An innovative take on the Italian classic, this butternut squash risotto makes for a hearty fall meal or starchy side dish to balance out a larger feast. Traditional risotto is made by gradually spooning broth into a shallow pan of arborio rice as it cooks. The same process applies here, but with the added flavor of puréed butternut squash mixed into the vegetable stock. If you're weary of risotto's reputation for being labor intensive, this one might change your mind: it only needs stirring every couple minutes and tends to be very forgiving. Once the rice is tender, a dash of Parmesan and a 6 minute soft boiled egg take it from creamy to luscious.

Directions

1. Preheat oven to 375F and line a large baking pan with parchment paper. Peel and remove the seeds of the squash, then dice it into one-inch squares.
2. Toss the squash in a bowl with the olive oil, salt, pepper, garlic powder and oregano. Transfer squash to prepared baking pan and roast for about 45 minutes, or until the squash is tender when pierced with a fork.
3. Transfer the squash to a food processor or blender and blend on high speed. Gradually add up to 3 cups of stock to achieve the consistency of a thick soup. Set aside.
4. In a large pan, melt the butter, add the pancetta or bacon, and cook for 2-3 minutes. Add the diced onion and sauté until soft, about 5-7 minutes.
5. Stir in the garlic and rice, then add 1 1/2 cups of the butternut squash purée and stock mixture and stir until well combined as the liquid begins to absorb. Gradually, keeping the rice over medium-low heat, continue to add the remaining stock mixture as each batch absorbs, about a half cup at a time.
6. Taste the risotto after about 15 minutes. The rice should be almost fully cooked and creamy. Add more stock if rice is still fairly undercooked and continue stirring and cooking until tender.
7. Once the risotto is almost ready, bring a small pot of water to a rolling boil and add the eggs. Boil the eggs for 6 minutes, then transfer the pot to the sink under running cold water for 1 minute to stop the cooking (you can alternatively add them to an ice bath for 1 minute, then simply dump out the ice water and let them rest in the empty bowl so they don't cool too much).
8. Add 1/2 cup Parmesan to the risotto and stir. Add a little more stock and gently stir to incorporate if it seems too stiff.
9. Divide the risotto among 4 bowls. Peel the eggs and cut each one in half, placing the two halves over the risotto on each dish. Garnish with extra Parmesan and chopped parsley if desired, then serve immediately.