly grated, depending on taste)
- 3/4 tsp. salt (or more to taste - divided)
- Fresh Ground Pepper (Fresh)
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