Cook's Corner: Roast butternut squash filled with risotto

>> HI THERE, MY NAME IS JULIE COMING TO YOU FROM CURE RESTAURANT IN BEAUTIFUL DOWNTOWN PORTSMOUTH, NEW HAMPSHIRE. TODAY'M I MAKING FOROU Y ROASTED BUTTER NUT SQUASH FILLED WITH RISOTTO. WE'LL STARBYT HALVING THE BUTTER NUT. BE CAREFUL YOU DON'T NIP ANY FINGERS. COOP OUT THE INSIDES, THAT CAVITY IS PERFECT FORUR O RISOTTO. ONCE YOU'VE HALVED AND REMOVED THE SEEDS OF THE BUTTER NUT SQUA,SH YOU'RE GOING TO WANT TO TAKE SEOM OIL, ANY VEGETABLE OIL IS FINE, OLIVEIL O IS HEART HEALTHY. ANDER HE WE HAVE A MIX OF OREGANO AND THYME BAKE IT350. AND I'LL HAVE A SPASHNI ONION AND DO A SMALL DICE. ONCE WE HAVE THE ONION TO PROPER DI,CE WE'LL TURN ON MEDIUM HIGH HEAT, A LITTLE BIT OF VEGETABLE OIL AND LOVE THAT SIZZLE SOD.UN AND ADD SOME GARLIC, AND SWEAT TO AROMICAT. WE'RE GOING TO GO AHDEA AND ADD OUR RINSED ABOERIO YOU'RE GOING TO SMELL A NUTTY AROMA AND YOU CAN SEE THE COLOR CHANGING IN THE SHORT GRAIN RICE . WE'RE GOINGO T ADD OUR VEGETABLE STOCK. VEGETABLE STOCK CAN BE MADE WITH CELERY, CARROTS, ONIONS, GARLIC AND FRESH AROMATIC HERBS, RISOTTO IN TOTAL WILL TAKE ABOUT 20, 25 MINUTES TO COMPLETELY COOK. YOU WANT TO STIR IN STAGES AND ADD THE VEGETABLE STOCK ONCE YOU ESE THAT IT'S BINEGNING TO INCORPATEOR INTO THE ARBORIO. WE HAVE A BEAUTIFUL FINISHED PRODUCT OF THE RISOTTO. WE'LL ADD A COUPLE OF HAND 678S OFOF AGED PARMESAN CHEESE . OUR BUTTER NUT SQUAS CARAMELIZED BEAUTIFULLY AND READY TO BE FILDLE WITH RISOO.TT AND THIS IS ONE OF MY FAVITORE DISHES ESPECIALLY WHEN I HAVE VEGETAANRIS COME TO VISIT. IT'S HEARTY, COROLFUL AND FULL OF FLAVORND A THE SMELL AND AROMA CAN'T BE BEAT. WHEN SERVING TO GUESTS, I LIKE TO PAIR IT WITH A SMALL DEM