On Tue, 22 Aug 2017 14:04:53 -0500, Sqwertz >
wrote:

>On Tue, 22 Aug 2017 07:59:58 -0600, graham wrote:
>
>> My favourite uses butternut squash.
>> Butter
>> 275g diced squash
>> 85g onion
>> 370g Arborio
>> 125ml white wine
>> 1.5l chicken broth
>> 80g grated Parmigiano Reggiano
>> ~1tbsp finely chopped sage.
>>
>> Cook the onion and squash in some butter until the onion is translucent,
>> ~5minutes.
>> Then follow the usual risotto procedure. When the rice has cooked, add
>> the PR and sage and serve with more PR at the table.
>
>Doesn't the squash turn sludgy and slimy?
>
>-sw

Probably just dissolves... adds color... poor man's saffron.