Roasted Kuri Squash Risotto

Serves 4.

1 medium Red Dog red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)
1 tablespoon olive oil
3-4 slices prosciutto
6-8 leaves fresh Red Dog sage
1/2 Red Dog yellow onion, finely diced
2 large cloves garlic, finely minced
1/4 teaspoon each fresh Red Dog parsley, sage, rosemary, thyme
1 cup Arborio rice
1/4 cup dry white wine
3 1/2 cups stock of your choice
1/4 cup finely grated parmesan cheese
2 tablespoons fresh goat cheese or mascarpone cheese
Salt and pepper to taste

Heat olive oil in a saucepan over medium-high heat. Add prosciutto and sage, cook until crisp and remove with a slotted spoon, placing on a paper towel lined plate until ready to serve.

To the same saucepan now containing the flavored olive oil, add onion and cook for 2 minutes until translucent. Add garlic, herbs and rice then stir for about 5 minutes until rice is coated with olive oil and onions start to get just a bit of color. You do not want the onions to brown too much so if need be, lower your heat to medium. 

Add wine, stir and cook until wine is evaporated then add squash and 1 cup of the chicken stock. Stir slowly while cooking until the rice has absorbed all of the liquid. Repeat this process until rice is cooked (~15 minutes), then stir in parmesan cheese and goats cheese. Season to taste, serve with crispy prosciutto and sage.