Butternut Squash Risotto
1. Preheat oven to 350°F.
2. Peel squash, cut in half and remove seeds. Cut into1/2-inch cubes. Toss in 1 tablespoon olive oil, place in a roasting pan and bake for 45 minutes, or until tender.
3. Heat chicken broth in a saucepan; hold at a simmer.
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