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Directions
- Preheat
the oven to 325°F.
- Slice
the squash lengthwise and remove the seeds. Spray lightly with olive oil
and place in the preheated oven, cut side down. Roast the squash for
about 1 hour, until slightly tender. Remove from the oven and let
cool. After it is cool, drain the
liquid and place the squash on a cutting board, cut side down. Gently
peel the skin away from the squash. Slice across the squash parallel to
the cutting board, dividing into three slices. Keep the shape of the
squash intact. Slice lengthwise at about 1/4 inch intervals and then
crosswise, so as to divide into 1/2 inch cubes. Set aside.
- Slice
the root off of the leek. Slice the leek in half, separating the white
from the green tops. Clean the green tops under running water and slice
very thin. Slice the white part of the leek very thin lengthwise and
clean well. Heat the olive oil in
a large sauce pan over high heat and add the green part of the leek.
Reduce the heat to medium-high and cook very slowly. Stir frequently. When the leek is wilted, add the white
part of the leek and the diced red onion and garlic. Reduce the heat to
medium and cook for about five minutes, until the onions begin to
soften.
- Place
the rice in the pan with the onions and leeks and stir for about 3
minutes. Add two cups of water, the chicken stock, sherry, salt and
pepper. Cook over medium-high heat stirring frequently. Add the
remaining water, 1 cup at a time.
- Add
the ground paprika and continue cooking. The rice will take about 20 to
25 minutes to cook and may require more water be added. Stir frequently,
using about 1/2 cup of water at a time as needed, until the rice is soft
but not mushy and there is a small amount of creamy sauce.
- Stir
in the Parmigiano-Reggiano until it is melted
and then gently fold in the diced butternut squash, nutmeg and parsley
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