Butternut Risotto

Local butternut squash is tasty and plentiful where I live. I usually buy them from a little unmanned stand just outside of town, where I leave my dollar in a lockbox and walk away with a prime specimen. Every time I cut one open, the flesh drips with sweet juice. You’ll use just the neck of a medium squash for this recipe. For another meal, go ahead and bake off the remaining hollowed end with butter and maple syrup in a low oven. Now that, I could eat for dessert.